Ingredients:
2 Tbsp extra virgin olive oil
1 pack Harvey Beef Gourmet Selection Rosemary and Garlic Burgers
1 brown onion, diced
2 garlic cloves, minced
1 large carrot, grated
2 tsp mixed Italian herbs
700g jar tomato passata
700ml boiling water
2 sprigs of rosemary, picked and finely chopped
500g rigatoni
120g pack spinach, roughly chopped
1 cup grated mozzarella
½ cup grated parmesan
Salt and pepper to taste To Serve:
Green Salad
To Prepare
Preheat oven 180 °C
1. Heat a little olive oil in a large oven proof pot over medium high heat.
2. Break the burgers into six pieces each directly into your hot pan and caramelise on each side, approximately 5 minutes, then remove to a plate.
3. To the same pan, add the onion and cook until translucent.
4. Add in the garlic, carrot, mixed Italian herbs and fresh rosemary and cook, stirring, for another minute.
5. Slowly add the tomato passata and a pinch of salt and pepper.
6. Fill the passata jar with water and add to the pot along with rigatoni and spinach. Increase the heat to medium-high and bring the mixture to simmer.
7. Remove from heat.
8. Scatter the top with grated cheese and cover with a lid or tightly with baking paper and then foil.
9. Transfer to the oven, bake for 30 minutes or until pasta is al dente.
10. Turn oven to grill, remove cover and grill cheese until golden and crispy. (2-3 mins)
To Serve: Serve with a mixed green salad and additional parmesan.
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