Beef and Veggie Penne Pasta

Beef and Veggie Penne Pasta

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, June 12, 2016.
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Enjoy this meaty dish topped with tasty cheese!

Ingredients

BEEF AND VEGGIE PENNE PASTA

  • 450g beef mince
  • 1 brown onion
  • 1 carrot
  • 250g white button mushrooms
  • 1/4 cup red wine (optional) or GF chicken or beef stock
  • 70g tomato paste
  • 1 can chopped tomatoes
  • 1 cup GF chicken or beef stock
  • 1 teaspoon sugar (optional)
  • 340g GF penne pasta

TO SERVE

  • 1/2 cup grated tasty cheese
  • 3 tablespoons chopped parsley leaves and stalks

Steps

  1. a large pot of salted water to the boil.
  2. Heat a drizzle of olive oil in a large, deep, fry-pan (with lid) on high heat. Brown mince for about 6 minutes, breaking up with a spoon as it cooks.
  3. While beef cooks, prepare veggies. Finely dice onion; grate carrot; slice mushrooms 0.5cm.
  4. Add veggies to pan and cook until soft, 3–4 minutes. Pour in red wine/stock and leave to evaporate, about 1 minute. Stir in tomato paste, tomatoes, chicken/beef stock and sugar (if using). Cover and simmer until sauce is reduced, about 10 minutes.
  5. Cook pasta in large pot of boiling water for about 9 minutes or until just tender. Drain well.
  6. Add beef/veggie mix to cooked pasta in pot and mix well to combine. Season to taste with salt and pepper.
  7. divide beef and veggie penne pasta between bowls and garnish with cheese and parsley.

Nutritional Information

Energy 2762 kj
660 kcal
Protein 30.3g
Carbohydrate 67.3g
Fat 25.6g