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
- 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.
- 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.
