From 10+ months
There are five different vegetables in this sauce, which you can also use to make cottage pie or lasagne.
Preparation time: 10 minutesCooking time: 35-40 minutes
Makes 4 portionsSuitable for freezing You’ll need:• 2tbsp olive oil• 1 small red onion, finely chopped • 1 small leek, finely sliced • 3 mushrooms, sliced • 1 carrot, grated • 1 stick celery, diced • 1 clove garlic, crushed• 300ml (½pt) beef stock• 250g (9oz) minced beef• 400g (14oz) can chopped tomatoes• 3tbsp tomato purée• 1tbsp sun-dried tomato paste• 250g (9oz) Annabel’s Mini Organic Shell Pasta (from Boots)What to do:1. Heat 1tbsp of oil in a pan and sauté the onion for 3 minutes. Add the remaining vegetables and sauté for 7 minutes. Add the garlic and sauté for 1 minute more.2. Add half the beef stock and simmer for 10 minutes, then purée the mixture in a blender. 3. Heat the remaining oil in a large frying pan and brown the mince for 5 minutes, breaking up well with a spoon. Add the tomatoes, purée, paste and the remaining stock and cook for 10 minutes. Add the vegetable purée and cook for 2 minutes more.4. Meanwhile, cook the pasta according to instructions, drain and toss with the sauce. Serve in ramekins, for novelty value.
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