Minced Beef and Pasta Supper
This is a really quick and easy dish that you can rustle up when you come home from work. Serve it with some steamed green vegetables or, better still, a crisp salad of lettuce, tomatoes, peppers and red onion in a vinaigrette dressing.
25 g (1 oz) butter
1 onion, chopped
1 garlic clove, crushed
500 g (1 lb) lean minced beef
300 ml (1/2 pint) beef stock
250 g (8 oz) can baked beans
1/2 teaspoon dried mixed herbs
2 teaspoons paprika
2 teaspoons Worcestershire sauce
75 g (3 oz) pasta spirals or shells
salt and freshly ground black pepper
chopped parsley, to garnish
Heat the butter in a saucepan and gently saute the onion and garlic until soft. Add the minced beef and cook over a high heat until lightly browned, stirring frequently. Add the remaining ingredients, except for the parsley, and season to taste.
Bring to the boil and cover the pan. Reduce the heat and simmer gently for 45 minutes until the meat is cooked and the pasta is tender. Serve immediately sprinkled with a little chopped parsley.