375mlchicken stock (chicken broth or chicken bouillon) - hot
1dashsalt
1dashground black pepper
225gramsfusilli 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.