Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 140grams tomato paste
- 1 red capsicum, sliced
- 1 large carrot, diced
- 1 Lebanese eggplant, diced
- 1 baby fennel, sliced
- 1 brown onion, diced
- 1tablespoons parsley, chopped (to serve)
- 200grams swiss brown mushrooms, sliced
- 1 zucchini, diced
- 2teaspoons dried Italian herbs
- 1 1/2 cup beef stock
- 1/2 cup parmesan, shaved (to serve)
- 200grams premium beef mince, crumbled
- 2tablespoons olive oil
- 3 garlic cloves, crushed
- 2 stalk celery, sliced
- 250grams pappardelle
- 260grams sweet berry truss tomatoes
Nutrition per serving
2090kJ
Protein
26.0grams
Sugars
15.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 220°C. Combine oil and garlic in a large roasting pan. Place into oven to heat for 5 minutes. Add vegetables, mince and herbs and toss well to coat with hot oil. Bake for 30 minutes until golden, stirring well half-way through cooking time to break up the mince.
Step 2 of 3
Add tomato paste and beef stock, stirring to combine. Place tomatoes on top and bake for 20 minutes.
Step 3 of 3
Meanwhile cook pasta as per packet instructions. Transfer tomatoes to a plate. Drain pasta and toss with sauce. Serve topped with tomatoes, parmesan and parsley.
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