It is kind of reminiscent of a Bolognaise, or at least Bolognaise the way is it generally interpreted in Australia - rich, tomato-ey and meaty. Regardless, it is the perfect thing for a winter night, especially a lazy Sunday, because although it takes a while, you don't have to do much for most of that time, it just bubbles away, making the house smell delicious. Although the recipe says it serves 4, it looks like it would easily serve a small army, or 6 at least - after FH Alphie and I have eaten, there is always a lot more than half left. And, if you are the cook and washer-upper (which is my status, currently), you only dirty one knife, chopping board, pot & spoon. And the cupboards & floor, if, like me, you have an incident with the red wine...
One pot pasta
serves 4-6, see above.
- 2 tbs olive oil
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 1 tbs rosemary leave, finely chopped
- 500g beef mince
- 250ml red wine
- 750ml beef stock
- 2 tbs tomato paste
- 500ml tomato passata
- 2 tsp caster sugar
- 1 bay leaf
- 500g small pasta shapes (shells are best, as they 'hold' the sauce, but any small shapes will do)
- 1 cup frozen peas
- 1 tbs chopped flat-leaf parsley leaves
- parmesan, to serve
Heat oil in a large, heavy based saucepan (I used a cast iron Le Chasseur pot), and cook onion until soft (1-2 minutes). Add garlic & rosemary, and cook for 1 minute. Then add beef and cook for 5 minutes, or until browned.
Add the wine, stock, tomato paste, passata, sugar & bay leaf. Season, and bring to the boil, then cover and simmer for 30 minutes.
Add pasta and 25oml boiling water, and cook until pasta is al dente. Stir it frequently once the pasta is in because it will stick. Stir in peas and allow to heat through.
Stir through parsley, and serve with parmesan, and a glass of red wine!