This is one of my go to comfort foods, its warm, tasty and filling, great for this season. Sometimes I change it about and play with the recipe but anyway I cook it, it’s delicious.

Makes for 2

400g Aberdeen Angus Scotch Mince

75g wholemeal pasta (I use spirals…but you can use any you choose)

1 red onion – finely chopped

1 tin (400g) tomatoes – use plum as there is more flavour

1 tin red kidney beans OR you can also use baked beans (drained)

1 tsp dried garlic

100ml beef stock

1 tbsp dried mixed herbs

Salt & pepper to season

Splash of tabasco sauce to taste (optional)

Fresh coriander to garnish (optional)

Grated cheese to garnish (optional)

1. Gently heat up 1 tbsp oil in a deep pan and fry the mince until browned, add in the garlic, salt & pepper
2. Add in the onion until browned
3. Pour in the tomatoes, beans, stock and pasta and mix thoroughly, bring to the boil
4. Sprinkle the mixed herbs and mix, reduce to a simmer, then cover and cook for approx 20 minutes.
5. Remove lid, turn up heat slightly and cook until the sauce becomes thick, about 10-15 minutes.
6. If you don’t have non stick pans, stir every 5 minutes or it will burn to the bottom.
7. Serve with a sprinkle of coriander, a dash of tabasco sauce, handful of grated cheese or simply a slice of crusty bread…..it is entirely your choice.

Oh Yummy…..yummy!

And 1 pot to wash up………my kinda cooking!