Updated: Nov 1
Although the weather is heating up a little bit during this week of September, it hasn't deterred me from making some comfort foods.
This one has worked out really well because I have a teenager who is out and about most of the day and meals together are becoming few and far between; this is great to store in the fridge and heat up when needed. If you like and can tolerate cheese then at the end of cooking grate some cheese all over the top and blast it under the grill until melted.
Another great thing about this recipe is that it contains some hidden veg, in the form of mushrooms, peppers and carrots, honestly my most fussy family member did not even notice - so to me this recipe is a win win for the family. Give it a go and let me know what you think...
Recipe - serves 4
250g pack of lamb mince
1 red pepper, 1 carrot and a punnet of mushrooms (blitzed/pulsed in a food processor until finely chopped)
2 cloves of garlic, crushed
1 tbsp tomato puree
1 tbsp Italian herbs
1 tbsp red wine vinegar
1 gluten free organic beef stock cube
400ml carton of chopped tomatoes
250g gluten free pasta of choice
Parmesan or cheddar to top
Heat a pan and tip in the lamb mince and brown. There is no need to add oil
Bring a saucepan up to the boil ready for the pasta
Add the pulsed up carrot, red pepper mushroom and garlic to the lamb and keep on a medium - high heat. Keep stirring until all the fat has been absorbed
Add the red wine vinegar and stir for about 30 seconds, the add the herbs and stir, then add the tomato puree and stir
Add the tinned tomatoes and stock stir well and turn down the heat to a simmer, you may need to add a little water if it is too thick
Put the pasta in the pan of water and cook according to the instructions on the packet
When the pasta is done, tip it into the pan of lamb, turn off the heat and mix everything together
Serve with your favourite cheese and a side salad