Prep time 5 mins Cooking time 20 mins Serves 4
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.