This 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.
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.
Simmered under glass for another hour, after which vegetable and beef stock were added to the pot.
The wheat-free pasta was cooked in boiling salted water in a large flat pan for ten minutes, and then allowed to rest for a further five. Then drained.
The dish was served on a plate dusted with oregano, and dressed with dried (or fresh) coriander.
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