Meaty carbonara

Meaty carbonara preparation time Serves: 4
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Meaty carbonara cook time Cook: 40 mins
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    Equipment
    • Chopping boards
    • knives
    • garlic crusher
    • measuring spoons
    • Large frying pan
    • wooden spoon
    • Saucepan
    • colander
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    Ingredients
    • 450 g Northern Ireland Farm Quality Assured rump or sirloin steak
    • 2 Cloves garlic
    • 1 Small onion
    • 1 Orange pepper
    • 100 g Mushrooms
    • 50 g Sundried tomatoes
    • 5-6 Cherry tomatoes
    • 1 x 5 ml (1 tsp) Olive oil
    • 150 g Fresh egg tagliatelle
    • 500 ml Passata
    • 2 x 5 ml (2 tsp) Green pesto
    • 2 x 15 ml (2 tbsp) Half fat crème fraiche
    • 5 - 6 Basil leaves
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    Method
    • Peel and crush the garlic. Peel and finely slice the onion.
    • Remove the stalk and seeds from the pepper and finely slice.
    • Thinly slice the mushrooms.
    • Drain and thinly slice the sundried tomatoes. Halve the cherry tomatoes
    • On a separate chopping board, thinly slice the beef.  Remember to wash your hands thoroughly after handling raw meat.
    • Heat the olive oil in a frying pan and add the beef and garlic.  Stir well and cook for 3 minutes.
    • Add the onions and cook for 2 minutes.
    • Add the peppers, mushrooms and sundried tomatoes and cook for 2-3 minutes.
    • Cook the pasta in boiling water and drain.
    • Add the passata and pesto to the meat and stir well before adding the drained pasta, cherry tomatoes and crème fraiche.
    • Stir well before tearing the basil leaves into the sauce. Cook for a further 1 minute.
    • Serve with crusty bread and vegetables.