Pasta and beans

Serves: 4-6

Preparation: 5 min

Cooking: 20 min

30 ml (2 T) olive oil

500 g beef goulash

1 onion, chopped

1 garlic clove, finely chopped

1 celery stalk, chopped

handful of basil, chopped

400 g tomato puree

400g tin borlotti beans

salt and pepper

250 g mini pasta shells

1. Heat oil in a pan over medium heat. Brown the beef for 5 minutes, add the onions and garlic for 3 minutes or until golden. Add celery, basil, tomato puree and 125 ml (½ c) water. Bring to the boil, then reduce heat to low and cook for 5 minutes or until slightly reduced. Add beans and season with salt and pepper.
2. Cook pasta in a pot of boiling salted water until al dente. Drain, reserving 80 ml water, and add pasta and water to sauce. Cook for a minute to heat through.