If you're looking for something tasty to serve up for the family, then this tempting recipe from Pinch of Nom chefs, Kate and Kay Allinson, fits the bill perfectly
500g pack of 5 per cent fat minced beef2 x 400g tins chopped tomatoes600ml beef stock Small handful of fresh coriander, chopped Using low-calorie cooking spray, sprinkle over a large saucepan before placing over a medium heat. Add the onions and carrots and sauté for five minutes until softened.Add the mince to the pan and cook for a further five minutes. Stir with a wooden spoon to break up any lumps, until the mince changes colour from pink to brown.
Add tomato puree, Henderson’s Relish and stock together with the chopped tomatoes and peppers, and bring to the boil. Turn down the heat to medium-low before covering with a lid and simmer for 20 minutes, until the carrots are soft.Add the macaroni in to the mix, then stir well and replace the lid. Allow to cook for around 10 to 12 minutes, until the pasta is just cooked.Finally, stir in the beans and cheese, keeping a little cheese to the side, to garnish if preferred.
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