Beef Pasta Sauce over Garlic Angel Hair Pasta
Beef cubes are cooked with garlic, capsicum and onion in the oven then served over angel hair pasta
Ingredients
Serves: 4
- 750g beef steak, cubed
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 onion, sliced into thin rings
- 1 green capsicum, sliced in rings
- 1 (500g) jar spaghetti sauce
- 60g grated mozzarella cheese
- 375g angel hair pasta
- 65g butter
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Preheat oven to 180 degrees C.
- Coat meat with the breadcrumbs and parmesan cheese. Heat olive oil in a large frying pan and saute 1 teaspoon of the garlic for 3 minutes. Quickly brown the meat on both sides then place in a casserole dish.
- Place onion rings and capsicums on top of meat then pour spaghetti sauce over all.
- Bake at 180 degrees C for 30 to 45 minutes depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven until bubbly.
- Boil pasta until al dente. Drain and toss in butter and 1 teaspoon garlic. Top with grated parmesan and parsley for colour.
- Serve meat and sauce on top of a mound of pasta.
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Reviews and Ratings
Global Ratings:
(130)
Reviews in English (84)
Great alternative to chicken and veal. I seasoned the cubed steak with salt and garlic powder, then I dipped in 2 beaten eggs so the breading would stick. Quickfrying with the garlic in the olive oil gives it a great flavor. I think I will use a more substantial pasta than angel hair next time. Might be fun with bowties. Family loved it - will definitely do it again. - 29 Dec 2003 (Review from Allrecipes USA and Canada)
To me, this was just a different version of spaghetti. Family REALLY liked it but they are spaghetti lovers. I also thought it was tasty but I was hoping for something a little more unique. Used red bell peppers instead of green, added fresh sliced mushrooms and 4 blend Italian cheese. Either way, my family begs me to make this one again, although I will never serve to guests. Still good! Thanks Lorrie - 25 Jul 2002 (Review from Allrecipes USA and Canada)
I followed the hint and left the prepared dish in the refrigerator overnight! The meat was very tender, flavorful. I will use this recipe often! I did add 1 Tablespoon of fresh chopped Sweet Basil to the sauce. - 17 Sep 2003 (Review from Allrecipes USA and Canada)