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Serves: 4
Cook Using: HobMethod
- Heat the olive oil in a frying pan and add thinly sliced beef and crushed garlic.
- Stir well and let this cook for 3 minutes.
- Pop in finely sliced onions with the beef and garlic and cook for a further two minutes until the onions have softened.
- Then add in the diced pepper, mushrooms and sundried tomatoes. Cook for 2-3 minutes.
- Cook the pasta in boiling water and drain once ready.
- Now add the passata and pesto into the mix and stir well before adding the drained pasta, cherry tomatoes and crème fraiche.
- Give this a good stir before tearing the basil leaves into the sauce.
- Cook for a further minute and serve with crusty bread and vegetables.
Ingredients
- 450 g Northern Ireland Farm Quality Assured rump or sirloin steak
- 2 Cloves garlic
- 1 Small onion
- 1 Orange pepper
- 100 g Mushrooms
- 50 g Sundried tomatoes
- 1 tsp Olive oil
- 150 g Fresh egg tagliatelle
- 500 ml Passata
- 2 tsp Green pesto
- 2 tbsp of half fat crème fraiche
- 5-5 Basil leaves
