Beef and Thyme Penne

Nutrition per serve

Ingredients

• 1pcs carrot
• 1bunch thyme
• 2clov garlic
• 25g parmesan
• 1pcs chicken-style stock cubes
• 300g lean beef mince
• 400g diced tomatoes
• 200g penne pasta
• 1bunch parsley
• 1pcs lemon
• 50g rocket leaves
• 180ml (¾ cup) boiling water
• 15ml olive oil
• 3ml sugar
• 23ml extra virgin olive oil
• 3ml dijon mustard
• 1ml honey

Method

1. Step 1 — Prep ingredients
   Coarsely grate the carrot. Finely chop the thyme leaves, discarding the tough stems. Finely chop the garlic, then using the flat side of the knife, mash to a paste (adding a little salt to the garlic on the chopping board helps). Finely grate the parmesan. Crumble 1 stock cube* into a heatproof jug, add 180ml (¾ cup) boiling water and stir to dissolve.
2. Step 2 — Start sauce
   Bring a medium saucepan of salted water to the boil for the pasta. Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Add the carrot, thyme and two-thirds of the garlic and cook, stirring occasionally, for 3-4 mins until softened.
3. Step 3 — Simmer sauce
   Add the beef mince to the carrot mixture and cook, breaking up the lumps with a spoon, for 3-4 mins until browned. Stir in the tomatoes, stock and ½ tsp sugar and season with salt and pepper, then bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 10-12 mins until slightly thickened.
4. Step 4 — Cook pasta and sauce
   Meanwhile, cook the pasta in the pan of boiling water for 10 mins or until al dente. Reserve 80ml (⅓ cup) cooking water, then drain the pasta. Add the pasta, reserved cooking water and half the parmesan to the sauce and stir well to combine. Taste, then season with salt and pepper. Remove from the heat.
5. Step 5 — Make gremolata drizzle
   While the pasta is cooking, finely chop the parsley leaves, discarding the stems. Finely grate the zest of half the lemon*, then juice the half. Combine the parsley, lemon zest, remaining garlic and 1 tbs extra virgin olive oil in a bowl and season with salt and pepper.
6. Step 6 — Dress rocket and serve
   Combine 1 tsp lemon juice*, 2 tsp extra virgin olive oil, ½ tsp dijon mustard and ¼ tsp honey in a large bowl and season with salt and pepper. Add the rocket to the dressing and gently toss to coat. Divide the pasta among bowls. Drizzle with the gremolata and scatter with the remaining parmesan. Serve with the dressed rocket.

Allergens

Sulphites, Milk, Gluten, Wheat