- PrepPreparation time15 minutes
- CookCooking time40 minutes
- ServesServes6
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
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Print- Half cup extra virgin olive oil, plus extra to serve
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 1 carrot, grated
- 1 stick celery, finely chopped
- 200g lean beef mince
- 400g can red kidney beans, drained and well mashed
- 200g finely chopped mushrooms
- 2 tablespoons tomato paste
- 700g bottle of passata Italian tomato sauce
- 1 bay leaf
- 1 cup water
- 2 tablespoons chopped basil leaves
- 500g pasta
- Extra virgin olive oil
- Salad to serve
- Heat a large heavy-based pan over medium heat and add extra virgin olive oil.
- Add the onion and garlic and cook until slightly softened.
- Add the celery and carrot and cook for a further 3-5 minutes, until the vegetables begin to soften.
- Increase heat slightly and add the mince and mashed beans.
- Stir well, breaking up lumps in the mince with the spoon.
- Cook, stirring until the mince is brown and liquid has mostly evaporated.
- Add the mushrooms and cook for about 5 minutes, stirring constantly until liquid has evaporated.
- Add the tomato paste and cook for 1 minute.
- Add the passata, bay leaf and water.
- Simmer for 30 minutes over low heat.
- Cook pasta as per directions on the packet. Drain.
- Return pasta to the pan and stir a small amount of sauce and the extra 1 tablespoon of extra virgin olive oil through the pasta to prevent it from sticking together.
- Stir through the basil into the remaining sauce, remove the bay leaf and serve over pasta accompanied by a green salad.