Pasta and Mince Soup
2 tbsp olive oil
1 medium leek, sliced finely
1 red pepper, deseeded and chopped
1 large carrot, grated
300 g (10 oz) lean minced Scotch Beef
500 g carton creamed tomato passata
1.2 litres (2 pints) hot beef stock made with 1 cube
75 g (2.75 oz) dried pasta shapes
200 g can sweetcorn kernels, drained
1 tsp mixed dried herbs
Freshly ground black pepper to taste
- Heat the oil in a large saucepan and cook the fresh vegetables for 2-3 minutes until slightly softened. Add the minced beef, stirring to break up any lumps and cook until the meat becomes brown and crumbly.
- Pour in the creamed tomatoes, stock, pasta shapes, sweet corn and herbs. Cover and simmer for 10-12 minutes until the pasta is cooked.
- Adjust the seasoning, to taste and ladle into bowls.
This is a great recipe for adapting to introduce young children’s taste buds to spicy flavours. Replace the herbs with some mild curry paste or chilli powder, added with the meat.
No need to add extra salt as the stock cube will add enough.
All the favourite ingredients for children in one simple serving! Use the scariest pasta shapes you can find as monsters lurking amongst the lean but beefy boulders! Enjoy with crusty bread.