Ingredients
Scale
- 500g beef mince
- 5 shortcut bacon rashers, diced
- 1 onion, diced
- 2 garlic cloves, crushed
- 5–10g olive oil
- 1 carrot, finely diced or grated
- 1 celery stalk, finely diced
- 1/2 capsicum, seeds removed and finely diced
- 1 small zucchini, finely diced or grated
- 400ml/380g passata, see blog for recipe
- 1/3 cup of water
- 1 beef stock cube
- 2 tablespoons of chopped parsley
- 2 bay leaves
- 1/2 teaspoon of herbamare salt
- Pepper, to taste
- 400g pasta, cooked according to packet instructions
Instructions
- Place oil, onion, garlic and bacon into a frying pan over medium heat.
- Fry until onion is slightly translucent and aromatic. Stir often to avoid burning.
- Add vegetables and cook for 2 minutes to soften.
- Add mince is big chunks.
- Cook until browned breaking up mince to desired size and texture you like.
- Add remaining ingredients and cook on a low to medium heat for 20 minutes.
- Serve over pasta.
- Prep Time: 5
- Cook Time: 25
Nutrition
- Serving Size: 4