SHOPPING LIST: Slow-Cooked Beef Ragu with Tagliatelle (2 portions)
Meal Plan 12, Saturday dinner (cook once, eat twice, beef, 1 portion tonight and 1 for tomorrow's lunch)

[ ] 300 g braising or stewing beef (such as chuck or shin), in 2 cm chunks
[ ] 1 onion
[ ] 1 carrot
[ ] 2 cloves garlic
[ ] 1 tin (400 g) chopped tomatoes
[ ] tomato purée (you need 1 tbsp)
[ ] dried oregano (you need 1 tsp)
[ ] reduced-salt beef stock cube (you need ½ cube)
[ ] olive oil (you need 1 tsp)
[ ] 75 g dried wholewheat tagliatelle (for tonight only)
[ ] black pepper (you need 1 pinch)

Cupboard check: tomato purée, dried oregano, reduced-salt beef stock cube, olive oil, black pepper are probably already at home.
Beef tip: if frozen, defrost it in the fridge overnight, and cook it the next day.
Tomorrow: Sunday's lunch is made from the second portion (Ragu Baked Potato).