Thursday, 7 January 2016

Thursday 7th January: Maltese pasta sauce

Tonight's dinner is a recipe that has been passed down through my family. It's a simple recipe and I've made it so many times I don't even have to think about it. Which is nice when it's getting towards the end of the week...

Serves 2

1 tsp olive oil
1 onion, finely chopped
150g mushrooms, roughly chopped
2 cloves garlic
250g lean minced beef
1 tsp dried mixed herbs
1 400g can chopped tomatoes
1 tbsp tomato puree
1 tsp capers (optional)
8 -10 green pitted olives, sliced (optional)
5 sundried tomatoes (optional)

Heat the olive oil over a low-medium heat. Add the onion, mushrooms and garlic and cook, stirring, until softened (5-10 minutes). Turn the heat up, add the minced beef and the dried herbs and cook until the meat is brown all over (5 minutes). Add the tomatoes, tomato puree, and capers/olives/sundried tomatoes if using (I just used capers today as that's all I had in the fridge). Turn the heat down to a simmer and simmer for 15-20 minutes. Serve with the pasta of your choice (wholewheat penne for us today).

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