Beef And Tomato Sauce on PastaSubmitted by srocker
Makes 2 servings
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A kind of "spag-bol"
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Ingredients
| 200 |
g minced beef |
| 110 |
g white mushrooms |
| 75 |
g red peppers |
| 35 |
g red kidney beans |
| 350 |
g passata |
| 150 |
ml white wine |
| 3 |
g garlic |
| 1 |
g black pepper |
| 1 |
g dried oregano |
| 1 |
g dried basil |
| 1 |
g paprika |
| 250 |
g pasta |
Directions
- Fry the beef in a deep pot until browned.
- Add the garlic (crushed) and beans (pre-soaked and pre-cooked), and after 5 mins, add the pepper and mushrooms and cook for a further 10 mins.
- Add the Passata bring to the boil and simmer for 15 mins.
- Add the herbs and seasonings an as the liquid reduces, slowly add the wine (keep simmering) until you are left with a reasonably thick sauce.
- From start to finish this should take about 40-50 mins.
- Serve with freshly cooked pasta.
Categories
Beans, Beef, Herbs, Pasta, Tomatoes, Main Dish, Advance, Boil, Simmer
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Serving Size 588.3g |
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Amount Per Serving |
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Total Carbohydrates 98.2g 33%
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| Vitamin A 15% |
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Vitamin C 95% |
| Calcium 7% |
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Iron 56% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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