Prep time 5 mins Cook­ing time 20 mins Serves 4

Friday - - Recipe Cards -

2 tbsp oil 1 onion, chopped 400g beef mince 3 tbsp plain flour 250g raw el­bow mac­a­roni 1 tbsp chopped fresh oregano, plus ex­tra to serve 750ml beef stock 1 cup frozen peas 1 cup frozen sweet­corn Grated Parme­san cheese, to serve

1 Heat oil in a pan and sauté the onion un­til soft. 2 Add the mince and brown well, then add flour and stir for a minute.

2 Add the mac­a­roni, oregano and stock to the pan, cover and bring to the boil. Re­duce the heat and sim­mer for 7 min­utes, or un­til the mac­a­roni is al­most cooked.

3 Add the peas and sweet­corn and sim­mer for an­other 2-3 min­utes, un­til the mac­a­roni is al dente.

4 Serve topped with fresh oregano and Parme­san.

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