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.