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- 2 tbsp tomato puree
- 2 teaspoons mixed herbs
- ½ tsp garlic granules
- 60g grated (40g for the pasta and 5g per portion) parmigiano reggiano
Remove items you already have in your ingredients list above to see the difference.
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- tomato puree2 tbsp0.65
- parmigiano reggiano60g grated (40g for the pasta and 5g per portion)2.75
Total3.40
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Cook the pasta according to package instructions until al dente. Reserve 250ml of the pasta water and set aside.
In a large pan, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent.
Add the beef mince to the pan, cooking until browned. Stir in the tomato puree and chopped tomatoes, allowing the mixture to simmer for a few minutes.
Mix in the garlic and herb cream cheese, reserved pasta water, salt, pepper, Italian mixed herbs, garlic granules, and cayenne pepper. Stir until the sauce is creamy and well combined.
Add the cooked pasta to the sauce, tossing to coat evenly. Stir in 40g of the grated Parmigiano Reggiano.
Serve the pasta hot, garnished with the remaining Parmigiano Reggiano and freshly chopped basil.
