Beef and mediterrenean vegetable rigatoni

Ingredients

• Pasta Rigatoni

  Compliments

  50g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.006g

• Eggplant

  Raw

  1 cup, cubes or 82g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Beef stock

  Soup, home-prepared

  200g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Beef, grass-fed

  Ground, raw

  300g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Cook the pasta in a saucepan of lightly salted boiling water following packet directs or until al dente.
3. Meanwhile, lightly spray a large, non-stick frying pan with olive oil spray and heat over medium heat. Add the onion and garlic and cook, stirring, for 2-3 minutes. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 6-8 minutes or until beef has browned. Season with a pinch of salt and pepper.
4. Add the eggplant, capsicum, zucchini, tomato, tomato paste and stock and cook for a further 12-14 minutes, stirring occasionally. Add a little water if the mixture is too dry.
5. Add the pasta, sugar and basil leaves to the sauce and stir for 3 minutes or until pasta is warmed through.
6. Divide the pasta between serving bowls and top with extra basil leaves to serve.