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Spicy Pasta Sauce

Published Monday, 07 February, 2011 by Nicole

Spag bol with a twist



  • 2 tins diced tomatoes
  • Small Packet Beef mince
  • Mushrooms, chopped - optional, to taste
  • 2 large red peppers, chopped
  • 1 large onion, diced - red or brown
  • Packet of Mexican seasoning - I use fajita, could use taco or whatever.
  • 1 tbsp oil
  • 1 clove garlic, or to taste
  • Pasta of your choice
  • Cheese, to serve
  • Serves 4 large meals, freeze what's left or stick in the fridge for a couple of days.


1. Heat oil in a pan on high, add the onion and garlic and cook until it softens and starts to go clear

2. Add pepper and mushrooms (if being used) to the pan. I usually roast my pepper on the grill first for extra flavour, but it's not necessary.

3. Add mince and cook until browned.

4. Stir through tinned tomatoes and packet seasoning

5. Leave to simmer while you boil the water and cook pasta.

6. Drain water from pasta, add pasta to sauce and mix through.

7. Serve. Top with cheese to taste.

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