Ground Beef with Smoked Paprika and Wheat-free Fusilli

This dish was made with diced Piccolo tomatoes, diced white mushrooms, diced leek, diced red pepper, sweetcorn (from a small tin) paprika, half a 400g  tin of tomatoes, and ground beef (Scottish). Plus three red chillies, and a teaspoonful of smoked paprika.

The 5% fat ground beef was browned for twenty minutes in olive oil, and then the diced leek was added. Cooked for a further twenty minutes under glass, stirring occasionally. Then the other vegetables were added, plus the herbs oregano and coriander.

Simmered under glass for another hour, after which vegetable and beef stock were added to the pot.

The wheat-free pasta (Fusilli, commonly known as Rotini in the U.S.), was cooked in boiling salted water in a pan for ten minutes, and then allowed to rest for a further five, and then drained. I used Sainsbury's pasta, since it cooks very much like the durum wheat version, and doesn't fall apart.