Finding the time to cook a yummy and hearty meal can be difficult with work and family commitments. With so much to prepare, cookware to be cleaned and ingredients to buy, many will stick to the easy options. However, a lot of people are unaware of the options available to them. This Minced Beef With Tomatoes and Fusilli is the perfect one-pan meal that will suit the whole family.
Minced Beef With Tomatoes and Fusilli
Print RecipeIngredients
- 2 tablespoons of olive oil
- 1 medium onion, chopped finely
- 1 red pepper, small diced
- 2 garlic cloves, crushed
- 750 grams of finely minced beef
- 2 400-gram cans of plum tomatoes, chopped with their juice
- 2 tablespoons of tomato purée
- 1 rounded teaspoon of dried oregano
- 2 rounded teaspoons of dried parsley
- 375 ml of hot brown stock
- Salt
- Freshly ground black pepper
- 225 grams of easy cook dried fusilli pasta
Instructions
- Heat the oil in the stir–frypan over a medium setting. Add the onion, red pepper and garlic, cook for 2 to 3 minutes, stirring occasionally.
- Increase the heat and put the minced beef. Fry briskly until the meat is evenly browned. Drain off any excess fat.
- Stir in tomatoes with juice, the tomato purée, dried herbs and 250ml (1 cup) of the stock. Season with salt and pepper. Cover with the lid, reduce the heat and simmer for 25 minutes.
- Stir in the fusilli with the remaining 125ml of hot stock. Cover with lid and allow to cook for about 8 to 10 minutes or until the fusilli is “al dente”. Stir once during this time to ensure the fusilli cooks evenly.
- Serve with a mixed leaf salad and some hunks of crusty wholemeal bread.
