By Lisa Starr, Meatland , www.meatland.net
Ingredients
1 tablespoon olive oil
1/2 large onion, finely chopped
1 teaspoon crushed garlic
500 grams ground beef
2 cans tomato sauce (see notes)
2 teaspoons fish-free Worcestershire sauce (notes)
2 teaspoons Italian herbs (see notes)
Salt and black pepper to taste
3 cups of beef stock
2 cups uncooked macaroni/small pasta
Directions
1: Heat the oil in a large frying pan or pot and fry the onions and garlic for 3 minutes.
2: Add the ground beef and cook, stirring, till lightly browned.
3: Add the remaining ingredients, apart from the pasta, and allow to cook for 5 minutes, then turn the heat down to medium-low, add the pasta, and cover.
4: Allow to simmer for 20 minutes - stirring occasionally - and add a splash of boiling water/stock if it appears to be sticking.
5: Remove from heat when pasta is just al dente as it will continue cooking in the meat and sauce, check the seasoning, and serve immediately or set aside till ready to serve.
COOK'S NOTES: Tomato sauce refers to the smooth, passata-like tomato in a can. Replace with bottled passata if not available, or canned, crushed tomato though this is chunkier than ideal. If you don't have Italian herbs, use oregano or thyme, or a mix of these. Find fish-free Worcestershire sauce at Meatland. If you prefer a more chili-inspired, one-pot dish, then add a chopped red pepper when cooking, and replace Italian herbs and Worcestershire sauce with a teaspoon of cumin and pinch of chili flakes.
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