Ingredients

500g Beef mince
2 x 400g tinned tomatoes
1 chopped carrot
1 chopped onion, large
4 cloves garlic
4 mushrooms
Red chillis (optional)
Mixed italian herbs
Parmesan cheese
Oil

Method

1. Heat a large pan with a tablespoon of oil, add in the chopped onion and garlic and fry for 1-2 mins.
2. Add in the beef and brown for 5 mins, then add in the carrot, mushrooms, chillis, chopped tomotoes and herbs. Cover the pan and allow to simmer for around 25 mins.
3. Cook spaghetti to serve and about 5 mins before this is ready take the lid of the bolognese to allow the excess liquid to evaporate.
4. Sprinkle over parmesan cheese and serve with the spaghetti.

Serves: 2-3
Preparation time: 10 mins
Cooking time: 45 mins

Ingredients

40-50g smoked salmon trimmings
16 large prawns
2 x portions spaghetti/linguine (small portion = the size of 5 pence piece)
1 tub dolmio stir-in carbonara (150g)
4 tspn itaian hard grated cheese
black pepper

Method

boil pasta as per instructions,

fry the prawns and about half the salmon in fry light for 2 minutes

when spaghetti ready, drain and mix with the salmon and prawns in the pan

add the tub of sauce, the rest of the salmon and heat gently for just a minute

mix, serve with black pepper and 2 tspns each italian hard grated cheese

Serves: 2
Preparation time: 10 mins
Cooking time: 5 mins

Ingredients

1/2 cup soft breadcrumbs
8 oz angel hair pasta –
1 uncooked
1 tablespoon olive oil — for vegetables
1 teaspoon olive oil — for scallops
1/2 cup chopped fresh parsley –
1 divided
1 clove garlic — minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 oz clam juice — (1 bottle)
1 lb fresh sea scallops
1 cut into 1/2-inch pieces

Method

Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or
until golden brown; set aside.
Cook pasta according to package directions, omitting salt and fat.
Drain and rinse under cold running water; drain well. Place in a
large bowl; set aside.
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4
cup parsley and next 4 ingredients; saute 1 minute. Add flour and
pepper; cook 1 minute, stirring constantly with a whisk. Gradually
add clam juice, stirring constantly. Cook 1 minute or until
thickened, stirring constantly. Pour over pasta; toss well. Set
aside, and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium heat; add
scallops, and saute 4 minutes or until scallops are done. Add to
pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4
cups).

Serves: 4
Preparation time: 10 mins
Cooking time: 20 mins

You’ll love it.

Ingredients

200g pasta
1 red pepper
2 cloves of garlic
1 onion
2 sticks of celery
1 carrot
20g of cheese
2 cans of chopped tomatoes
1 vegetable stock cube

Method

1) Put a pan of boiling water on then add pasta for 10n to 15 mins
2) Add oil in a frying pan add the garlic, onion celery and the carrot 3) After you have fried the onion, garlic, celery, carrot add the 2 cans of chopped tomatoes and vegetable stock cube
4) Get an oven proof dish pop pasta in
5) Then at the end add the sauce which contains carrot garlic celery 2 cans of chopped tomatoes and the stock cube then put grated cheese on top and put in the oven for 30 minutes

Serves: 5
Preparation time: 30 mins
Cooking time: 30 mins

Ingredients

100g tuna
100g pasta
1/4 cucumber
1/2 tomato
1/4 or 1/2 lettuce
1 small carrot

Method

1.Start by cooking the pasta on the hob for 10-15 mins (check the packet instructions)
2.While the pasta is cooking start chopping all the other ingredients
3.once the pasta has cooked take the pasta out and use a colander and cool the pasta by running it under a tap
4. Now add in your tuna
5. Mix all the ingredients together then you are done

Serves: 4
Preparation time: 10 mins
Cooking time: 15 mins

Ingredients

2oz Plain Flour
600ml Milk
2 tablespoons Butter
6 rashers of Bacon
Peas (Petit Pois)
1 onion
8oz Pasta (fusili)

Method

1. Put the pasta onto cook
2. Make a white sauce in a pan with the butter milk and flour
3. In a frying pan fry up some the onion until tender
4. Put the peas onto boil
5. Grill the bacon, when done cut up into small pieces
6. Drain the pasta and put into a large dish
7. Pour onto the pasta the white sauce the bacon, peas and onions and mix well.
Serve while hot

Serves: 4
Preparation time: 5 mins
Cooking time: 12 mins

Ingredients

200-250grms pasta shapes
Half finely chopped onion
Crushed garlic cloves to taste
200grms chopped streaky bacon
2tblsp tomato purée
2 tins chopped toms with herbs or add your own to taste
Grated cheese

Method

Put pasta to cook in boiling salted water. fry onions garlic and bacon in a little oil till onions are soft add tom purée and tin toms stir and simmer for 10 mins or so .add drained pasta and cook for a few mins. Serve in bowls topped with grated cheese .lovely with chunks of crusty bread to mop up sauce

Serves: 4
Preparation time: 14 mins
Cooking time: 30 mins

Ingredients

500g of minced beef
250g macaroni
1 small onion
1 teaspoon of mustard
2 table spoons of tomato ketchup
3 dashes of Worcester sauce
1 pint of cheese sauce
1 Italian oxo
1 egg
Grated cheese

Method

1. Cook mince and onion until brown, drain off excess fat, sprinkle over Italian oxo.
2. Cook macaroni and leave to drain.
3. Add mustard, Worcester sauce and ketchup to mince and stir well, leave to simmer for 15 mins.
4. Make up a pint of cheese sauce add egg to it and stir well.
5. Place mince into am oven proof dish with the macaroni and stir in together.
6. Pour over the cheese sauce covering all mince as much as possible.
7. Sprinkle over grated cheese put in oven and cook for 45 mins on gas mark 6/ 200*c

Serves: 4
Preparation time: 15 mins
Cooking time: 45 mins

Ingredients

For the tomato sauce:
2 Cloves of garlic – Chopped
2 Cans on tinned plum tomatoes – Chopped
1 Onion – Chopped
1 Green pepper – Chopped
Basil to taste
Cayenne pepper to taste

For the cheese sauce:
600ml (1 pint) Milk, warmed
110g (4oz) Cheddar or Cheshire Cheese, grated
40g (1½oz) Plain Flour
40g (1½oz) Butter

200g Fuseli pasta
Mozzarella cheese
2 Packets of ready salted crisps

Method

For Cheese sauce:
Melt butter in a saucepan over a low heat Stir in flour and cook gently for 2-3 minutes Remove from heat & gradually add milk, stirring constantly to avoid lumps Bring to the boil, still stirring, simmer for about five minutes, stirring occasionally When smooth & creamy, stir in the grated cheese a little at a time, until melted If the sauce is too thick, add a little extra milk

For Tomato sauce:
Heat the oil in a saucepan & chop the garlic, onion & peppers & add to the pan Heat until softened Chop the plum tomatoes & add to the pan Bring a pan of water to the boil & add the pasta whilst the tomato sauce is heating Add salt/pepper or cayenne pepper to the tomato sauce to taste Strain the pasta & pour over the tomato sauce Pour the pasta into a casserole dish, spread evenly Next pour the cheese sauce over the top Crush the crisps & sprinkle over the top Add the mozzarella cheese & place in the oven for 15-20mins or until cheese has melted

Serves: 4
Preparation time: 30 mins
Cooking time: 20 mins

Ingredients

2 Chicken breasts diced
Red Pepper x 1
Yellow Pepper x 1
Onion x 1
Garlic Clove x 2
Black bean soy sauce
1 pack of Egg Noodles

Method

1. Place 2 tbsp of oil into a large wok and fry the chicken until browned.

2. Meanwhile, slice the peppers, onion and garlic finely.

3. Once chicken has cooked, add the peppers, onions, and garlic to the wok and fry for a further 2-3 minutes.

4. Add the black bean sauce and stir altogether.

5. Cook the egg noodles according to packet – usually in a large saucepan of boiling water for around 4-5 minutes.

Serves: 4
Preparation time: 20 mins
Cooking time: 20 mins