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    Steak and Mushroom Penne

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    Steak and Mushroom Penne

    Ground steak makes a deliciously rich sauce that is perfect for coating pasta. This meat sauce could be the basis of other dishes, including lasagne and moussaka. Ground steak is also great for making burgers and koftas.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 15g pack dried porchini mushrooms
    • 2 tbsp olive oil
    • 1 onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 2 tsp dried oregano
    • 250g Aberdeen Angus Lean Ground Steak (from the meat service counter)
    • 400g can chopped tomatoes
    • 375g penne pasta
    • Salt and freshly ground black pepper
    • 2 tbsp fresh oregano, finely chopped


    1. Place the dried mushrooms in a bowl and cover with 200ml of boiling water. Leave to soak for at least 10 minutes.
    2. Heat the oil in a heavy-based saucepan and gently cook the onion for 5 minutes until softened. Add the garlic and oregano and cook for a few minutes.
    3. Add the ground steak to the onions and garlic and cook for 5-8 minutes until browned, then add the tomatoes.
    4. Drain the mushrooms, squeezing out the excess liquid and pour the reserved liquid into the saucepan. Chop the mushrooms roughly and add to the pan. Season well to taste and leave to simmer for 15-20 minutes until reduced and thickened.
    5. Cook the pasta according to the instructions on the pack. Stir the oregano into the sauce then toss together with the pasta.

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    To make a quick, spicy burger, mix 450g Waitrose Ground Steak with a finely chopped small onion and 1 tbsp of your favourite curry paste.

    Shape into burgers and fry or grill until thoroughly cooked, there is no pink meat and the juices run clear.


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