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
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.