- 500g pack lean minced beef (5.1% fat)
- handful sliced mushrooms
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 2 garlic cloves, crushed
- 3 tbsp sundried tomato purée
- 400g can chopped tomato
- glass red wine or 150ml/¼pt beef stock
- 1 tsp dried mixed herb
- 400g penne
- handful basil leaves, torn, to serve
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Brown the beef in a large frying pan for 5 mins, then throw in the mushrooms and soften for 3 mins. Stir in the garlic and sun-dried tomato purée and cook for 2 mins. Add the tomatoes, wine or stock, dried herbs and seasoning. Bring to the boil, then simmer for 10 mins.
While the sauce is simmering, cook the pasta as per pack instructions, drain, then serve with the sauce and torn basil leaves scattered on top.
Add extra veg for 5-a-dayTo up your 5-a-day vegetable intake, why not add chopped celery and carrot when frying the mushrooms and cook the sauce for an extra 5 mins, to give the carrot enough time to soften.