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A creamy, pesto-swirled beef pasta — Genovese's richer, indulgent cousin. Peas are stirred in for extra fibre and a bit of colour.
1.
Heat the olive oil in a large, deep pot over medium heat. Add the onion, carrot and celery, and cook, stirring occasionally, until softened.
2.
Turn the heat up slightly, add the beef mince, and break it up with a spoon. Cook until browned all over.
3.
Stir in the tomato paste and cook briefly until it darkens slightly.
4.
Pour in the wine, scraping up any browned bits from the bottom of the pot. Let it bubble and mostly evaporate.
5.
Stir in the peas, cream, pesto and oregano. Season with salt and pepper. Cover and simmer gently, stirring occasionally, until thickened.
6.
While the sauce simmers, cook the pasta in a separate pot of salted boiling water according to packet instructions, until al dente.
7.
Drain the pasta and toss it through the sauce. Serve topped with the parmesan and parsley.
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Storage information
Once cooled, this keeps in an airtight container in the fridge for up to 3 days. Freeze the sauce alone (not the pasta) for up to 2 months, then thaw in the fridge overnight and reheat gently over low heat, stirring often, adding a splash of milk to bring it back together if needed.
Tip
Lower carb: swap in a low-carb pasta, or serve over spiralised courgette or cauliflower rice. Lower fat: use non fat Greek yoghurt.
Cost-saving tips
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