makes 6 portions
1 tbsp sunflower oil
1 small red onion, finely chopped
1 small leek (white part only), finely chopped
50g grated carrot
20g chopped celery
half a small apple, grated
150g lean minced beef
1 small clove garlic, crushed
200ml passata
75ml beef stock
1 tsp tomato puree
65g baby pasta shapes
Heat the oil in a saucepan and saute the onion, leek, carrot, celery and apple for 10 mins. Sprinkle with a little water and cover with a lid. Brown the mince in a dry frying pan. Add the garlic and saute for about 30 seconds. Transfer the vegetables to a food processor, add the passata and blend. Pour the tomato and vegetable sauce over the meat, add the stock and tomato puree and then cook over a low heat for 20 minutes. Cook the pasta according to the pack instructions, drain and toss with the sauce.
Suitable for freezing
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