| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Food networ, Food2 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Onion; chopped |
| 1/2 |
|
Red pepper; chopped |
| 1 |
|
Clove garlic; crushed |
| 3 1/2 |
oz |
Lean minced beef |
| 1 |
|
220 gram can chopped tomatoes |
| 2 |
tb |
Tomato puree |
| 1/2 |
ts |
Chilli powder |
| 1 |
pn |
Paprika |
| 1 |
|
215 gram can kidney beans; drained and rinsed |
| 1 |
tb |
Fresh parsley; chopped |
| 2 3/4 |
oz |
Dried pasta shapes; cooked, drained and |
|
|
; refreshed |
| 1 |
oz |
Granary breadcrumbs |
| 1/2 |
oz |
Grated parmesan cheese |
INSTRUCTIONS
Place the onion, pepper, garlic and mince in a non-stick frying pan and fry
for 3-4 minutes until the mince is brown and the onions are beginning to
soften. Add the tomatoes, tomato puree, chilli powder and paprika to the
pan, bring to the boil, cover and simmer for 10-15 minutes. Stir in the
kidney beans, parsley and pasta, heat through then transfer to an ovenproof
dish. Mix together the breadcrumbs and parmesan. Sprinkle over the pasta.
Place the dish under a preheated grill for 1-2 minutes until golden.
Serve with vegetables or salad and extra bread.
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