Simple Beef Runner’s Pasta

Ingredients

• 250 g Lean beef mince
• 120 g Spaghetti
• 1 Can canned tomatoe
• 1 Medium onion
• 1 tbsp Olive Oil
• 1 Salt
• 1 black pepper
• 1 Dried mixed herbs or italian seasoning
• 1 Red or cayenne pepper

Method

1. 0

   Bring a large pot of salted water to the boil. Add spaghetti and cook until al dente according to packet instructions.

2. 1

   While the pasta cooks, finely chop the onion.

3. 2

   Heat a pan over medium heat. Add olive oil or butter if using, then the chopped onion. Cook 3–4 minutes until softened.

4. 3

   Add the lean beef mince to the pan. Break it up with a spoon and cook until browned all over.

5. 4

   Pour in the canned tomatoes. Season with salt, pepper, dried herbs, and chilli flakes if using. Simmer 5–10 minutes until slightly thickened. Add a splash of pasta water if it gets too thick.

6. 5

   Drain the cooked spaghetti, reserving a little pasta water. Toss the spaghetti through the beef-tomato sauce, loosening with pasta water as needed so it coats nicely.

7. 6

   Taste and adjust seasoning. Serve hot. You can keep a portion for your pre-run meal tomorrow — aim for a decent serving of pasta plus a good scoop of beef sauce for carbs and protein.

Nutrition Facts