Honestly, how is it Friday again already?
This week has passed in a blur of sleepless nights and wine, so I made some good old-fashioned comfort food for tea last night that I thought you might enjoy en lieu of cupcakes (which will return, don’t worry).
So without further ado, I present to you…
500g Turkey mince
About half a marrow (600g-ish)
300g tin of chopped tomatoes
1 red bell pepper
300g uncooked fusilli pasta
One vegetable stock cube
3 cloves of garlic
Herbes de Provence
Salt and pepper
And an oven preheated to 200C
- Your first step is to chop up the marrow into 1 inch chunks, and throw it into a casserole dish (try and find one with a lid).
- Follow that up with chopped carrots and bell pepper, before seasoning with the herbs and salt/pepper. Crumble a vegetable stock cube over the top.
- Now turn your attention to the meat. Heat a tablespoon of good-quality olive oil in a large frying pan, and brown the mince well. You’re basically sealing the meat so that it can go in the casserole dish with the veg. About halfway through the browning, add chopped garlic (I said three cloves because I love love love the stuff, but it’s up to you how much you add).
- Once the meat is browned, tip it on top of the veg, and return the pan to the heat. At this point, add the tomatoes to the pan and give it all a good stir to get the good stuff off the bottom. Tip into the casserole dish.
- Boil the kettle, and fill up the empty tomato can to get as much of the juice as possible. Tip this into the casserole dish, put the lid on, and bung it into the oven. Cooking should take around an hour, but obviously all ovens are different. Basically it is done when the carrots are soft!
- With 10-15 minutes to go, cook the pasta.
- Serve the stew hot over the fresh pasta and enjoy!
Hope everyone’s ok out there!