Prep 25 mins
Cook 20 mins
A cheap but tasty twist on an Italian favorite I use a lot here at university. This can be done without the bacon and the mushrooms if your budget is a bit dry.
- 450 g beef mince
- 1 medium onion, chopped
- 2⁄3 garlic clove (crushed or chopped.)
- 250 g chopped tomatoes (a large tin will do)
- 15 ml olive oil
- 3 slices streaky bacon, chopped
- 1 green pepper, chopped
- 1 cup mushroom, quartered
- 1 teaspoon tomato puree
- 1⁄3 teaspoon basil
- 1⁄3 teaspoon oregano
- 1⁄3 teaspoon sage
- 1 teaspoon Worcestershire sauce (not strictly necessary if you have wine.)
- 150 ml red wine
- 1 pinch salt
- 1 pinch sugar
- fresh ground black pepper
- 400 g pasta (Any pasta shape will do)
- grated cheese or parmesan cheese, to serve
- Using a large frying pan and the olive oil fry the mince until turning brown and crumbly.
- Add bacon and fry until it changes colour.
- Mix in the chopped onion and the garlic.
- (allow approx half a clove per person).
- Strain off excess fat.
- Stir in tomato puree, mushrooms and peppers.
- fry for 2 minutes.
- If using red wine, add this now and allow to simmer for 2 minutes.
- Add can of tomatoes,the Worcestershire sauce, sugar, salt and pepper.
- simmer for 5 minutes.
- Add herbs and simmer for a further 20 minutes, stir occasionally.
- Whilst simmering cook the pasta as for the instructions on the packet.
- Serve in large bowls with plenty of cheese.