We all have days that we are too tired to cook, have no idea what to make or just want to knock something quick up.
And for those days, this is what I go to. One pot, 30 minutes to make but it’s still full of flavour and it’s homely and warming which is my favourite kind of meal.
You can add some veg, more flavours and serve it however you like, or you can serve as per the recipe.
We keep it quite simple (this is for the lazy days after all!) and serve it with some garlic bread and salad but I know this is a fantastic base for so many meals and I would love to know how you have yours!
- 2tbsp Olive oil
- 500g Mince
- 1 tin (400g) Chopped tomato
- 200g Penne pasta (approx 2 cups)
- 400ml Beef stock
- 3 Cloves garlic (chopped)
- 3-4tbsp Tomato paste
- 2tbsp Worcester sauce
- 1/2 Onion (finely chopped)
- 1tbsp Mixed herbs
- Salt and pepper
- Cheese for sprinkling
- Casserole dish with lid (3L+) or large saucepan with lid
- Chop both the onion and garlic.
At the same time, begin to heat 2tbsp olive oil on a low-medium heat in your casserole dish or pan.
- Add your chopped onion to the pan and heat for 1-2 minutes until soft and translucent.
Add your garlic and cook for a further 30 seconds-1 minute until you can smell those wonderful flavours.
- Next, turn your heat to a medium and add your 500g mince to the pan and brown, this could take approx 5 minutes.
Continue to break it up by stirring.
- Add your tin of chopped tomatoes along with 3-4tbsp tomato paste and give it a quick stir before adding 400ml beef stock.
I know that packet stock often advises 500ml but I find it too much for this dish BUT if you are adding extra veg, consider using the 500ml stock recommended.
- Again, give this a stir before adding a little salt and pepper, 2tbsp Worcester sauce and 1tbsp mixed herbs.
- Add your dry pasta to the pan, I have suggested approx 200g for 4 people but you can change this to suit.
- Cover your pan and leave this to cook on a low simmering heat for approximately 15 minutes.
Do check on it and stir occasionally.
- After 15 minutes, check whether the pasta has cooked.
If not cook for a couple of minutes extra.
- Taste your sauce and add any further Worcester sauce or salt and pepper if you feel that it is needed.
If you find that the tomatoes taste a little acidic, add a pinch of sugar.
- Once happy, add some cheese and cover again for 1-2 minutes and allow this to melt before serving immediately!
Store in an airtight container, refrigerate and eat within 3-4 days for best taste.
If frozen, this can be kept for 1-2 months.
Defrost thoroughly and cook in the oven at 180°C/350°F for 15-20 minutes.