Homestyle Beef & Mushroom Spaghetti

• Half-fill a large saucepan with boiling water and 
add a generous pinch of salt. 
• Cook spaghetti over high heat until ‘al dente’, 
9 minutes.
• Reserve some pasta water (see ingredients). 
Drain spaghetti, then return to saucepan. 

TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre. 

• Heat a large frying pan over high heat.
• Cook mushrooms and beef mince (no need for 
oil!), breaking up with a spoon, until browned, 
8-10 minutes.
• Add garlic, rosemary, Nan’s special seasoning, 
a pinch of chilli flakes (if using) and passata. 
• Cook until fragrant, 1-2 minutes. 

• Reduce heat to medium, then add the reserved 
pasta water, chicken-style stock powder and 
the brown sugar and simmer, stirring, until 
slightly reduced, 2-3 minutes.
• Remove pan from heat, then add cooked 
spaghetti and stir to combine.

• In a medium bowl, combine apple, mixed salad 
leaves and a drizzle of balsamic vinegar and 
olive oil. Season to taste with salt and pepper.