SHOPPING LIST: Cooking Skills: Pasta 1, Chapter 9 (Putting It Together)

Sauce day uses the ragù and slow tomato sauce ingredients from chapters 3 and 6 together. The supper for four needs the lasagne ingredients from chapter 7.

Sauce day (ragù and tomato sauce)
[ ] 500 g lean beef mince
[ ] 2 onions
[ ] 2 carrots
[ ] 2 celery sticks
[ ] 4 garlic cloves
[ ] 3 tbsp olive oil
[ ] 2 tbsp tomato purée
[ ] 1.2 kg tinned tomatoes (3 × 400 g: 1 for the ragù, 2 whole plum for the tomato sauce)
[ ] 200 ml hot reduced-salt beef stock
[ ] 100 ml whole milk
[ ] 2 bay leaves
[ ] 2 tsp salt, in total
[ ] 1 pinch sugar and nutmeg
[ ] 1 handful of basil
[ ] Freezer bags or tubs and a marker pen

Clear-the-fridge pasta (1 portion)
[ ] 75 g dried pasta (any shape)
[ ] 1 tbsp olive oil
[ ] 1 garlic clove, sliced
[ ] 100 g vegetables, small pieces (courgette, peppers, mushrooms, broccoli, spinach)
[ ] 80 g cooked protein (tuna, chicken, cooked sausage, prawns, beans, chickpeas)
[ ] 150 ml sauce from the freezer, or 4 tablespoons pasta water plus 20 g cheese
[ ] 1 tbsp herbs, lemon or parmesan, to finish

Courgette and lemon starter (4 small portions)
[ ] 200 g dried pasta for the starter (50 g each for 4 small portions)
[ ] 2 courgettes, halved lengthways and sliced
[ ] 2 tbsp olive oil
[ ] 2 tsp butter
[ ] 2 garlic cloves, sliced
[ ] 1 lemon, zest and 2 tsp juice
[ ] 40 g parmesan, grated
[ ] 2 tbsp chopped mint or basil

Lasagne, salad and fruit for four
[ ] 1 lasagne, assembled earlier from chapter 7 (6 portions: enough for four with leftovers)
[ ] 150 g mixed salad leaves
[ ] 1 tbsp extra-virgin olive oil
[ ] 2 tsp lemon juice
[ ] 1 pinch salt and pepper
[ ] 300 g fresh berries and natural yoghurt, for pudding

For the experiments
[ ] The quick and slow tomato sauces from the earlier recipes, frozen for a week
[ ] Ingredients for a one-slice trial run