Bolognese Pasta Pot
Cook your pasta with the sauce and you'll have a super-easy supper and only one pan to wash. Sprinkle with grated Parmesan cheese if you like.
- 500 g lean minced beef (10% fat or less)
- 1 large onion, finely chopped
- 150 g closed-cup mushrooms thickly sliced
- 2 garlic cloves, crushed
- 150 ml red wine or beef stock
- 1 litre beef stock (made with 1 beef cube)
- 400 g can chopped tomatoes
- 2 tbsp tomato puree
- 1½ tsp dried oregano
- 250 g dried penne pasta
- flaked sea salt
- ground black pepper
- large mixed salad, to serve
- Place a large non-stick saucepan over a medium heat and add the minced beef and onion. Cook together for 3 minutes, stirring the beef and squishing it against the sides of the pan to break up the mince. Add the mushrooms and garlic and cook for a further 3 minutes, stirring frequently.
- Add the wine or stock, then 500ml of the beef stock. Tip the tomatoes into the pan and stir in the tomato puree and oregano. Season with salt and plenty of black pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally. Remove the lid and stir in the remaining stock. Bring to a simmer and add the pasta, stirring to separate the pieces.
- Cook uncovered for 20 minutes, or until the past is tend and most of the stock has been absorbed. Stir frequently, especially towards the end of the cooking time. (If your stock is absorbed before the pasta is ready, just add a splash more water and continue cooking.) Adjust the seasoning to taste and serve with a large mixed salad.
Cook’s Tip: Some supermarket packs of beef are sold as 450g portions, so you can use that instead of 500g. Freeze: the cooked and cooled pasta and sauce in single-serving freezer-proof containers for up to 1 month. Thaw overnight in the fridge then reheat in the microwave for 3-4 minutes per serving, or until piping hot.