Serves 1
Directions
- 1Start by heating a dash of olive oil in a large frying pan.
- 2Add in some lean beef mince and break it apart in the pan.
- 3Fry for about 4 minutes until it's browned.
- 4Add in some diced brown onion and fry for another 4 minutes.
- 5Get your pasta on to boil in some salted water for about 8 minutes.
- 6Add some diced garlic and the seasonings listed in the caption to the beef mixture.
- 7Stir that around for a few minutes before adding in some tomato puree.
- 8Stir and fry again for a few minutes before adding in a whole tin of chopped tomatoes.
- 9Mix that around in the frying pan and then add in some reserved pasta water to loosen up that sauce.
- 10Stir that around and bring to a low simmer before adding in some garlic and herb cream cheese.
- 11Mix that around in the pan until you've made a nice creamy sauce.
- 12Add in some finely chopped basil.
- 13Add in some freshly grated parmesan Reggiano.
- 14Stir that together until you've made a nice delicious sauce.
- 15Add in your drained cooked pasta.
- 16Stir that around and then serve into equal portions.
- 17Top each one with some more grated parmesan Reggiano.
Ingredients
- 260 g uncooked dry pasta
- 500 g 5% fat beef mince
- 1 brown onion, diced
- 5 cloves of garlic, diced
- 45 g tomato puree
- 1 tin of chopped tomatoes
- 150 g garlic and herb cream cheese
- 250 ml reserved pasta water
- 0.5 tsp salt
- 0.5 tsp pepper
- 2 tsp Italian mixed herbs
- 0.5 tsp garlic granules
- 0.5 tsp cayenne pepper
- 0.5 tbsp olive oil
- 60 g grated Parmigiano Reggiano
- 1 handful fresh basil, finely chopped
Equipment
large frying pan
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