Tuesday, 17 November 2015

Penne with rich beef and tomato ragu

From the old Extra Easy cookbook (pictured left), this recipe is just so rich: another of those dishes that you think you know well, then you're pleasantly surprised as it's much better than you remembered and were expecting.

Serves 4


1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 red chilli, deseeded and thinly sliced (optional)
1 tsp ground cinnamon
800g extra lean minced beef (< 5% fat)
200g cherry tomatoes, halved
400g can chopped tomatoes
1 tbsp concentrated chicken stock
8 tbsp finely chopped basil
salt and freshly ground black pepper
400g dried penne or rigatoni pasta
chopped basil leaves for garnish


Place a large, non-stick frying pan over a medium heat. Add the onion and red chilli and fry for 2-3 minutes. Add the cinnamon and minced beef and fry for 3-4 minutes. Add the tomatoes, concentrated stock and chopped basil and bring to the boil. Season well, cover tightly and cook over a low heat for 20-25 minutes.

While the sauce is cooking, cook the pasta according to the packet instructions. Drain and return to the saucepan. Pour over the meat sauce. Toss to mix well, garnish with chopped basil. 

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