Mince and Macaroni

Mince and Macaroni

15g mixed dried mushrooms
150ml boiling water
1 Tbsp olive oil
500g minced beef or lamb
1 onion, chopped
2 garlic cloves, chopped
400g can chopped tomatoes
450ml chicken stock
2 Tbsp tomato puree
1/4 tsp grated nutmeg
small bunch of rosemary
250g macaroni
3 Tbsp pine nuts, toasted
salt and pepper

1. Put the mushrooms in a bowl; pour over boiling water and leave to soak for 20mins.
2. Meanwhile heat the oil in a frying pan. Add the minced meat and onion, fry stirring for 5 minutes or until lightly browned. Add the garlic then stir in the canned tomatoes, stock, puree and nutmeg. Tear the leaves off 3 rosemary sprigs and add to the mince with the reconstituted mushrooms and their soaking liquid. Season well.
3. Transfer to crockpot, cover and cook on low for 8-9 hours. When ready to serve, cook the macaroni in a saucepan of boiling water until tender. Drain and mix into the cooked mince.

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