Minced Beef and Tomato Pasta
Ingredients:
|
200g |
|
150g |
|
1/2 medium piece |
|
1/2 piece |
|
1 piece |
|
1 tbsp |
|
400g |
|
1 tbsp |
|
1/2 tsp |
|
200ml |
|
1/2 tsp |
|
|
|
Cooking Method:
- Finely chop onion and garlic, cut paprika into 5mm cubes. Cut tomato to desired size. Warm Bouillon for late use.
- Heat olive oil in saute pan. Fry onion, paprika and garlic in small heat for 2-3 minutes.
- Add beef on medium heat. Stir well so that heat is evenly reached. Use kitchen towel to wipe off extra grease.
- Add whole tomato, tomato puree and dried oregano with 50ml Bouillon. Add salt and black pepper as desired. Cook with lid on for 5 minutes.
- Add remaining Bouillon (150ml) and fusilli. Cook with lid on until fusilli is cooked to desired softness. Stir content 1-2 times so that heat is evenly distributed. Sprinkle finely chopped parsley.
