About this recipe:Pretty much a classic recipe, with some added extras. It can be adapted so easily, and you can add almost whatever you have left in the cupboard. You can serve with normal bread, mashed potato, or my favourite, garlic bread.
2 tins red kidney beans, drained (or chilli beans)
1 pint water
4 carrots, chopped
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Method Prep:30min › Cook:4hr › Extra time:30min › Ready in:5hr
Firstly, preheat the oven to 150 C / Gas 2.
In a large oven-safe casserole, heat the olive oil over medium low heat. Add the beef, onion, paprika, 2 beef stock cubes and 2 crushed garlic cloves. Cook until browned and turn the heat down to a low setting.
Leave for about 10 minutes, stirring occasionally to prevent sticking and let the juices come out of the beef until you have an almost gravy looking sauce emerging.
Add the passata, beans, water, the remaining stock cubes and garlic. Chop up as many carrots as you wish and add these. It doesn't matter how many you use, the more the better!
Place the cover on the casserole and put in the preheated oven. The longer you cook this the better, if you leave it in the oven for about 2 to 3 hours it's very nice, but if you can afford to leave it on a very low (at about 110 C / Gas 1/4) setting overnight it will be even better.
If it starts to thicken too much just add more water until you get the consistency you wish. I like mine thicker than a soup but not completely solid!
Leave the pasta until very last (about an hour before you plan to take it out of the oven). Simply add the pasta to the casserole and continue to cook in the oven. You don't need to add this, but i find it makes it so much better!
Serve with whatever you fancy, it goes really well with thickly cut tiger bread, or ciabatta garlic bread, or mashed potato. All are good, so go nuts. It's never failed for me, it's really easy to cook and it's lovely for cold winter nights for a good comfort food.