Thursday, 14 May 2009

Oxo cubes in spaghetti

Advantages: Beefy flavour with out the fat content

Disadvantages: none

Great with spaghetti bolognese. 

OK some of the die hard meat eaters and some of the die hard veggies are goin to disagree with me here, but here is a really delicious and simple spag bol using the simple oxo cube to pack with flavour. 

You need for two: 

2 oxo cubes 
I large onion 
2 bulbs of garlic 
Dried or chopped fresh basil 
TVP or vegemince or similar 
two 'fistfulls' of spaghetti pasta 
I carton of passatta 

Prepare enough TVP, you will need to rely on the packet you buy for these instructions. 

After you have prepared the TVP start boiling half a large pan of water 

Finely chop the garlic and onions sweat these in the frying pan, add the prepared and cooked TVP/vegemince and immediately pour in the passata, crumble in the oxo cubes and add the basil. 

Your water pan should be boiled by now, add the pasta and turn the heat down to a simmer 

Let the frying pan with the pasta sauce simmer for 10 minutes 

If the passatta is runny, dont add a lid to the pan, and keep stirring. If the passatta is already quite thick, pop a lid on the pan and check every so often that nothing is sticking. 

check your pasta is ready to your taste (al dente or soggy - your choice) 

Drain the pasta 

Dish the lot up on to preheated plates and, if you like serve with hot buttered french stick, or a Garlic bread pizza.

Summary: a quick delicious and relatively cheap winter warmer

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