Step 1

Start with placing the olive oil in a large pan and heat it gently. Add the mince and garlic and turn the heat up moderately high. Cook the beef, stirring regularly until it is brown and there is NO liquid at all.

Step 2

Preheat the oven to 180°C/350°F (fan forced).

Step 3

Meanwhile, chop/ grate the veggies and place them with the dried herbs, seasoning, broth/stock, wine, passata and (uncooked) penne in a baking dish. When the mince is fully browned you can add HALF of that too. Mix well, press down so the penne is all submerged. (Thermomix - grate the vegetables (cut into chunks) 10 seconds, speed Add the herbs, seasoning, broth/stock, wine and passata. Combine 10 seconds, reverse, speed Pour into the baking dish with the penne and browned mince.)

Step 4

Cover with a sheet or parchment paper and then wrap the dish tightly in several layers of foil (you need it to be airtight). Bake for 50 minutes then remove the paper/foil, top with cheese and bake for another 10 minutes (uncovered) until the cheese has melted. Check the pasta is cooked through, add extra cook time if needed.

Step 5

Serve with a salad.

Step 6

Re-heat in a low oven until just hot.

Step 7

Airtight or covered in the fridge or freezer.

Step 8

Make the pickled onion for the tacos by mixing with the lime juice and a pinch of sea salt in an airtight container and shake well. Set aside in the fridge.

Step 9

Add the spice mix and broth/ stock to the reserved beef mince and simmer on a high heat until most of the broth has reduced. Set aside in an airtight container.

Step 10

Make the Smoky Aioli by mixing all the ingredients in a small jar. Store these three parts of the tacos in the fridge until needed.

Step 11

When your ready to enjoy the Tacos, reheat the mince in a pot or pan, stirring until hot. Prep the lettuce, coriander and tomato.

Step 12

Serve the mince in the lettuce cups with the pickled onion, aioli, tomato and coriander.