This is one of my go to options for when I am short on time and have hungry farm workers or children that require a hearty meal. Made all in the one pot, it is perfect served on cold days with a loaf of warm, fresh bread like my focaccia.
Preparation time - 20 minutes
Cook time - 30 minutes
Serves - 6
Ingredients:
1 kilo beef mince
1 large onion, diced
2 large carrots, diced
3 stalks celery, sliced
3 cloves garlic, crushed
1/3 cup tomato paste
1 tbsp dried mixed herbs
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1x 400g tin crushed tomatoes
3 cups beef stock
4 cups uncooked pasta such as penne or spirals
salt and pepper to taste
1 cup grated cheese
Method:
In a Dutch oven or large frying pan with a lid add a splash of oil and the beef mince, breaking it up quickly with a wooden spoon to brown.
Add the onion, carrot, celery and garlic and sauté for 5 minutes.
Stir through the dried mixed herbs and tomato paste and cook for another minute.
Add the brown sugar, Worcestershire sauce, tinned tomato and beef stock and bring to the boil.
Once boiling stir through the pasta and reduce the temperature to a simmer.
Cover with a lid and allow the pasta to cook for about 30 minutes, stirring a couple of times to ensure all the liquid is absorbed and the pasta cooks evenly.
Taste and season with salt and pepper.
Sprinkle the grated cheese over top, put the lid back on and cook for another few minutes until the cheese has melted.
Optional extras:
add mushrooms when sautéing the vegetables
frozen peas are a lovely addition too for kids
use mozzarella on top for extra cheesy goodness
if using a Dutch oven, pop it under the grill after adding the cheese for a golden topping.
