M&S RECIPE INSPIRATION
Tom Kerridge’s 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
- 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
- 3 slices Remarksable Value soft white medium sliced bread
- Knob of Remarksable Value British salted butter
- 500g Remarksable Value spaghetti
- Remarksable Value British mature cheddar, grated, to serve
Method
- 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.
- 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.
- 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.
- 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.
- Cook the spaghetti according to the pack instructions. Serve topped with the mince, garlicky crumb and extra grated cheddar.
