NEVER-FAIL MINCE

Upgrade your go-to spag bol with Tom’s epic recipe using Remarksable Value ingredients. Got some leftovers? Stuff baked potatoes with the mince and top with cheese and sliced avocado.

INGREDIENTS

SERVES: 4

1 pack (500g) Remarksable Value M&S Select Farms 20% fat beef mince

1 Remarksable Value M&S Select Farms brown onion, diced

2 Remarksable Value M&S Select Farms carrots, diced

2 stalks Remarksable Value whole celery, diced

4 cloves Remarksable Value garlic, smashed

1 Remarksable Value M&S Select Farms pepper (any colour from the pack), diced

2 tbsp tomato purée

½ jar (47g) M&S hot chipotle chilli paste

1 tin (400g) Remarksable Value Italian chopped tomatoes

1 beef stock pot, mixed with 400ml hot water

Knob of Remarksable Value British salted butter

500g Remarksable Value spaghetti

Remarksable Value British mature cheddar, grated, to serve

METHOD

1: Heat 3 tbsp oil in a large sauté pan over a high heat. When hot, add the mince and cook for 25 minutes, or until brown and crispy. Remove from the pan and set aside.

2: Add another 2 tbsp oil to the pan, then tip in the onion, carrots and celery and fry for a few minutes. Add ½ of the garlic and the pepper and cook until fragrant.

3: Add the tomato purée and chipotle paste and cook for another 3-4 minutes, then add the tomatoes and beef stock and bring up to a simmer. Tip the mince back into the pan and cook over a low heat for 10 minutes.

4: Meanwhile, blitz the bread and remaining garlic in the food processor with some seasoning until you have breadcrumbs. Toast in a frying pan with the salted butter and some oil until golden, then set aside.

5: Cook the spaghetti according to the pack instructions. Serve topped with the mince, garlicky crumb and extra grated cheddar.

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