Pasta with Minced Meat Sauce

Cook the red lentils in the clear soup for about 5 minutes until just firm to the bite. Remove the skin from the onion and finely dice. Press the garlic through the press. Sauté briefly in the heated oil. Add the minced meat and stir-fry until brown and crumbly. Season with salt and pepper. Chop the canned tomatoes and add them with some of the liquid and the hominy, heat along, evaporating some of the liquid. Season the minced meat sauce with cayenne or chili pepper and Tabasco. Add the oregano and lentils just before serving. Bring plenty of salted water to the boil. Cook the pasta until al dente. Serve with the minced meat sauce.

Tips: Goes well with: Mixed salad with kitchen herb dressing.

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