ROAST VEG BEEF PASTA

PREP 20 MINS

COOK TIME 3 HOURS

INGREDIENTS 

• 2 small–medium eggplants
• 1 bunch celery (about 6 stalks)
• 1 large zucchini or 2 medium
• 2 carrots
• 1 large brown onion
• 4 garlic cloves
• 1–2 tbsp garlic-infused olive oil
• 2 tbsp mixed herbs
• Salt and pepper, to taste
• 500 g extra-lean beef mince
• 2 tbsp tomato paste
• 2 × tinned tomatoes (refill both empty tins with water and add to the mix)
• 2 tbsp San Elk beef stock
• 400 g pasta
• Parmesan, to serve

INSTRUCTIONS

1. Preheat the oven to 180°C.
2. Roughly dice all vegetables and spread them over a large baking tray. Season with olive oil, salt, pepper, and mixed herbs, then roast for around 40 minutes, until soft and caramelised.
3. Once the veggies are mostly cooked, leave them in the oven to stay warm while you prepare the rest.
4. Heat a large pot over medium heat and brown the beef mince.
5. Add the roasted veggies, tomato paste, tinned tomatoes, water, and beef stock. Stir to combine, then reduce to a low simmer.
6. Cook pasta according to packet instructions. Once cooked, add it to the sauce and stir through.
7. Let everything simmer for as long as you like (I left mine on for about 2 hours while I was busy 😅). The longer it simmers, the deeper the flavour — just make sure to stir occasionally so it doesn’t stick to the bottom.

Serve with plenty of parmesan and an extra crack of salt and pepper. Enjoy xx 💛