The other day I opened up the freezer – mince, mince & more mince. I didn’t want to make “just another spag bol”, since we have it nearly every week. This time I wanted something a bit different. So I looked in the pantry and found some tomato soup and used this as well, which was a slight twist on what I normally do (I found it made it sweeter). It turned out quite yummy, and made HEAPS so had leftovers the next night as well. Here’s the recipe in case anyone wants to try:

 

1 & 1/3 packets pasta
500g mince
1 brown onion, diced
about 2 teaspoons mixed herbs
3 carrots, peeled & cut into small chunks
2 zucchini, cut into small chunks
10 medium mushrooms, cut into small chunks
1 lge can condensed tomato soup, salt reduced (Heinz)
1 bottle Dolmio basil bolognaise sauce
grated cheese

 

I cooked up the pasta and put it into my lasagne dish.
In the same saucepan, browned mince & onion.
Added carrot for a few minutes, then added tomato soup.
Waited until the soup heated up and carrots had started to soften, then added zucchini & mushrooms.
Let it simmer on low for about 5 minutes until mushrooms/zucchini started to cook.
Poured mince mix over the pasta.
Poured the dolmio sauce over the top and lightly mix in.
Sprinkle with grated cheese (as much/little as you like).

 

If I had more time, instead of sprinkling with cheese, I was going to make a cheese sauce to pour over it (so it was more like lasagne), but ran out of time. I’m going to try this next time 🙂