Dinner recipe
Beef and bean pasta with sweetcorn, peppers and melted cheddar, finished with crisp lettuce and lime.
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Ingredients
30cm 5l deep saute pan with lid, 5l pasta saucepan and colander, scales, measuring jug, grater, knife, board and clean probe thermometer
Method
For more than four servings, repeat batches of no more than four. Divide displayed ingredients and method totals between batches; keep 250g maximum meat batches, pan sizes and per-batch times fixed. Allow extra elapsed time. Finely dice the onion. Dice pepper into 1cm pieces. Drain and rinse beans, drain corn, grate cheddar and shred lettuce. Measure 30ml lime juice. Keep lettuce covered in the fridge until serving.
Measure 7.5ml olive oil for the meat and divide between two equal batches. Heat each share in the 30cm 5l pan over medium-high heat. Cook beef in batches no larger than 250g for 8–10 minutes, breaking it into small crumbs, until browned. Check the thickest clumps reach 75°C for 30 seconds with a clean probe; continue cooking and recheck if needed. Remove cooked meat to a clean bowl.
Reduce heat to medium. Add remaining 7.5ml oil, all onion and pepper. Cook 8–10 minutes, stirring, until soft. Add all smoked paprika and cumin and stir 1 minute.
Add all passata, 100ml water, all 2g salt and all cooked beef with its juices. Simmer 15 minutes, stirring regularly. Add all drained beans and corn and heat gently 5 minutes until steaming hot; avoid a hard boil.
While the sauce simmers, bring 2500ml water to the boil in the 5l saucepan. Add all dry fusilli and boil 10–12 minutes or according to the packet, stirring, until tender with a little bite. Drain well.
Toss all drained pasta into the beef sauce over low heat 2 minutes. Scatter all cheddar over the surface, cover and heat gently 2 minutes until melted. Spoon over 15ml lime juice. Dress all chilled lettuce with remaining 15ml lime juice. Divide pasta equally between the intended servings and top with all dressed lettuce.
