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INGREDIENTS:
2 teaspoons oil
1 clove garlic, crushed
1 onion, finely chopped
400g lean beef mince
420g can Edgell Red Kidney Beans, undrained
2 cups tomato thick tomato puree
½ cup beef stock
1 teaspoon Italian seasoning
2 tablespoons fresh baby basil
METHOD:
1. Heat oil in a saucepan, add garlic and onion and cook for 1-2 minutes. Add mince and cook for 4 minutes or until well browned.
2. Stir in undrained Edgell Red Kidney Beans, tomato puree, beef stock and seasoning. Simmer covered for 15 minutes, stirring occasionally.
3. Serve over cooked spaghetti and sprinkle with fresh basil.
SERVES: 4
PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
TIP: Beans can be slightly mashed before adding to pan for those fussy eaters.
| Energy |
1428kJ |
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| Protein |
30.0g |
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| Fat - total |
10.0g |
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| - saturated |
3.2g |
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| Carbohydrate - total |
27.7g |
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| - sugars |
10.0g |
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| Fibre |
5.3g |
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| Sodium |
5.3g |
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