500g (1 lb) minced (ground) beef
1 onion, chopped
2 tsp oregano
1x 400g (14 oz) can butter beans, mashed
1x 400g/14oz can diced tomatoes
1 cup tomato sauce
2 carrots, chopped
2 stalks celery, diced
2 tsp organic soy sauce
6 cups water
500g (1 lb) pasta spirals
2 cups frozen peas or 4 cups frozen green beans
Brown mince and chopped onion, breaking up the meat as it cooks, until no longer pink. Stir in oregano, carrot, celery, tomatoes, butter beans and sauces. Add the water, and bring mixture to the boil. When boiling, add pasta and stir gently to submerge. Cover and simmer for 15 mins until pasta is just tender. Stir in frozen veges and cook a further 5-10 mins.
Watch closely near the end of the cooking time, to ensure it does not get too dry and burn or stick - if necessary add more water. Or if it is too wet, leave the lid off for a while.
- Originally when I made this, I would use twice as much beef, and leave out the butter beans and canned tomatoes, adding an extra cup of water.
- The original recipe I adapted this from used instant stock instead of soy sauce, no tomatoes or beans, and when the pasta was cooked, two extra cups of water were added, mixed with two packets of instant soup mix - mushroom or tomato. I don't use these because of the MSG and additives.