2 tsp extra virgin olive oil
1 large carrot, finely chopped
1 stick celery, finely chopped
1 red capsicum, finely chopped
2 cloves garlic, crushed
400 g extra-lean beef mince
400 g can no-added-salt chopped tomatoes
125 ml (½ cup) salt-reduced chicken stock or gluten-free stock
2 Tbsp no-added-salt tomato paste
1 tsp dried mixed herbs
300 g dried macaroni or gluten-free pasta
8 x 50g eggs, lightly whisked
80 g bocconcini, torn into pieces
20 g parmesan, finely grated
75 g (3 cups) mixed salad leaves, to serve
2 Lebanese cucumbers, peeled into ribbons, to serve
- Heat oil in a large non-stick frying pan over a medium heat. Add carrot, celery, capsicum and garlic. Cook, stirring occasionally, for 2 minutes. Increase heat to high and add mince. Cook, stirring often, for 3 minutes or until mince browns.
- Add tomato, stock, tomato paste and herbs to pan. Cover and bring to the boil over a high heat. Reduce heat to medium and simmer, covered, for 10 minutes. Cook, uncovered, for a further 15 minutes or until mixture has thickened. Transfer to a large bowl and set aside for 1 hour, or until completely cooled.
- Meanwhile, preheat oven to 180°C (fan-forced). Spray a 22cm (base measurement) springform cake tin with cooking spray. Line base and sides with baking paper. Cook pasta in a medium saucepan of boiling water, following pack instructions or until al dente. Drain. Set aside to cool for 10 minutes.
- Stir pasta, eggs, bocconcini and parmesan into mince mixture. Spoon into prepared tin, pressing down slightly. Bake for 40-45 minutes or until firm and set. Set aside in pan to rest for 20 minutes before turning out onto a plate. Combine salad leaves with cucumber and serve with pie.