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Tesco recipe for easy weeknight dinners

Name: Tesco recipes recipe for easy weeknight dinners
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 garlic cloves, minced; 500g minced beef; 1 tin chopped tomatoes; 1 tsp dried oregano; Salt and pepper to taste; 200g pasta; Grated cheese for topping (optional)

The first time I tried making Tesco recipes recipe for easy weeknight dinners, I was convinced I could wing it without reading the instructions. Big mistake. I dumped all the ingredients into the pan at once, thinking it would save time. Instead, I ended up with a mushy, overcooked mess that even my dog side-eyed. But after a few tries (and a lot of stubbornness), I finally got it right—now it’s my go-to when I’m too tired to think but still want something tasty. It’s foolproof once you know the tricks, and I’ve got plenty of fails to prove it.

Recipe Card

Recipe Title	Tesco recipes recipe for easy weeknight dinners
Servings	4
Prep Time	10 mins
Cooking Time	20 mins
Calories	350 per serving

Ingredients Tesco recipe for easy weeknight dinners

1 tbsp olive oil (or whatever’s in your pantry—I’ve used butter in a pinch)
1 onion, diced (I’ve cried more chopping these than I care to admit)
2 garlic cloves, minced (or 1 tsp garlic powder when I’m lazy)
500g minced beef (chicken works too, but beef’s juicier)
1 tin chopped tomatoes (don’t skip this—I once used ketchup. Don’t ask.)
1 tsp dried oregano (fresh is great, but dried lasts forever)
Salt & pepper (to taste, aka however much you accidentally dump in)
200g pasta (any shape—I’ve even used spaghetti broken into bits)
Grated cheese for topping (optional, but let’s be real, it’s not optional)

The olive oil thing? Yeah, I once used sesame oil because it was the only one left. Tasted… interesting. And the minced beef? I subbed it with turkey once to be “healthy,” and my husband asked if I’d forgotten to add flavor. Lesson learned: stick with beef unless you’re okay with bland.

Directions

Heat the oil in a pan over medium heat. (Too high = smoke alarm symphony.)
Add the onion and cook until soft, about 5 mins. (Don’t walk away—I’ve burned these more times than I can count.)
Stir in the garlic for 1 min. (Overdo it, and it’ll taste bitter. Ask me how I know.)
Add the minced beef, breaking it up with a spoon until browned. (Lazy stirring = giant meat clumps. Not cute.)
Pour in the tomatoes, oregano, salt, and pepper. Simmer for 10 mins. (If it looks dry, add a splash of water. I learned this after a chunky disaster.)
Meanwhile, cook the pasta according to the package. (Set a timer. I’ve turned pasta into glue more than once.)
Drain the pasta, mix it into the sauce, and top with cheese if you’re feeling fancy. (Or just eat it straight from the pan. No judgment.)

The simmering step is where I’ve messed up the most. One time, I got distracted by a phone call and came back to a sauce so thick it could’ve been mortar. Another time, I added too much water and ended up with soup. Now I keep an eye on it and taste as I go—game changer.

This dish is my weeknight hero because it’s forgiving. Burn the onions a little? No big deal. Forget the oregano? Still edible. It’s also great for leftovers—I’ve packed it for lunch, and it tastes even better the next day. My kids call it “cheesy beef pasta,” and they’ll actually eat it without a fight, which is a miracle in my house.

Next time, I might try adding mushrooms or spinach to sneak in some veggies. Or maybe not—last time I tried that, my kids picked every green speck out. Some battles aren’t worth fighting.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
350	40g	12g	25g

The calories aren’t bad, but let’s be honest, I’m not counting when I’m shoveling this into my mouth at 8 p.m. after a long day. If you’re watching carbs, you could swap the pasta for zucchini noodles, but I tried that once and missed the real thing. For gluten-free, rice pasta works okay, but it’s a bit gummy. Pick your battles.

Ingredient Swaps

Ingredient	Substitution
Minced beef	Minced turkey or chicken
Pasta	Zucchini noodles or rice
Cheddar cheese	Parmesan or mozzarella
Fresh garlic	Garlic powder (1/2 tsp per clove)

The turkey swap was the biggest letdown—it just doesn’t have the same richness. Zucchini noodles? Fine if you’re into that, but they turn watery fast. Cheese is cheese, though—I’ve used everything from fancy aged cheddar to the sad pre-shredded stuff, and it’s all good. Garlic powder is a lifesaver when you’re too tired to peel cloves.

Tips

Don’t skip browning the meat properly—it adds so much flavor. (I rushed this once and regretted it.)
Undercook the pasta slightly—it’ll finish cooking in the sauce. (Learned this after mushy-pasta night.)
Leftovers? Add a splash of water when reheating—it dries out fast. (My microwave has seen some tragedies.)

The pasta tip was a revelation. I used to cook it all the way, and by the time it mixed with the sauce, it was borderline baby food. Now I pull it a minute early, and it’s perfect. Also, reheating this dish is an art—nuke it too long, and you’ll need a chisel to get it out of the container.

FAQ

Can I freeze this?
Yep! It freezes great for up to 3 months. Just thaw it in the fridge overnight and reheat with a little water. I’ve got a stash in my freezer for “I can’t even” nights.

What if I don’t have tinned tomatoes?
Fresh tomatoes work, but you’ll need to cook them down longer. Or use passata. Ketchup is… not recommended (unless you like sweet, weird beef pasta).

Why does my sauce taste bland?
Probably needs more salt. Or garlic. Or both. I under-seasoned this for years before realizing it’s okay to taste as you go. Also, a pinch of sugar can balance the tomatoes if they’re too acidic.

That’s everything I know about making Tesco recipes recipe for easy weeknight dinners! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Just order pizza and try again tomorrow.