Pepperoni Pasta Sauce
Beef mince and pepperoni combined with tomatoes and herbs for a quick and easy tomato sauce. Makes a great spaghetti sauce, or even lasagne. Enjoy.
Ingredients
Serves: 6
- 1/4 cup olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 500g premium beef mince
- 4 (410g) tins tomato puree
- 1 (400g) tin whole tomatoes
- 500g pepperoni sausage, sliced
- 1 green capsicum, diced
- 130g mushrooms, diced
- 1/4 teaspoon garlic salt
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon Italian seasoning
Directions
Preparation:10min ›
Cook:45min ›
Ready in:55min
- In a frying pan over medium heat, warm oil and saute onions and garlic until caramelized; set aside. In a frypan over medium heat, cook beef mince until almost browned. Add onions and garlic then cook for 3 minutes.
- In a saucepan over medium heat, combine tomato puree and tomatoes; bring to a boil then reduce heat. Simmer sauce for 15 minutes. Stir pepperoni, beef mince mixture and green capsicums into sauce; cover and simmer for 30 minutes.
- Stir in mushrooms, garlic salt, salt, ground black pepper, onion powder, oregano and Italian seasoning. Simmer for 10 minutes and serve over your favourite pasta.
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Reviews and Ratings
Global Ratings:
(4)
Reviews in English (4)
I chose to use four ounces fresh baby bella mushrooms in this recipe instead of canned, I sauteed them with the onion and garlic. I also used garlic powder instead of garlic salt and red bell pepper instead of green. I did taste the sauce after simmering for a half hour and added more spices. If I made this sauce again, I'd add full teaspoons of all of the spices to start, except the salt. This was a simple sauce that came together quickly. The boys really liked that it had pepperoni. This would make a good goulash sauce. - 10 Jul 2012 (Review from Allrecipes USA and Canada)
My family really enjoyed this one. Thankyou! - 12 Sep 2005 (Review from Allrecipes USA and Canada)
Pretty good for a quick sauce. Will make again. - 16 May 2005 (Review from Allrecipes USA and Canada)
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