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150g Panzani Vermicelli
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250g beef
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500ml beef stock
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400g tomatoes
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250g cooked red kidney beans
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1 onion
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2 garlic cloves
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4 tbsp of oil
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1. In a large saucepan, brown the onion, the garlic, the beef and the finely diced tomatoes in the olive oil for about 5 minutes.
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2. Add the stock, the salt and the pepper and bring to the boil.
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3. Add the red kidney beans and cook over a low heat for 20 minutes.
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4. Add the Vermicelli and cook for 3 minutes.
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