Name: Creamy Tuscan Pasta
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 1/2 Tbsp (30ml) - Extra Virgin Olive Oil or Sun Dried Tomato Oil; 500g (1.1lbs) - Beef Mince (10% Fat); 1 - Brown (Yellow) Onion, Diced; 4 - Garlic Cloves; 70g (2.4oz) - Sun Dried Tomatoes, Stripped or Chopped; 2 1/2 Tbsp - Concentrated Tomato Paste; 2 1/2 tsp - Dried Italian Herbs; 1 1/2 tsp (4g) - Sweet Paprika; 250ml (1 Cup) - Chicken Stock; 3/4 Cup - Thickened Cream (Heavy Cream); 350g (12.3oz) - Penne or Pasta of Choice; 180g (6.3oz) - Baby Spinach; Salt & Pepper to Taste; Basil to Serve; Parmesan Cheese to Serve

Method

Bring a pot of salted water to a boil and cook the pasta 1 minute less than the instructions. Drain and reserve 1 cup of pasta water.
Place a large pan or pot over medium-high heat. Add olive oil and beef. Let the meat sear for 2 minutes before breaking it up, then cook for 4 more minutes or until browned. Season to taste.
Add diced onion and cook for 3 minutes, mixing well. Add garlic, sun-dried tomatoes, tomato paste, Italian herbs, and paprika. Mix well and cook for 2 minutes.
Deglaze the pan with chicken stock and cook for 3-4 minutes or until reduced by half. Add the cream, bring to a boil, then reduce heat to low and simmer for 5 minutes.
Add baby spinach and drained pasta, mixing well. Cook for 2 minutes or until spinach has wilted and pasta is coated in sauce. Season to taste, then remove from heat.
Serve in bowls, garnished with basil, Parmesan cheese, and cracked black pepper.

Helpful tips

Cook the pasta one minute less than the packet instructions.
Reserve pasta water before draining in case the sauce needs loosening.
Add the spinach and pasta near the end so the spinach stays fresh and the pasta does not overcook.