1 x Packet of Beef Mince
(large packet enough for 4 persons)
1 x Large Onion
1 x Tablespoon of Worcester Sauce
1 x Desert spoon of lemon juice
1 x Chopped Carrot
6 x Sliced Mushrooms
1 x Packet of Bacon (roughly chopped)
1 x Small container of vegetable oil
1 x Packet of Spaghetti (or other pasta)
1 x Tube of tomato puree
2 x Bottle's of good Red Wine (Temperanillo works well)
Mixed Herbs, Bay Leaf
Utensils Required:
1 x Wok
Double stove or pair of Coleman's
Saucepan with lid to help straining the pasta, if you forget
the lid (like I did)
use a plate to strain!
Large wooden spoon (or similar)
Cooking Directions
This meal looks and sounds like a chore but it's
pretty simple really, especially if you prepare some of the
ingredients at home first.
At home:
Finely chop the onions, mushrooms and carrot's.
Place into a plastic bag along with the lemon
juice (to stop the
onions going brown), Worcester Sauce, mixed herbs and bay leaf.
Season well
and seal.
Chop the bacon and place in a separate bag.
Store all the ingredients in a cool bag on the
bank.
On the bank:
Heat some oil in the wok, add the onions,
mushrooms and carrots. Cook until the onions have browned.
Add the mince and cook until the mince has
browned right through. Then add the can of tomatoes whilst
stirring. Finally add half the tube of Puree and a third of a
bottle of wine (chef can finish off
the rest!)
Simmer for 25-35 minutes, serve with the boiled
pasta and pour the rest of the wine out!
