Tagliatelle and mince

By Faeza
30 January 2017

tagliatelle and mince


¦ 45ml (3 tablespoons)

sunflower oil

¦ 125ml (½ cup) onion,


¦ 10ml (2 teaspoon)

minced garlic

¦ 65ml (¼ cup) celery, chopped

¦ 65ml (¼ cup) carrots,


¦ 250ml (1 cup) beef stock

¦ 500g lean minced beef

¦ 1 can (410g) chopped


¦ 5ml (1 teaspoon) dried

mixed herbs

¦ salt and freshly ground

black pepper

¦ 250g tagliatelle or


¦ 50g grated Parmesan

cheese to serve


Heat oil in a medium saucepan

and fry onions, garlic, celery

and carrots; cook, stirring

occasionally for about 5

minutes, or until crisp-tender.

Add stock, cook for 3 minutes,

add minced beef, reduce heat

and cook for 3 minutes, breaking

up meat with a wooden spoon.

Add tomatoes season to taste

with herbs, salt and pepper; bring

to a simmer. Cook uncovered 30

minutes, stirring occasionally,

until slightly thickened.

Meanwhile, bring a large pot

of lightly salted water to a boil.

Add pasta and cook according

to directions on the package.

Drain well, return to saucepan,

add mince stew to pasta and

toss to mix. Heat through for

5 minutes.

Serve in individual bowls

sprinkled with Parmesan cheese.