Ingredients:
1 tbsp or 10 g olive oil
400 g minced meat
1 large or 150 g onion, finely chopped
3 cloves or 15 g fresh garlic, finely minced
1 tbsp or 15 g tomato paste
2 tsp or 4 g dried oregano
2 bay leaves
2 cups or 500 ml water
2 cubes chicken stock
1 can or 400 g crushed tomatoes with juice
2 cans or 800g cooked red kidney beans, drained and rinsed
300 g elbow macaroni
1 tsp or 2 g red chili flakes
3 tbsp or 15 g parmesan cheese, freshly grated
Directions:
1. In a medium pot, heat olive oil, fry meat until cooked, add onions and saute until tender.
2. Add garlic, tomato paste, oregano and bay leaves and saute for another 1 minute.
3. Add water, chicken stock, crushed tomatoes and 1 can of red beans and simmer covered for 20 minutes. Remove and discard bay leaves.
4. Meanwhile, cook pasta in boiling water until al dente, drain, then toss with sauce.
5. Add red chili flakes and remaining 1 can of beans , stir and cook on low heat until pasta is soft.
6. Serve on a large platter and garnish with parmesan cheese.
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