This is one of my dead-set favs!

This is on my weekly menu at the moment, and i’m 100% certain you will LOVE it!

Time: 30 mins
Serves: 4
Per serve: 36g Protein, 14g fat (5.5 saturated), 77g carb, 6.5 fibre, 600 cals

Ingredients:
350g rigatoni pasta
2 tsp olive oil
1 brown onion, finely chopped
2 cloves garlic, finely chopped
300g lean beef mince
2 tbsp tomato paste
125 ml white wine (or red if you prefer a fuller flavour)
375ml passata (homemade or bought)
Pinch of oregano fresh leaves, chopped
75g baby spinach leaves
100g feta, crumbled

1. Heat oil in frypan over med-high heat. Cook onion 5 mins. Add garlic, cook 30 secs. Add mince, cook until browned (approx 5 mins.)

2. Stir in tomato paste. Add wine, and let it reduce (approx 2-3 mins). Stir in passata and oregano. Reduce heat. Simmer for about 7 mins.

3. Meanwhile, cook pasta in a large pot of salted water until al dente. Drain.

4. Add spinach to sauce until wilted. Stir in pasta then serve up with crubled feta sprinkled on top.

You can replace the beef mince with lamb for a different taste, or with lentils to go vegie. You can add some pine nuts and tomato if you have them spare too!

Enjoy!

Share on Facebook