for 2 people

Sauce

	oil for frying
150 g	minced meat (beef)
¼ tsp	salt
a little	pepper
½ tbsp	white flour
1	onion, chopped
1	garlic clove, finely chopped
200 g	Romanesco broccoli, cut into small florets
1 tbsp	tomato puree
3 sprig	thyme
1 ½ dl	port
2 dl	meat bouillon
	salt and pepper to taste

Pasta

200 g	elbow macaroni
	salted water, boiling

How it's done

Sauce

Heat a dash of oil in a frying pan. Add the mince meat, brown for approx. 2 mins. Season the meat, dust with flour and remove from the pan. Reduce the heat, wipe the cooking fat from the pan, add a dash of oil to the same pan. Add the onion and garlic, sauté briefly. Add the romanesco, cook for approx. 3 mins. Add the tomato puree and thyme, cook briefly. Pour in the port and reduce almost completely. Pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan, cover and simmer over a low heat for approx. 15 mins., season.

Pasta

Cook the macaroni in boiling salted water until al dente, drain, serve with the meat sauce.

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