I love a great big bowl of meaty, tomato pasta. This Americanised version of a classic Hungarian Goulash is hearty and warming, perfect for the fast-approaching Autumn months. Enjoy it on its own, or with a side of toasty garlic bread.
Time:
Preparation: 5 minutes
Cooking: 30 minutes
Total= 35 minutes
Serves: 1
Ingredients:
65g x fusilli or penne pasta
55g x lean minced beef
1 x small yellow onion
1 x garlic clove
200g (1/2 can) x chopped tinned tomatoes
200g (1/2 can) x Italian passata
95 ml x water
1 x heaped dessert spoon lactose-free cheddar
Mixed Italian herbs
Splash of light soy sauce
Salt and pepper for seasoning
1 x teaspoon olive oil
Instructions:
- Dice the onion and peel and crush the garlic clove.
- Heat the oil in a non-stick frying pan. Add the minced beef and fry on a medium heat for a few minutes until no longer pink, breaking it up with a wooden spatula.
- Once the meat is light brown, add the onions and garlic. Sauté for a further 2-3 minutes on a low-medium heat until the meat and onions become slightly caramelised.
- Meanwhile, in a large saucepan, mix the tinned tomatoes, passata, water and soy sauce. Season with a large pinch of Italian herbs as well as salt and pepper. Bring to a gentle simmer.
- Once the meat and onions are caramelised, add them into the saucepan. Bring to the boil and then turn the heat down to low and simmer with the lid on for 20-25 minutes, stirring occasionally until the sauce has thickened.
- In the final 10-12 minutes, boil another saucepan of lightly salted water for the pasta. Cook the pasta as per the packet instructions until al dente.
- Once the pasta is cooked and drained, add it into the saucepan with the meat sauce and stir to combine. Then, grate in the cheddar and mix well until it has completely melted and made the sauce slightly creamier. Serve with a little extra grated cheese on top if desired.
Me and My Crohn's 