Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up One pot creamy tomato beef pasta (recipe courtesy recipetineats.com)

Ingredients
 1 1/2 tbsp olive oil
 2 garlic cloves , finely minced
 1 onion , finely chopped
 500g/ 1 lb beef mince / ground beef
 2 tsp Italian herbs (Note 1)
 2 tbsp tomato paste
 400g/ 14 oz can crushed tomatoes (or tomato passata)
 1/2 tsp red pepper flakes (chilli flakes, optional)
 1 1/2 tsp cooking salt/kosher salt
 1/2 tsp black pepper
 4 cups (1 L) chicken stock/broth , low sodium (Note 2)
 350g/ 12oz fusilli, penne, elbow macaroni or other short pasta (Note 3)
 3/4 cups thickened / heavy cream

Serving:
 Parmesan cheese , finely grated
 Parsley , finely chopped, optional

Instructions
1. Sauté – Heat the oil on high heat in a large heavy-based pot. Cook garlic and
onion for 1 1/2 minutes.
2. Cook beef & seasonings – Add beef and cook, breaking it up as you go, until
you can no longer see red meat. Add the Italian herbs and cook for 30
seconds, then add tomato paste and cook for 1 minute to cook out the raw
flavour.
3. All in – Add crushed tomato, chicken stock, salt, pepper and red pepper
flakes, if using. Stir, then add the pasta.
4. Cook 15 min – Bring the liquid to a simmer, then cook for 15 minutes, stirring
every couple of minutes then more frequently towards the end (ensure pasta
doesn't stick to base) until the pasta is just about cooked.
5. Creamy – Add cream, then simmer for a further 1 to 2 minutes. It will still be
quite saucy – this is what you want! Pasta absorbs liquid quickly, so it will still
be nice and oozy when you start eating.
6. Serve – Remove from the stove. Give it a good stir then ladle into bowls. Serve
with parmesan and parsley.

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