Thursday, 25 May 2017


1 kilo mince steak
2 tablespoons olive oil
1 red capsicum, diced
1 green capsicum, diced
1 large onion, diced
3 teaspoons minced garlic
1 x 800 gram can diced tomatoes
1 jar dolmio classic tomato pasta sauce
2 tablespoons tomato paste
150 mls heinz tomato sauce
1 tablespoon worcestershire sauce
1 beef stock cube
2 teaspoons italian herbs
1/4 teaspoon red chilli flakes
salt and pepper to taste
1 tablespoon extra sharp parmesan cheese

340 grams penne pasta, cooked to just under al dente.

in a large frypan, brown the mince. drain and put aside.

in the same frypan, saute  the onion, garlic and capsicum in the olive oil, until onion is translucent.

add back the mince along with the diced tomatoes, pasta sauce, tomato paste, tomato sauce, worcestershire sauce and the stock cube. stir till well combined.

add the herbs, chilli flakes and salt and pepper. bring to the boil, then simmer for 10 minutes stirring occasionally.

add the pasta and stir until well combined. cook until pasta is heated through and cooked to al dente, then stir in the parmesan cheese.

serve sprinkled with more parmesan cheese.

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