Nan’s Beef & Mushroom Spaghetti

• Cook spaghetti in the boiling water until 
“al dente”, 10 minutes.
• Reserve pasta water (1/2 cup for 2 people / 
1 cup for 4 people). Drain spaghetti, then return 
to the saucepan. 

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl.

• Return frying pan to high heat with a drizzle of olive oil.

• Cook mushrooms and beef mince, breaking up with a spoon, until browned, 8-10 minutes.

• Add garlic, rosemary, Nan's special seasoning, chilli flakes (if using) and tomato paste, and 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 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.