Beef & tomato pesto pasta

Here’s another one I threw together just tonight and it’s turned out quite nicely – even if I do say so myself!!!



500g beef mince

diced eggplant

grated carrot

1-2 cloves garlic, chopped

olive oil

sundried tomato pesto

tomato passata

fettucine pasta


In a large frypan, cook the eggplant, carrot, garlic and olive oil together until softened.  Add the mince and cook until browned.  Stir in a heaped tablespoon of the pesto and a good dollop of tomato passata.  While this is cooking, cook a couple of handfuls of pasta until al dente.  Drain, then toss through the mince mixture.  Serve with grated cheese.


I used only a small amount of pasta, but you could add more.  If you are using a long pasta (spaghetti or fettucine) I would break it in half before cooking as this makes it easier to stir through the mince.


This will freeze well too…


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