1 tbsp olive oil
1 celery stick, finely diced
1 large carrot, finely diced
600g pack minced beef steak
3 tbsp tomato purée
1 tbsp garlic infused oil
2 tsp fresh thyme leaves
150ml red wine (or use extra beef stock)
500ml beef stock
500g gluten free pappardelle pasta
grated parmesan, to serve
Serves - 4
Heat the oil in a large pan and add the celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
Add the tomato purée, garlic infused oil and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol.
Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
Meanwhile, cook the gluten free pasta. Spoon some sauce onto each portion of gluten free pasta, or stir through and top with Parmesan to serve.
Recipe adapted from: Good Food