500g minced beef. I prefer to use lean beef, though this will be dictated by personal preference/budget.
Diced onion.
Garlic if liked.
400g tin tomatoes or passata.
Mushrooms - if using cannelonni, I chop these. If using spaghetti, I slice them.
4 or 5 pices of cubed butternut squash - I buy this frozen, in a bag, or a grated carrot.
quarter of a cup of dried green lentils, cooked separately in a scant amount of water until almost soft.
Herbs. Splash of balsamic vinegar if liked - different price ranges in the supermarket, tablespoon of tomato puree for a richer taste/texture.

Method:

Heat a small amount of oil in a pan - I use a stainless steel caserole pan.
Add the onions and gently fry until soft and translucent. Add the mushrooms, and cook a few minutes. Add the raw mince and brown this, stirring regularly. Add garlic if liked, and herbs. Stir well.

Add the tomatoes, balsamic, cubed squash/grated carrot, add the precooked lentils and tomato puree. and cook about half hour. I often add half a stock cube at this point - I find a whole one is too salty. Add ground black pepper if liked.

Cook a further 30 minutes or so until the squash/carrot has softened. I often press the squash with a fork to allow it to 'melt' into the beef mix.

Allow to cool if using cannelloni, then fill cannelloni shells, top with cheese sauce or a little of the beef and some grated cheese and oven for about 25 minutes to cook through - I add a little water to the tray so the bottoms of the cannelloni cook nicely and don't stick, or serve hot with spaghetti.

This serves 2 as a main course with enough left over for a further meal of spaghetti/cannelloni for one person, and just enough for another serving for one on top of a baked potato served with a mountain of salad.

This would also serve 2 adults and 2 children as a main meal.

Leftover cooked mince can be frozen, and used another time. It'll last months in the freezer if frozen on same day as cooking. The lentils and vegetables make the mince go further, and frankly, I think it tastes better this way. Dry lentils are very cheap. Tinned are available though are more costly.

I serve this with a hunk of bread - partbake, or baguette.

Any leftover baguette freezes well for another day, or can be turned into breadcrumbs and then frozen for a different meal.