Spaghetti Sauce with Beef Mince

    (826)
    1 hour 25 minutes

    This beef pasta sauce is a family favourite and a real crowd pleaser. I sometimes add a little more garlic.


    508 people made this

    Ingredients
    Serves: 8 

    • 500g beef mince
    • 1 onion, chopped
    • 4 cloves garlic, minced
    • 1 small green capsicum, diced
    • 1 (800g) tin diced tomatoes
    • 400g tomato pasta sauce
    • 185g tomato paste
    • 2 teaspoons dried oregano
    • 2 teaspoons dried basil
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper

    Directions
    Preparation:15min  ›  Cook:1hour10min  ›  Ready in:1hour25min 

    1. Combine beef mince, onion, garlic, and green capsicum in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
    2. Stir diced tomatoes, tomato sauce and tomato paste into the pan. Season with oregano, basil, salt and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

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    Reviews and Ratings
    Global Ratings:
    (826)

    Reviews in English (631)

    by
    0

    I would eat this for Bekfast. Sluuuuuurrrrrrrrrrrp!!!!!!!! Like if you like Bekfast.  -  22 Aug 2017

    by
    1076

    I have used this for years. I have played around with it a little and found that a teaspoon of sugar cuts the acidity of the tomatoes. And if you want to make it taste a little richer, stir in a quarter cup of cream before serving. Also, I drain grease off the beef before adding any vegetables, that way you aren't pouring out all your garlic/onion flavour!  -  14 Mar 2010  (Review from Allrecipes USA and Canada)

    by
    548

    I love this recipe and it has become my favorite with a couple of small changes. I like my sauce more creamy with the tomatoes less chunky, so I use "crushed" instead of diced tomatoes. I love mushrooms, so I also add a 7 ounce jar (drained) of button mushrooms (usually Pennsylvania Dutchman available at my regular grocery). The button type mushrooms are good because they are easy to see in the sauce and can be left off the spoon for those eaters who don't like them.  -  27 Nov 2009  (Review from Allrecipes USA and Canada)

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