Rag pasta bourguignon
fresh lasagne sheets
330 g, torn
400 g, sliced
1 clove(s), (2 tsp), crushed
lean beef stir-fry strips
1 tbs, (5 sprigs), plus extra to garnish
⅓ cup(s), (80ml), dry wine variety
1 cup(s), (250ml)
baby spinach leaves
5 cup(s), (100g)
20 g, (¼ cup), finely grated
- Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Add pasta and a pinch of salt and cook for 2 minutes or until just tender. Drain.
- Heat half the oil in a deep non-stick frying pan over high heat. Cook mushrooms and garlic, stirring occasionally, for 2 minutes or until lightly browned and tender. Transfer to a plate.
- Heat remaining oil in same pan over high heat. Place beef and flour in a medium bowl and toss to coat. Cook beef, stirring, for 3–4 minutes or until browned. Return mushrooms to pan with tomato paste and thyme sprigs and cook, stirring, for 1 minute. Stir in wine and stock and bring to the boil. Simmer for 1–2 minutes or until slightly reduced. Discard thyme.
- Stir in spinach and pasta. Season with salt and pepper. Serve sprinkled with cheese and extra thyme.