Slow-simmered lamb ragu with spaghetti

• Lamb mince500g
• Brown onions150g
• Carrots150g
• Celery1
• Garlic (4 bulbs, approx 40 cloves)2
• Chopped tomatoes (400g tin)2
• Dried mixed herbsstore cupboard3g
• Spaghetti400g

Plus salt and pepper. About £5.96 for the amounts used.

Method

1. 1

   Finely chop 1 onion, 150g carrots and 2 sticks of celery. Fry with 500g lamb mince for 10 minutes until browned. Spoon off any excess fat.

2. 2

   Add 2 crushed garlic cloves and 1 tsp mixed herbs for 1 minute.

3. 3

   Add 2 tins chopped tomatoes and 200ml water, cover and simmer gently for 40 minutes, stirring now and then, until rich and thick. Season.

4. 4

   Cook 400g spaghetti following the pack, drain and toss with the ragu.