- 500 g pack lean minced beef (5.1% fat)
- handful sliced mushrooms
- 2 garlic cloves, crushed
- 3 tablespoon sundried tomato purée
- 400 g can sliced tomato
- glass red white wine or 150 ml/ 1/4 pt beef stock
- 1 tsp dried mixed herb
- 400 g penne
- handful basil leaves, torn, to serve
- STEP 1
Brown the beef in a large frying pan for 5 minutes, then toss in the mushrooms and soften for 3 mins.
- STEP 2
While the sauce is simmering, prepare the pasta as per pack directions, drain, then serve with the sauce and torn basil leaves spread on top.
ADD ADDITIONAL VEG FOR 5-A-DAY
To up your 5-a-day vegetable intake, why not add sliced celery and carrot when frying the
mushrooms and prepare the sauce for an additional 5 mins, to provide the carrot enough
time to soften.
Dish from Excellent Food magazine, February 2007