Serving for 2
250g penne pasta (or slightly more than 1 handful/ pax)
1 can chopped tomato/ 1 can whole tomato, chopped
125ml red wine/ chicken stock
250g minced beef
1 small red chilli (de-seeded if preferred)
Onions, sliced/ chopped
Portobello mushrooms, sliced
1] Heat oil in a pan, then add onion, garlic, carrots, capsicums, mushrooms & chilli.Cook gently until soft.
2] Then keeping it at low heat, I put in the minced beef & quickly break them apart before they turn into meatballs. I had to do it at low heat for I am still not fast enough to break them apart before they turn into meatballs. If you are confident, by all means, up the heat & add the minced beef.
3] Keep breaking minced beef apart till they are well separated. Then add a splash of Worchestershire sauce, all the red wine/ chicken stock and tomatoes. Put on low heat & leave it to simmer for 30 minutes to an hour. Add some salt to flavour, if necessary.
4] While that is simmering, boil some water and add some salt to it. Cook the pasta till al dente. When ready, discard the water.
5] When the sauce is ready, mix the pasta into the sauce.
6] I served it with some dried oregano sprinkled generously. It adds some "sting" to the sauce. If you don't have a bottle of it at home, it's all right to skip it.
Hope you find it easy enough to try at home!
|Chicken stock sold at |
Made using only the finest ingredients,
frozen fresh to achieve optimum flavour.
Preservative free, low in fat and carbohydrates,
contains no added salt & no added sugar.
Made in Australia
Available at also at http://www.hubers.com.sg/