A very simple yet delicious and hearty supper, leaner than beef with a richer taste. To make it super healthy switch the pappardelle for courgetti.
Method
1. Heat
the olive oil in a saucepan, add the onions and garlic and cook for 10 minutes until starting to brown.
2. Add
the mince and break up with a wooden spoon. Cook over a high heat for a few minutes, stirring well, until all the moisture has evaporated and the meat is browned.
3. Then
add the red wine or port and simmer until it has reduced by about a third
4. Put in
the oregano, tomato purée, beef stock cube, stock, tomatoes and their juice and simmer gently for 35-40 minutes.
5. Stir
in the cornflour mixture and cook until slightly thickened, then season to taste
6. Spoon
over the warm pappardelle to serve. For an extra kick sprinkle chili flakes on top.