|
Ground Beef
600g
Sweet red pepper
2
Olive oil
1 tablespoon
Onions, finely chopped
2
Fennel seeds
1 teaspoon
Garlic cloves
6
Salt
1/4 teaspoon
Freshly ground pepper
Canned tomatoes
400g
Red wine vinegar
6 tablespoons
Sugar
1 teaspoon
Courgettes, trimmed
350g
Penne
350g
Chicken stock
1/4 liter
Fresh basil,shredded
30g
Freshly grated Permesan 4 teaspoon
Method:
-
Cut the courgettes in half, lengthwise. Cut it again on the
diagonal into 1/4 inch pieces. Cut the garlic into thin slices. Chop
the tomato. Keep the tomato juice aside.
-
Grill the red pepper until their skins blister. Transfer to a
bowl and cover with plastic film to loosen the skins. When it is cool,
peel it over a bowl to catch any juice. Cut into thin strips and strain
the juice.
-
Heat the oil in a skillet over medium high heat. Add in beef, onions,
fennel seeds, garlic and seasoning. Stir until the beef is brownish.
Add in tomatoes and their juice, vinegar, and sugar. Reduce the heat
and simmer for 10 minutes.
-
Add in courgettes and sweet pepper and juice. Stir and cook for another
5 minutes.
-
At another boiler, cook the pasta in salted bowling water for about 6
minutes. Drain and put it in a pan. Pour in stock and bring to a
simmer. Cook for about 1 minutes. Add in beef mixture from step 4,
basil and black pepper. Stir and bring to simmer until most of the
liquid is absorbed.
-
Transfer it to serving bowl. Sprinkle on the parmesan and serve.
|