Ingredients: (serves 1-2)

• Olive Oil (at least 1 tsp)

• 200-250g minced beef

• 1 small onion, diced

• 2 cloves of garlic, minced

• 2 tsp sweet smoked paprika

• 2 tsp tomato paste

• 1/2 can of chopped tomatoes (200g)

• 2 heaping tbsp of mascarpone

• 100 ml beef or veg stock

• 2 heaping tbsp of grated Parmesan cheese (save extra for garnish)

• 2 tbsp finely chopped parsley (save extra for garnish)

• 2 tbsp finely chopped basil

• 200-250g of rigatoni (if you can get bring fresh it cooks faster)

• salt and pepper to taste

Kit Needed:

2 pots, gas or alcohol stove, spatula or spoon and something to strain the pasta

Packing Tips:

Bag and freeze the beef the night before you leave. The beef will then thaw throughout your hike. The paprika goes into a small spice container. Everything then goes into a large ziplock bag the morning I leave. Make sure you place the mascarpone next to the frozen beef when packing. (this bagdoes get reused often if it is not used as a garbage bag)

Method:

1. On a camp I like to start by preparing the rigatoni but at home I will cook the pasta while the sauce simmers. Add the pasta to a pot of salted boiling water and cook as directed until al dente. Once finished strain and set aside.

2. Heat 1 tbsp of olive oil in your pan on medium high heat.

3. Add the minced beef to the pan. If possible with your stove leave the beef alone to form a nice brown crust before breaking up the mix to cook through. While the beef is browning, chop the onion and garlic.

4. Once the beef has browned add the onion and garlic. Stir to combine and cook for 3-5 min until the onion has softened. Once softened add the tomato paste, stir to combine and cook for an additional minute.

5. Now add the beef stock and the chopped tomatoes. (if using a stock cube or a stock gel add the appropriate amount of water). Stir to combine and let simmer for 5 min. Now add the mascarpone, parmesan cheese, chopped parsley and basil. Stir to combine and let simmer for an additional 3 min.

6. Combine the pasta with the sauce, top with any additional parsley/basil and parmesan. Enjoy.