Beef and Vegetable Pasta Sauce



500g lean minced beef

2 large capsicums

Medium onion

1 teaspoon garlic

‘Massel’ reduced salt chicken stock cube

3/4 cup passata 

½ cup of water

1 large zucchini

Mushrooms, sliced

Teaspoon oil

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. 

Serves 4.



        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.