Ground Beef Tomato & Farfalle Casserole

Serves 4

Preparation and Cooking 1 hour

• 1 tbs olive oil
• 1 small onion, chopped
• 1 red bell pepper, de-seeded and chopped
• 2 garlic cloves, crushed
• 1lb (½Kg) fine ground beef
• 800 g juicy plum tomatoes
• ½ cup (60 g) pitted ripe black olives, chopped roughly
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 cup (250ml) brown stock
• Salt
• Freshly ground black pepper
• 2 cups (225g) farfalle pasta (or raw small macaroni)

1. Heat the oil in the pot over a medium heat. Add the onion, pepper and garlic, cook for 2-3 minutes, stirring.
2. Add the ground beef and fry until evenly browned. Drain off any excess fat or oil.
3. Stir in the tomatoes and their juice with the herbs, stock and seasonings. Cover and cook for 20-30 minutes.
4. Stir in the farfalle and olives and simmer uncovered for 10-15 minutes, or until the farfalle is ‘al dente’. Add a little more brown stock if necessary.
5. Bon Appétit!