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One-pan dinner

• 400g lean minced beef
• 1 large onion, chopped
• 2 cloves of garlic, finely chopped
• 3 sticks celery, sliced
• 3 medium carrots, halved and sliced
• 1 425g can concentrated tomato soup
• 1 1/2 cups hot water
• 1/2 teaspoon each dried oregano and basil
• 200g short pasta (rigatoni, large shells, macaroni etc)
• 2 cups quick-cooking vegetables (frozen peas, small broccoli florets, mushrooms etc)
• Black pepper to taste

Heat a very large pan, electric fry pan or large heavy-bottomed pot. Add the minced beef in several chunks, and heat, stirring frequently to break it up. Add the chopped onion and garlic and keep stirring, over high heat, until the onion is transparent.

Add the sliced celery and carrots, then the soup, hot water, oregano and basil. Mix together and allow the mixture to return to the boil.

Add the pasta and mix to combine. Reduce the heat to a gentle simmer and cover with a lid. Cook for about 20 minutes, stirring every 5 minutes or so, or until the pasta is fairly tender. (If you think the mixture is too dry add another 1/2 cup of water). Stir in the green peas, broccoli and mushrooms and cook for another 5 minutes, or until these are just tender.

Serve topped with some chopped fresh parsley and a little grated Parmesan, if you like.

Serves 4

Nutritional Information: per serve
KJ 1674 Cals 398 Fat (g) 10 Carbohydrate (g) 45

From The New Zealand Diabetes Cookbook by Simon & Alison Holst

Updated recipe section funded by the Diabetes Foundation.