About this recipe:This is a one-pan supper that will please the entire family. Mince, Italian chopped tomatoes, pasta and courgette are simmered in beef stock till the pasta is tender. The whole lot is finished with grated Parmesan for a tasty meal.
675g lean minced beef
400ml beef stock
1 (400g) tin chopped tomatoes with Italian herbs
100g uncooked farfalle pasta
250g courgette, sliced 5mm thick
60g grated Parmesan cheese, divided
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Method Prep:30min › Cook:30min › Ready in:1hr
In a large frying pan over medium/high heat, brown the mince until no longer pink, breaking it up with a spoon. Remove beef with a slotted spoon to a bowl. Pour off the dripping.
Return the frying pan to the heat and add the beef stock, tomatoes and pasta. Stir to coat all of the pasta. bring to the boil and reduce heat to medium.
Cook, uncovered, for 15 minutes stirring frequently. Add courgette and continue cooking for an additional 5 minutes or until pasta is tender.
Return beef to the frying pan and stir in 2/3 of the cheese; heat through. Sprinkle the remaining cheese over each serving.