Now that summer’s sweltering grip is loosening and giving way to cooler days, it’s time for warming meals to grace our dinner tables.
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 kg lean minced beef
- 2 tsp minced garlic
- 2 tsp italian herbs
- 2 tsp salt
- 1 tsp chilli flakes
- 1 tbsp worcestershire sauce
- 300 grams tomato puree
- 1-2 tbsp sugar ( adjust to taste)
- 1 cup beef stock
- 1 pound fusilli pasta or pasta of choice
- 1 cup heavy cream
- 1 cups grated cheddar cheese
- To serve:
- Freshly chopped parsley
Instructions
1 IN A LARGE deep skillet or pot heat the olive oil over medium heat. Add in the onions and cook for 5-6 minutes, until softened. Add in the beef mince and break the meat apart. Cook until no pink remains. Drain excess grease and return it to heat.
2 ADD the garlic, italian herbs, salt, chili flakes pepper, worcestershire sauce. Cook for 1 minute, stirring constantly to coat.
3 ADD the tomato puree, stock and sugar and stir to combine. Bring to a boil and simmer for 10 minutes.
4 WHILE sauce is simmering, cook the pasta according to pasta directions. Drain.
5 ADD the cream and cooked pasta to the sauce, stirring to combine. Add in the cheese and stir until melted.
6 GARNISH with freshly chopped parsley.
Recipe shared by Food&Home.
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Feature Image: F&H
