Ingredients
-
350g dried rigatoni pasta
-
2 teaspoons olive oil
-
1 brown onion, finely chopped
-
2 garlic cloves, finely chopped
-
300g lean beef mince
-
2 tablespoons tomato paste
-
125ml (1/2 cup) white wine
-
375ml (1 1/2 cups) passata (tomato pasta sauce)
-
1 tablespoon chopped fresh oregano leaves
-
75g baby spinach leaves
-
100g (1/2 cup) low-fat feta, crumbled
Method
-
1Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
-
2Meanwhile, heat the oil in a frying pan over medium-high heat. Cook the onion for 5 minutes. Add the garlic and cook for 30 seconds. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes.
-
3Stir in the tomato paste. Add the wine and cook for 2-3 minutes. Stir in the passata and oregano. Reduce heat to low. Simmer, stirring occasionally, for 7 minutes or until the mixture thickens. Add the spinach. Cook, stirring, for 1-2 minutes or until wilted. Stir in the pasta. Divide among serving bowls and sprinkle with the feta.
Source: taste.com.au
Discussion about this post