Recipes by Di Swann
To create New Zealands favourite spaghetti, we start from scratch and make our own fresh spaghetti. We use tomato paste from field-grown tomatoes for our rich red sauce. We blend in Wattie’s secret spices and simmer until it’s the right thickness and the tastiest sauce. The perfect amount of fresh spaghetti and sauce are sealed in each can and cooked under pressure. It won’t slide off your toast because it is the Spaghettiest Spaghetti around.
1. Heat a dash of oil in a frying pan and quickly brown the mince. Set mince aside in a separate bowl. Add the onion and garlic tp the pan and cook until the onion starts to soften. Return the mince to the pan.
2. Sprinkle over the flour. Stir in the tomato paste. Pour beef stock and Lea & Perrins Worcestershire Sauce over mixture. Bring to the boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Add Wattie’s Spaghetti and carefully stir through the mince until heated through. Season to taste.
3. Serve with crusty bread.
Replace spaghetti with baked beans for a tasty beef and beans dish. Serve over rice or nacho chips.