Beef in Cherry Tomato Sauce

Beef in Cherry Tomato Sauce

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 1, 2017.
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wtih courgettes, Parmesan and avocado

Ingredients

BEEF IN CHERRY TOMATO SAUCE

  • 1 teaspoon oil, for cooking (or use spray oil)
  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 200g orange kumara, scrubbed and grated
  • ¼ block Parmesan cheese
  • 550g lean ground beef
  • 3 cloves garlic, finely chopped or minced
  • 2 teaspoons dried herb mix
  • 70g tomato paste
  • 1 can cherry tomatoes
  • 1 cup chicken or beef stock
  • 1 teaspoon salt
  • 1/3 bag baby spinach leaves
  • 1 tablespoon balsamic vinegar

TO SERVE

  • ¼ block Parmesan cheese
  • 3 courgettes
  • ½ avocado
  • 2-3 tablespoons picked basil leaves

Steps

  1. Heat oil in a large fry-pan on medium-high heat. Cook onion, carrot, kumara and a pinch of salt for 3-4 minutes, stirring regularly, until starting to soften. If veggies stick, add a splash of water. Finely grate both measures of cheese. Set aside separately.
  2. Add beef, garlic and dried herb mix to pan with veggies and cook for 3-4 minutes, breaking beef up with a wooden spoon as it cooks, until nearly cooked through.
  3. Add tomato paste, tomatoes, stock and salt. Stir, bring to a simmer then reduce heat to medium and simmer for 5-7 minutes, until sauce is reduced slightly. Stir occasionally.
  4. While beef is cooking, use a vegetable peeler to peel courgettes into long, thin ribbons and thinly slice core (alternatively, use a spiralizer to create zoodles). Dice avocado flesh 1cm. Set all aside, to serve.
  5. Remove beef from heat and add spinach, balsamic vinegar and first measure of cheese. Stir to melt cheese. Season to taste with salt and pepper.
  6. divide courgette ribbons between bowls and top with beef in cherry tomato sauce. Garnish with Parmesan, avocado and basil.

Nutritional Information

Energy 1727 kj
413 kcal
Protein 39.9g
Carbohydrate 20.5g
Fat 17.9g