An emergency meal for you today. This is my ‘need-something-quick’ meal. Everyone likes it; it has protein, carb and vegetable.

I have all the ambient ingredients in the pantry and I always have some mince and peas in the freezer.

It tastes really nice too.

People ask for seconds.

Preheat oven to GM5/190C/375F.
Bring a saucepan of water and a liberal sprinkle of salt to the boil and add some penne pasta; cook for the minimum cooking time stated on the packet so that it is al dente.
A couple of minutes before the end of the cooking time, add a handful of frozen peas to the water.
Drain and keep to one side if you’re still waiting for the meat to finish cooking.

Meanwhile, in a frying pan, heat a tbsp of oil. Add a finely chopped onion and fry until softened and beginning to colour.. Add 2 cloves of crushed garlic and fry for a couple of minutes.

Add 400g beef mince and fry until browned.
Add 2 tbsp tomato paste, a crumbled Oxo cube and sprinkle of crushed chilli and stir in well, continue to cook for a couple of minutes.
Add 390g tin of chopped tomato; stir and cook for a good 5 – 10 mins. It’s not a terribly wet sauce. (I had only added about half of the chopped tomatoes when I took this pic)

Put the drained pasta and peas into an oven proof dish and pour the meat sauce on top. Stir and turn over well to combine.

Scatter a thick layer of grated cheddar over the top and bake for around 15 – 20 mins.

Serve! (leftovers freeze really well)

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Beef Pasta Bake

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1 onion, finely chopped
2 cloves garlic, crushed
400g beef mince
a shake of crushed, dried jalapeno or chillis
2 tbsp tomato paste
1 oxo cube, crumbled
400g chopped tomatoes, tin or packet/tetra pak arrangement
pasta – I use penne
handful of frozen peas
grated cheddar

Preheat oven to GM5.
Bring a saucepan of water and a liberal sprinkle of salt to the boil and add the pasta, cook for the minimum cooking time stated on the packet so that it is al dente.
A couple of minutes before the end of the cooking time, add the frozen peas to the water.
Drain and keep to one side if you’re still waiting for the meat to finish cooking.

Meanwhile, in a frying pan, heat a tbsp of oil.
Add the onion and fry until softened and beginning to colour.
Add the garlic and fry for a couple of minutes.
Add the beef mince and fry until browned.
Add the tomato paste, crumbled Oxo cube and sprinkle of crushed chilli and stir in well, continue to cook for a couple of minutes.
Add the chopped tomato, stir and cook for a good 5 – 10 mins. It’s not a terribly wet sauce.

Put the drained pasta and peas into an oven proof dish and pour the meat sauce on top. Stir and turn over well to combine.
Scatter a thick layer of grated cheddar over the top and bake for around 15 – 20 mins.

Serve! (leftovers can be frozen)