That is what I call it if you take a Chicken Risotto recipe and replace the chicken with mince and the rice with pasta, etc etc. One thing that is important in my cooking is that I like to use what is already in the house, so if I cooked this next week it may have totally different vegetables in but still the same idea: To create great tasting meals with what is already in the kitchen.
I borrowed Campion & Curtis in the Kitchen (Essential Recipes for the Modern Australian Home) from the library the other day, I came across a basic chicken risotto recipe and thought mmm I like the sound of that, so that is what I planned to cook for dinner tonight but we had no chicken or risotto rice so I improvised … a lot.
Beef Mince Pasotto
1 carrot
1 onion
1/2 capsicum
600gish mince
1/2 pack pasta
1L beef stock
Tin of tomatoes
Mushrooms
Butter
Mixed herbs
GarlicBread to serve
Dice the carrot, onion and capsicum. Melt the butter in a large pot and add vegetables, cook for a couple of minutes, add the mince, taking time to break it up into nice small bits. Add the pasta and gradually add the beef stock. Bring to a gentle boil, leave covered for a while till pasta is partially cooked, remove lid, add tin of tomatoes and herbs, and bring to a full boil to reduce the liquid a bit. Add the mushrooms and leave to boil moderately till the pasta is cooked.
Serve with freshly made bread 🙂
It is sort of a cross between savoury mince and spaghetti bolognese. Doesn’t look like anything special but it tastes quite nice.
