- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 carrot, peeled, finely chopped
- 2 garlic cloves, crushed
- 500g beef mince
- 2 tablespoons tomato paste
- 680ml btl tomato pasta sauce
- 500ml (2 cups) Massel beef stock
- 2 1/2 teaspoons dried marjoram leaves
- 400g penne rigate
- 100g baby spinach
- Shaved parmesan, to serve
- Step 1Heat the oil in a large saucepan over medium heat. Cook the onion, carrot and garlic for 5 minutes or until the vegetables are soft. Increase heat to high. Stir in the mince for 5 minutes or until browned.
- Step 2Add the tomato paste, pasta sauce, stock and marjoram. Bring to the boil. Stir in pasta. Reduce heat to medium-low. Simmer, covered, stirring often, for 15-20 minutes or until pasta is al dente and stock has absorbed. Season.
- Step 3Add the spinach and stir until it just wilts. Serve with parmesan.
For a spicy twist, add pitted kalamata olives and dried chilli flakes with the marjoram. Try the dish with chicken, pork or veal mince, too.
- Author: Sonja Bernyk
- Image credit: Al Richardson
- Publication: Australian Good Taste