- 1-2 tablespoons olive oil
- 1 onion, diced
- 2 garlic, crushed
- 2 tablespoons tomato paste
- 500g beef mince
- 700g passata
- 1-2 teaspoons dried Italian herbs
- 3 cups beef stock
- 1 packet High Fibre Vetta Penne Rigate
- 200g fresh ricotta
- 1 cup shredded cheese mix (see tips)
- Fresh basil leaves, to serve
| - Heat oil in a wide casserole or fry pan over a medium heat. Fry onion and garlic until soft. Stir in tomato paste and cook for a further minute
- Add beef mince and cook, breaking up with a wooden spoon. Once browned, drain off fat
- Add passata, stock and dried herbs. Bring to the boil, add penne and stir into sauce. Reduce heat to a simmer, then cover and cook for 20 minutes, or until pasta is al dente. Stir occasionally adding 1/2 cup water if mix becomes dry
- Removed from heat. Dollop ricotta on top of pasta, sprinkle over cheese blend and grill for 5-10 minutes or until golden. Finish with fresh basil
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