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Homemade pasta and sauce

Ingredients 7
Servings 4


  • 250
    uncooked macaroni
  • 54
    mushroom soup powder
  • 250
  • 1
    large, ripe tomato, peeled and diced
  • salt and pepper to taste
  • 500
    leftover meat such as chicken or mince
  • chopped parsley


Cook the macaroni in salted boiling water until soft. Drain well. Blend the packet of mushroom soup with the milk and heat. Add 250 ml (1 c) water and the tomato. Simmer until the sauce comes to the boil and thickens, stirring continuously. Season with salt and pepper to taste. Add the cooked macaroni and the leftover meat. Heat through. Sprinkle with parsley and serve with a salad. Serves 4.


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