For a quick and easy weeknight meal, try this 30-minute AngusPure beef and olive spaghetti bolognese.
1 tablespoon olive oil
500g AngusPure beef mince - BUY NOW
1 small red capsicum, finely chopped
500g jar Red Wine & Italian Herbs Pasta Sauce (or other)
1/2 cup (125ml) beef stock
1 teaspoon Oregano Leaves
1/2 cup (75g) pitted kalamata olives, halved
1/2 cup (40g) shaved parmesan
1/4 cup fresh basil leaves
Heat the oil in a large frying pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Add the capsicum and cook, stirring, for 2 mins. Add Pasta Sauce, stock, Oregano Leaves and olives. Bring to the boil. Reduce heat to low and simmer for 8-10 mins or until thickened.
Meanwhile, cook the San Remo Spaghetti No. 5 in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
Divide the pasta among serving bowls. Top with bolognese, shaved parmesan and basil leaves.
Recipe Source: taste.com.au