- 400g lean minced beef
- 2 tbsp rapeseed or olive oil
- 1 onion, peeled and chopped
- 60g bacon lardons
- 3 cloves of garlic, grated
- 400ml beef stock
- 1 tsp fresh thyme leaves, chopped
- 400g tin of tomatoes
- 250g dried pasta shells
- 100g cheddar cheese, grated
- Handful of basil leaves, roughly torn
- Salt and freshly ground black pepper
- To serve: a green salad
Cheesy Beef with Pasta
4 people
40 min
Nutrition per serving
-
kcal645kcal
-
protein39g
-
total fat33g
-
saturates12g
-
iron4.7mg
-
carbs54g
Ingredients
Main
- 400g lean minced beef
- 2 tbsp rapeseed or olive oil
- 1 onion, peeled and chopped
- 60g bacon lardons
- 3 cloves of garlic, grated
- 400ml beef stock
- 1 tsp fresh thyme leaves, chopped
- 400g tin of tomatoes
- 250g dried pasta shells
- 100g cheddar cheese, grated
- Handful of basil leaves, roughly torn
- Salt and freshly ground black pepper
- To serve: a green salad
Method
Copy TextTo cook: Heat a little oil in a large frying pan over a medium heat. Add the mince in batches and brown well. As it browns, transfer it into a large saucepan.
Heat the remaining oil in the same frying pan and fry the onion for about 5 minutes until soft but not browned. Add the bacon and cook for another couple of minutes. Add the garlic and cook for a further minute. Transfer to the saucepan with the beef.
Stir in the beef stock, thyme, and tin of tomatoes. Bring to a simmer, then stir in the pasta shells. Cover and cook until the shells are tender and the sauce is slightly thickened. This will take about 15 minutes. Stir a couple of times while it is cooking to stop the pasta from sticking to the base of the pan.
Remove from the heat, add in the cheese, stir until the cheese has melted, then stir through the basil.
To serve: Spoon into pasta bowls and serve along with a green salad.
The Quality Mark & You
Learn moreMethod
Copy TextTo cook: Heat a little oil in a large frying pan over a medium heat. Add the mince in batches and brown well. As it browns, transfer it into a large saucepan.
Heat the remaining oil in the same frying pan and fry the onion for about 5 minutes until soft but not browned. Add the bacon and cook for another couple of minutes. Add the garlic and cook for a further minute. Transfer to the saucepan with the beef.
Stir in the beef stock, thyme, and tin of tomatoes. Bring to a simmer, then stir in the pasta shells. Cover and cook until the shells are tender and the sauce is slightly thickened. This will take about 15 minutes. Stir a couple of times while it is cooking to stop the pasta from sticking to the base of the pan.
Remove from the heat, add in the cheese, stir until the cheese has melted, then stir through the basil.
To serve: Spoon into pasta bowls and serve along with a green salad.
