PASTA WITH MINCE & VEG

Fideua, mince, courgettes, aubergines, carrots, onions, tomatoes, spices

This is a great way to use up surplus veg from the fridge. You could really use any type of veg you like – – and the quantities really depend on which dominating flavour you prefer. On that basis, this isn’t a recipe with quantities, but just a list of the ingredients I used.

Olive oil for frying

Onions (1-2), finely chopped
Courgettes (1-2), cut into smallish squares
Aubergines (1), cut into smallish squares
Carrots (3-4), thinly sliced

Minced beef (500-750g)

Salt
Good pinch of ground cummin
Good pinch of ground coriander
2 or 3 whole cardamon pods, just crushed a bit with your hand
Good pinch turmeric
1 cinnamon stick

1-2 cans tinned chopped tomatoes with their juice

Elbow pasta (according to number of servings)

Just fry the chopped onions and carrots in olive oil, then add the softer veg. Stir-fry for a while. Add the minced meat, salt and spices and stir-fry until the meat’s sealed all over. Add a tin or two of chopped tomatoes (adding a touch of water if you feel there isn’t enough liquid) and simmer gently until the liquid thickens and reduces somewhat.

Boil the pasta in salted water, drain and just mix the whole lot together.

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