- Serves 4
BEEF CAPONATA PASTA
- Heat half the oil in a large saucepan over medium-high heat. Add beef mince, cook stirring until browned. Remove to a bowl. Add remaining oil. Add onion and garlic, cook, stirring until soft. Add tomato paste, cook, stirring 1 minute.
- Return the mince, add tomatoes, pumpkin, zucchini and eggplant. Bring to simmer. Reduce heat to medium, cover and cook 15 minutes until vegetables are tender. Stir through olives and season.
- Meanwhile cook pasta following packet directions. Drain pasta and return to the pan. Add beef sauce to the pasta, stir to combine. Spoon into serving bowls, top with basil and parmesan. Serve.
The sauce will freeze well. Once cool put into an airtight container so it almost fills the container. Press a piece of wrap onto the surface to prevent freezer burn. Cover with lid and freeze up to 3 months.