Ditalini (thimble) Beef Pasta


Ditaloni pasta is a 1cm short hollow tube. Most commonly used in minestrone and salads. It originates from Naples; the name translates to a thimble.

Serves 6, prep time 10 minutes, cooking time 30 minutes

200g Ditalini (short tube pasta)

2 tbs of olive oil
1 large onion chopped
500g minced beef
250ml of vegetable stock
1 tsp of garlic salt
3 tbsp of tomato puree
2 tbsp of tomato ketchup
1 can of chopped tomatoes
3 tsp of mixed dried herbs
1 tbsp of Worcester sauce
Few chopped chives to serve

Cool the pasta as per pack instructions, drain and leave to one side. Heat the oil in a large pan, add the onions and garlic salt stir until the onions soften. Add the onion, minced beef, stir until the meat starts to brown. Add the Worcester sauce; chopped tomatoes, vegetable stock, dried herbs, tomato puree and ketchup. Season and reduce the heat; simmer for 30 minutes, stirring occasionally. Add cooked pasta to the pan and mix thoroughly to coat all the pasta with the sauce. Serve topped with a few chives, serve with some fresh bread.

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