|1||onion — chopped|
|400 g||beef mince|
|250 g||pasta — elbow macaroni, uncooked|
|15 ml||fresh oregano — chopped|
|750 ml||stock — beef|
|500 ml||mixed vegetables — frozen peas and sweetcorn|
|parmesan cheese — grated, to serve|
Heat the oil in a saucepan and sauté the chopped onion until soft. Add the mince and brown well. Add the flour and stir for 1 minute.
Add the macaroni, origanum and stock to the saucepan, cover and bring to the boil. Reduce the heat and simmer for seven minutes, or until the macaroni is almost cooked.
Add the peas and corn and simmer for another two to three minutes, until cooked, and the pasta is al dente. Serve topped with fresh origanum and Parmesan cheese.
Text and image: Ideas magazine
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