Beef and lentil rescue remedy

Heathy pasta recipe that freezes well

Serves

4 - 6

Prep Time

15 mins

Cook Time

35 mins

So called because it’s so easy to make, you can freeze beef and lentil rescue remedy and bring it out when you have no time to spare. The nutty, delicious lentils add extra fibre and flavour to an already delicious dish. Use any type of pasta that catches sauce well – like shell pasta, ribbed penne, or orecchiette.

Sue Hamilton and Dana Alexander

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Ingredients

500g Quality Mark beef mince
1 onion
finely chopped
2 garlic cloves
crushed
_1/2 cup red wine
400g can canned tomatoes
2 Tbsp tomato paste
400g can lentils
1 Tbsp oregano
1 Tbsp dried basil
_1/4 tsp grated nutmeg
400g pasta
A handful of finely chopped parsley

Method

Heat the oil in a frying-pan over a medium heat and cook the onion and garlic together for 10 minutes, until tender. Add beef mince and brown well, breaking up any large pieces.

Add wine, (if using) allow it to bubble and reduce.

Add tomatoes, tomato paste, lentils, dried herbs and nutmeg. Combine well and let simmer for at least 15–20 minutes. Season to taste with salt and pepper.

While the sauce is simmering, cook the pasta in a large pot of salted water until just tender, al dente. Drain well.

Toss sauce through the pasta and serve garnished liberally with fresh parsley or basil.

If freezing for later use, just freeze the sauce. While the sauce is defrosting in the microwave, you can cook your pasta. Dinner will be ready in 10 minutes flat!