Meats Recipes - Ranchers' Rotelli

Ingredients

• 1 onion, sliced

• 1 green (bell) pepper, sliced

• 15 g/1/2 oz/1 tbsp butter

• 350 g/12 oz/3 cups minced (ground) beef

• 25 g/1 oz/1/4 cup plain (all-purpose) flour

• 250 ml/8fl oz/1 cup passata (sieved tomatoes)

• 150 ml/1/4 pt/2/3 cup beef stock

• Salt and freshly ground black pepper

• 50 g/2 oz/1 cup button mushrooms,

• sliced 225 g/8 oz/2 cups rotelli

• 100 g/4 oz Gruyere (Swiss) cheese, grated

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Method:

1. Fry (sauté) the onion and pepper in the butter for 3 minutes until soft and slightly golden.

2. Add the meat and cook, stirring, until all the grains are brown and separate. Stir in the flour and cook for 1 minute. Add the passata and stock.

3. Season well and bring to the boil, stirring. Reduce the heat and simmer for 10 minutes. Stir in the mushrooms and cook for a further 2 minutes.

4. Meanwhile, cook the rotelli according to the packet directions. Drain. Arrange the pasta around the edge of a large flameproof dish.

5. Spoon the meat mixture into the centre. Sprinkle the pasta liberally with the cheese and flash under a hot grill (broiler) until the cheese melts. Serve straight away.