1 tablespoon of oil 4oz/ 100g of minced beef 1 small onion 1 small carrot A good pinch of chilli powder Salt and pepper 1.5 pints/ 800ml of beef stock 1 level tablespoon of cornflour 4oz/ 100g pasta shapes
1. Heat the oil in a large saucepan and fry the beef over a fairly high heat, stirring all the time until it has browned.
2. Skin and finely chop the onion and peel and cut the carrot into small pieces. Add the vegetables to the pan and stir them around for another minute or two.
3. Stir in the chilli powder (maybe a little at a time to reach the desired strength), salt and pepper and the stock. Bring to the boil, stirring occassionally. Cover and simmer for 25 minutes.
4. Blend the cornflour with a little cold water. Stir the pasta into the soup with the blended cornflour, then bring the soup to the boil, stirring occasionally. Simmer it for 10 to 15 minutes more or until the pasta is cooked. Check the seasoning, adding more salt and chilli powder if necessary.