one pot baked tomato and beef pasta

makes 4 - 6 servings

sauce

3 tablespoons olive oil
1/2 - 1 teaspoon powdered wheat-free asafoetida (hing)
500 g (17 1/2 oz) ground beef
1 teaspoon ground black pepper
1 1/2 teaspoons dried mixed italian herbs
1 tablespoon capers, chopped
2 x 400 g (14 oz) cans chopped tomatoes with juice
1 1/2 teaspoons salt (or to taste)


454 g (1 pound) brown rice shell pasta
chopped parsley (optional)

• preheat oven at 180 c (350 f) 
• heat olive oil in a fire and oven proof pot till moderately hot
• add asafoetida and stir for half a minute
• add beef and brown, breaking up lumps
• stir in pepper, dried herbs and capers
• pour in chopped tomatoes and stir
• cook over moderate heat for about 10 minutes, stirring to prevent sticking
• salt sauce to taste
• add dry pasta to sauce and stir
• pour in enough water to just cover pasta  and stir well
• bake in oven for 20 minutes
• remove from oven and leave for 10 minutes
• stir gently and serve sprinkled with parsley