Home » Beef Recipes » Chilli Beef Pasta
Chilli Beef Pasta
Serves: 4
Cook: 
-
Equipment
- Ovenproof dish
- Spatula / Wooden spoon
- Chopping board
- vegetable knife
- garlic crusher
- grater
- Measuring jugs
- Scales
- Small bowl
- 2 large saucepans
- Colander / Large sieve
- tablespoon
- teaspoon
-
Ingredients
- 500 g NI Farm Quality Assured lean steak mince
- 200 g Penne pasta
- 500 ml Tomato passata / tin of chopped tomatoes
- 250 ml Water
- 1 Low salt Beef stock cube
- 2 Cloves garlic
- 1 Onion
- 1 Carrot
- 1 x 25 ml (1/2 tsp) Dry chilli flakes
- 1 x 15 ml (1 tbsp) Chilli sauce
- 50 g Mozzarella cheese
- 1 Green chilli (Optional)
- Black pepper
- Parsley to garnish
-
Method
- Peel and dice onion. Peel and crush garlic
- Wash carrot, top and tail, peel and grate.
- Wash, deseed and chop green chilli
- Grate cheese
- Dry fry mince until well browned
- Add the vegetables, pepper, chilli flakes and chilli sauce. Cook for further few minutes.
- Add the tomato passata and water, crumble in the stock cube, stir well
- Reduce heat and simmer for 20 minutes. Turn on grill to heat.
- Boil penne pasta as instructed on packet, drain and add into the beef mix.
- To finish, transfer into oven proof serving dish, sprinkle with grated mozzarella and brown under heated grill (or in oven)
- Garnish with green chilli or chopped parsley
