All the deliciousness of bolognaise without all the washing up – that’s why we love this one-pot pasta.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon chopped rosemary leaves
- 500g lean beef mince
- 1 cup (250ml) dry red wine
- 3 cups (750ml) Massel beef stock
- 2 tablespoons tomato paste
- 500ml tomato passata* (sieved tomatoes)
- 2 teaspoons caster sugar
- 1 bay leaf
- 500g small pasta shells
- 1 cup frozen peas
- 1 tablespoon chopped flat-leaf parsley leaves
- Shaved parmesan, to serve
Method
- Step 1Heat oil in a large heavy-based saucepan over medium-high heat. Cook onion for 1-2 minutes until soft. Add garlic and rosemary, and cook for 1 minute. Add beef and cook, breaking up with a wooden spoon, for 5 minutes or until browned.
- Step 2Add wine, stock, paste and passata, sugar and bay leaf. Season well and bring to the boil, then cover and simmer over low heat for 30 minutes. Stir in pasta and 1 cup (250ml) boiling water, and cook for 8-10 minutes until pasta is al dente, stirring often to keep it from sticking. Add peas for the final minute to heat through.
- Step 3Stir in parsley and serve with parmesan.
- High fibre
Nutrition
3564 kj
Energy
21g
Fat Total
6g
Saturated Fat
10g
Fibre
47g
Protein
78mg
Cholesterol
1115.96mg
Sodium
13g
Carbs (sugar)
105g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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