I’m a stay at home Mum, but if my Dad’s PA is ever ill then I fill in. This week I’ve been working and I invented this recipe so I could cook dinner super fast when I got home from a busy day.
I split this recipe in to two parts, cooking the first part of the meal the night before (something I would do more often if I was working) and part two, the finishing touches the next day.
The reason this recipe works so well is that while the meal is mostly cooked ahead the addition of fresh vegetables at the final stage keeps it looking colourful and tasting fresh. It was great that both my boys really enjoyed this meal.
Here’s the recipe:
- splash of olive oil
- 1/2 onion finely chopped
- 500g minced beef or lamb
- 1 red pepper finely diced
- 1tbsp Worcestershire sauce
- 2tsp mixed herbs
- 450ml (approx) chicken stock
- 2 carrots grated
- 50g green beans finely sliced
- 1 tin chopped tomatoes
- 2tsp oregano
- freshly ground black pepper
- Heat oil in a medium saucepan, add onions stirring until coloured, add mince, red pepper and mixed herbs cook until browned.
- Pour in the Worcestershire sauce and chicken stock.
- Bring the pan to boil then turn down to simmer, leave for approx 15 minutes or until liquid has reduced by two thirds.
- Now you can either: allow to cool and store in fridge to complete next day, or continue with the next step straightaway.
- Cook pasta according to instructions on the packet.
- Put the mince on a high heat, add grated carrot, sliced beans and chopped tomatoes plus the oregano.
- Reduce the heat to gentle simmers for approx 15 mins or until the green beans have softened.
- Combine with drained pasta and serve with lots of freshly ground pepper.