Beef Pennette Bolognaise with Cavelo Nero

Steps

1. a large pot of salted water to the boil.
2. Finely dice onion; grate carrot; mince garlic. Set all aside. Heat a drizzle of oil in a large fry-pan on high heat. Cook mince for 3-4 minutes, breaking up with a wooden spoon as it cooks, until browned. Add onion, carrot, garlic and bolognaise herbs and cook for 3-4 minutes, until veggies are tender.
3. While veggies are cooking, cook pennette pasta in pot of boiling water for about 8 minutes, until tender with a slight bite. Drain well, return to pot and toss with a little oil to prevent sticking.
4. When veggies are tender, add tomato paste, canned tomatoes, stock, vinegar, salt and tomato sauce to pan with mince mixture. Reduce heat to medium-high, bring to a simmer and cook for about 5 minutes, stirring occasionally, until sauce has reduced and thickened slightly.
5. Once sauce is cooked, season to taste with salt and pepper. Add cavelo nero to pan and cook for about 2 minutes, until tender. Season to taste with salt and pepper.
6. place pennette into bowls and spoon over beef bolognaise sauce. Sprinkle with cheese .