Beef and Vegetable Pasta Sauce
500g lean minced beef
2 large capsicums
1 teaspoon garlic
‘Massel’ reduced salt chicken stock cube
3/4 cup passata
½ cup of water
1 large zucchini
1 cup uncooked pasta
Heat oil in a frying pan. Add chopped onion, garlic,
capsicums, and stock cube and cook until onion is soft.
Add the minced beef to pan and brown. Pour passata and water
into the pan and simmer for 10 minutes. Add sliced zucchini and mushrooms,
cook, until zucchini is soft.
Pour mixture over cooked pasta to serve.
This recipe is low salt. I use capsicum to enhance the flavour
and to reduce the amount of tomato (passata)
as I am slightly intolerant to it.
Use gluten-free pasta if you are coeliac or intolerant to gluten.