|200 g||sun-dried tomatoes|
|2||leeks — chopped|
|2 cloves||garlic — cloves, finely chopped|
|1||carrots — grated|
|1||celery stalks — chopped|
|300 g||beef mince|
|500 g||pasta — tagliatelle|
|parmesan cheese — to serve|
Reconstitute the sundried tomatoes by standing them in a jug with 250ml boiling water for 15 minutes. Heat the oil and fry the leeks, garlic, carrots and celery until glossy. Add the mince to brown, breaking the meat up with a spoon or spatula.
Using a stick blender, puree the tomatoes and then add to the mince mixture. Add the thyme and simmer slowly for 20 minutes. Cook the pasta as per the package instructions until al dente, mix it through the sauce and serve with Parmesan cheese.
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