One-pot Mince and Mountain Pepper Leaf Penne
Hearty goodness comes in this one-pot wonder filled with mince meat and flavours of Italy. A warming, spicy and indulgent dish that’s definitely a crowd pleaser.
Prep time: 10 min
Cook time: 20 min
2 tbsp olive or coconut oil
1 brown onion, diced
1 large fennel bulb, fronds removed, roughly chopped
300g mince of choice, room temperature
1 cup tomato passata
1 tsp Mountain Pepper Leaf
2 tbsp taco mix (optional)
2 cups water
2 tomatoes, chopped
Basil, to serve
Parmesan, to serve
Heat the oil in a large saucepan over medium heat, add onion and cook until brown, add fennel and cook until lightly caramelised. Increase the heat to high, crumbling in the mince meat and cook for 2 minutes until it begins to brown slightly. Break up the lumps into small pieces with a wooden spoon. Add in the Mountain Pepper Leaf, taco mix and pour in the passata and water. Bring to a boil.
Add penne to the sauce and for approx 8 minutes or however long the pasta packet advises, before mixing in the tomatoes. Stir through and turn off the heat.
Serve warm topped with basil and parmesan.