Greek-style pasta recipe

10 ratings Rate
  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 820 calories / serving
  • Freezable
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greek pasta hero

Heat the olive oil in a large pan over a medium heat and cook the onion and garlic, stirring, for a few minutes until just starting to soften. Add the mince, breaking it up into small pieces as you stir and cook for 5 minutes, or until browned all over.

Stir the cinnamon, tomato purée and sugar in and cook for a minute before adding the chopped tomatoes. Fill the empty tomato can to half full with water and add to the mince. Stir thoroughly, bring to the boil then turn down and simmer with the lid on for 20 minutes, then stir in the oregano.

Cook the pasta as directed on the packet and drain. Remove about ¼ of the mince mixture from the pan and set aside to freeze. Stir the drained pasta into the remaining mince. Divide into bowls and sprinkle over crumbled feta to serve.

Freezing and defrosting guidelines

Sauce is freezable. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 795g beef steak mince
  • 1tbsp cinnamon
  • 1tbsp tomato puree
  • 1tsp sugar
  • 1tbsp oregano
  • 400g tin chopped tomatoes
  • 350g penne
  • 100g feta cheese, crumbled
  • Energy 3430kj 820kcal 41%
  • Fat 42g 61%
  • Saturates 18g 88%
  • Sugars 8g 9%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 54.3g Protein 54.4g Fibre 2.8g


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