•Time: 30 minutes
•225g lean beef, cut into strips
•200g pasta shapes
•1 garlic clove, crushed
•1 red pepper, sliced
•1 courgette, chopped
•100g mushrooms, sliced
•225g can of chopped tomatoes
•1 tbsp tomato ketchup
•dried mixed herbs
1. In a saucepan or wok, fry the meat and garlic for four to five minutes until browned. You should not need to use any oil.
2. Add the pepper, courgette and mushrooms and stir-fry for two minutes. Stir in chopped tomatoes, ketchup and herbs, and season to taste. Bring to the boil and simmer for five minutes.
3. Cook the pasta according to the instructions on the packet. Drain it and stir into the sauce.
•Raw meat often has surface bacteria. If cooking raw meat keep it away from all ready to eat foods (bread, fruit etc.) and thoroughly wash your hands, surfaces, utensils and chopping boards before and after preparing food and handling raw meat.
•Wash or peel raw vegetables before use, as this will help clean them and remove any harmful bacteria that might be on the outside
•Leftovers can be kept in the fridge (for up to two days) or frozen. If freezing food, freeze it immediately. Do not refreeze defrosted food.
•When reheating, always make sure that the dish is steaming hot all the way through before serving.
•Never reheat food more than once.
Recipe courtesy of NHS Choices: http://www.nhs.uk