meat sauces

PASTA TWISTS WITH CLASSIC MEAT SAUCE

SERVES 4

INGREDIENTS

450g minced beef
100g smoked streaky bacon, rind removed and chopped
1 onion, chopped
2 sticks celery, chopped
1 tablespoon plain flour
150ml (2/3 cup) chicken stock or water
3 tablespoons (1/4 cup) tomato paste
1 clove garlic, chopped
3 tablespoons chopped fresh mixed herbs, such as oregano, parsley; marjoram, chives or 1 tablespoon dried mixed herbs as an alternative
1 tablespoon redcurrant jelly
350g pasta twists (spirali)
Salt and freshly ground pepper
Chopped oregano, to garnish

METHOD

1.    Heat a large saucepan and fry the beef and bacon for about 10 minutes, stirring occasionally until browned.

2.    Add the onion and celery and cook for 2 minutes, stirring occasionally.

3.    Stir in the flour and cook for 2 minutes, stirring constantly.

4.    Pour in the stock or water and bring to the boil.

5.    Stir in the tomato puree, garlic, herbs, redcurrant jelly and seasoning. Bring to the boil, cover and simmer for about 30 minutes, stirring occasionally.

6.    Cook the pasta following the instructions on the packet. Drain thoroughly and turn it into a large serving bowl. Pour over the sauce and toss to coat. Serve immediately, garnished with chopped fresh oregano.

COOK'S TIP:

The redcurrant jelly helps to draw out the flavour of the tomato puree. You can use a sweet mint jelly or chutney instead.