Recipe Credit By Farzana Kumandan @sprinklesandspicect

INGREDIENTS:

• 3 tablespoons butter
• 1 onion finely chopped
• 3 finger size celery sticks finely chopped
• 2 finely grated carrots
• 1 heaped tablespoon garlic
• 500g lean beef mince
• 1 x 50g tomato paste
• 2 tablespoons tomato sauce
• 2 tablespoons chutney
• 1 heaped tablespoon Sprinkles and Spice Pepper Roast or Black and White pepper
• 1 heaped tablespoon Sprinkles and Spice Orange Pepper
• ¾ teaspoon smoked paprika
• 1 punnet sliced brown mushrooms
• 5 sheets lasange sheets broken
• 1 cup fusilli (screws)
• 2 blocks chicken stock
• 1 litre boiling water
• Salt, pepper and chilli to taste

• To serve
  Sour cream and freshly chopped basil leaves

METHOD:

1.To a deep pot, add the butter and once it melted, add the onion, celery and carrot.

2.Braise until it starts to get some colour.

3.Add in the garlic, mince, tomato paste and sauce, chutney and spices and cook until fragrant and the mince starts to change colour.

4.Add in the mushrooms, chicken stock, lasagna and fusilli. Bring to a boil and simmer on a medium heat for 12 minutes, stirring often ensuring the pasta does not stick together.

5.Serve with a spoon of sour cream and garnish with fresh basil.

Enjoy