Hot dog spaghetti

-

Ingredients 
Serves: 4 

  • 225g dried spaghetti
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 courgette, diced
  • 1 garlic clove, crushed
  • 400g tin chopped tomatoes
  • 1 tablespoon tomato purée
  • 1 pinch caster sugar
  • 1 splash red wine vinegar
  • 1 teaspoon dried oregano
  • 1 tin hotdogs - drained and sliced
  • 85g mature Cheddar cheese, grated

Method
Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Bring a large pan of water to the boil, then add the spaghetti and cook for 12 minutes. Drain.
  2. Meanwhile, heat the oil in a large saucepan over a medium heat. Add the onion, carrot, courgette and garlic and cook for 5 minutes or until soft.
  3. Stir in the tomatoes, tomato purée, sugar, vinegar and oregano. Simmer for 5 minutes.
  4. Add the hot dogs, reduce the heat to low and simmer for 10 minutes.
  5. Spoon the hot dog mixture on to the cooked spaghetti and sprinkle with cheese before serving.

Comments

Post a Comment

Popular posts from this blog

The best beef stroganoff

-
Image
This version of the classic dish of quick-fried steak with mushrooms shows how vegetables can be used to enhance and ‘stretch’ a modest portion of meat. The result is every bit as special as true stroganoff, and is more in keeping with today's taste for meals that are not dominated by meat. Ingredients  Serves:  4  2 tbsp extra virgin olive oil 200 g (7 oz) chestnut mushrooms, halved 1 red pepper, seeded and cut into fine strips 200 g (7 oz) broccoli, cut into small florets 150 ml (5 fl oz) beef stock 1 onion, sliced 300 g (10 1/2 oz) fillet steak, cut into thin strips 2 tbsp brandy 3 tbsp creamed horseradish (optional) 150 ml (5 fl oz) soured cream salt and pepper Method Prep: 10 min   ›    Cook: 12 min   ›    Ready in: 22 min   Heat half of the oil in a large saucepan. Add the mushrooms and fry for 2 minutes or until beginning to soften. Stir in the red pepper and broccoli florets and continue to fry, stirring, for 3–4 minutes. Pour in the stock and bring
Read more

Cinnamon Chocolate Soufflé

-
Image
Ingredients  Serves:  4  A little melted butter and caster sugar for coating the souffle dish 75g (2 1/2 oz) plain chocolate 1 tablespoon milk 50g (2 oz) butter 40g (1 1/2 oz) plain flour 300ml milk 1/2 tsp cinnamon powder 5 eggs, seperated into yolks and whites 2 tablespoons of caster sugar Method Prep: 10 min   ›    Cook: 20 min   ›    Ready in: 30 min   Preheat over to 200 degrees C / gas mark 6. Grease an 8 inch souffle dish (or 4 small individual ramekins) with melted butter and dust with sugar. Put 1 tablespoon of milk and the chocolate in a heat-proof bowl and melt over hot boiling water. Set aside. Melt butter in a saucepan over gentle heat, then add the flour all at once; mix well and remove from the heat. Add milk into flour mixture a little at a time, stirring constantly until the mixture forms a creamy paste. Add melted chocolate, cinnamon and all five egg yolks. Mix well and set aside. Whisk five egg whites and add sugar, 1 tablespoon at a time. K
Read more

Spanish style chicken stew

-
Image
Ingredients  Serves:  4  2 tablespoons olive oil 3 red onions, coarsely chopped 3 cloves garlic, coarsely chopped 2 (400g) tins peeled plum tomatoes 1 (400g) tin chickpeas 475ml (16 fl oz) water 2 teaspoons paprika 1 teaspoon crushed chilli flakes Salt and pepper to taste 2 carrots, cut into chunks 1 potato, cubed 4 chicken thighs 115g (4 oz) Spanish chorizo sausage, casing removed and thickly sliced Method Prep: 20 min   ›    Cook: 1 hr 30 min   ›    Ready in: 1 hr 50 min   Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, chickpeas and water; season with paprika, chilli flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables. Bring to a boil over high heat, then reduce heat to medium, cover and simmer until the chicken is tender, about 25 minutes. Preheat oven to 200 degrees C / gas m
Read more