- 1 packet Penne
- 1 carrot – chopped 1 stick of celery – Chopped
- 1 capsicum – chopped
- 400 g minced beef
- 1/2 tsp fennel seeds
- 1 tsp dried oregano
- 1 tsp paprika
- 6 cloves of garlic
- 3 tbsp balsamic vinegar
- 1 can of chopped tomatoes (400 g)
- A few sprigs of basil
- A few sprigs of spring onion
- Freshly cracked black pepper
- Parmesan
- Cook penne according to the instructions on packet. Remember to season the water with salt. Keep aside 1 cup of the pasta water.
- In a fry pan, saute garlic in a couple tablespoon of oil. Add chopped vegetables and saute for 2-3 minutes.
- Add minced beef and paprika. Cook for 5 minutes. Stir in the balsamic vinegar and canned tomatoes. Season with salt.
- Add fennel seeds, oregano and black pepper. Cook till almost dry.
- Mix in Pasta. Check for seasoning. Do add more salt if required.
- Take off heat. Plate the pasta and top with a generous amount of Parmesan and scatter over a few basil leaves and spring onion.
Nutrition
- Serving Size: 6
- Calories: 353
- Sugar: 3g
- Sodium: 689mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 83mg
