Tagliatelle with Ragu Sauce

Serves 4
500g Tagliatelle Verde
60g (2 oz) Parmesan cheese, grated
For the ragu:
Small amount Olive Oil
1-2 cloves garlic
200g (3 oz) minced lean beef
A tin of chopped tomatoes
70g tomato pure
1 green pepper, finely chopped
1 celery stalk, finely chopped
55g (1 oz) cooked ham pieces finely chopped

Oregano and Basil to taste

To make the ragu, heat the oil in a large pan, add garlic (sweat for a couple of minutes) add round
mince and cook till browned; add oregano and basil, then tinned tomatoes; stir in vegetables and ham
and leave to simmer.
Cook the tagliatelli in boiling salted water 15 minutes, then drain and mix with the sauce.
Serve with the Parmesan cheese.

500g Tagliatelle Verde

60g (2 oz) Parmesan cheese, grated
For the ragu:
Small amount Olive Oil

Ingredient costs Main Course (serves 4):

1-2 cloves garlic

.30

200g (3 oz) minced lean beef

2.00

A tin of chopped tomatoes

.57

70g tomato pure

.28

1 green pepper, finely chopped

.49

2 celery stalks, finely chopped

.39

55g (1 oz) cooked ham pieces finely chopped

1.00

Fresh oregano and Basil from the garden

.00

Total:

5.03

Dessert
Baked Apples
Cooking apples
Cored

scored around centre

Fill with dried fruit

Microwave 3-4 minutes depending on number and size