Prep time: 5 mins Cooking time: 20 mins Serves 6
2 tbsp oil 1 onion, chopped 400g beef mince 3 tbsp flour 250g elbow macaroni 1 tbsp fresh oregano, chopped, plus extra to serve 750ml beef stock 1 cup frozen green peas 1 cup frozen corn kernels METHOD 1 Heat oil in a pan and sauté onion until soft. Add mince and brown well. Add flour and stir for a minute. 2 Add macaroni, oregano and stock to pan, cover and bring to a boil. Reduce heat and simmer for 7 minutes or until macaroni is almost cooked. 3 Add peas and corn. Simmer for another 2-3 minutes or until cooked and pasta is al dente. Serve topped with fresh oregano and Parmesan cheese.