Weeknight meat sauce with a crunchy garlic baguette and lemony side salad

$6.07/serving$6.75at the cheapest of your stores this week · 14 ingredients on sale

Ingredients

• spaghetti200 g
• ground beef450 g
• yellow onion1 ea
• carrot1 ea
• celery1 stalk
• garlic5 cloves
• roma tomato5 ea
• olive oil3 tbsp
• oregano1 tsp dried
• parmesan cheese40 g
• butter3 tbsp
• baguette1 ea
• spring mix3 handfuls
• lemon½
• lemon juice2 tbsp

Method

1Prep

• •Finely dice the onion, carrot and celery into a small even soffritto.
• •Mince the garlic.
• •Chop the tomatoes into 1/2 inch pieces.
• •Grate the parmesan.

2Build the sauce

• •Heat 2 tbsp of the olive oil in a wide pot over medium heat.
• •Add the diced onion, carrot and celery with a pinch of salt.
• •Cook, stirring occasionally, 8 minutes until soft and sweet.
• •Raise the heat to medium-high and add the ground beef.
• •Brown the beef well, breaking it up and letting it sit a minute at a time, 6 minutes until caramelized.
• •Stir in most of the minced garlic and the oregano and cook 30 seconds until fragrant.
• •Add the chopped tomatoes and ½ cup water.
• •Simmer gently, partly covered, 25 minutes until thick and rich, stirring occasionally.
• •Season to taste with salt.

3Pasta

• •Meanwhile, boil the spaghetti in a large pot of well-salted water to 1 minute shy of package time.
• •Reserve a mug of the pasta water.
• •Drain the spaghetti.

4Garlic bread & salad

• •Meanwhile, heat the oven to 400F.
• •Mash the remaining minced garlic into the softened butter.
• •Split the baguette lengthwise and spread the garlic butter over the cut sides.
• •Bake 8 to 10 minutes until golden and crisp.
• •In a bowl, toss the spring mix with the remaining olive oil, a squeeze of lemon juice and a pinch of salt.

5Plate

• •Toss the spaghetti through the sauce with a splash of the reserved pasta water until glossy.
• •Twirl the pasta into bowls.
• •Grate the parmesan over the top.
• •Serve with the garlic baguette and salad alongside.