About this recipe:A hearty and delicious Italian-inspired dish that's a cinch to make. Macaroni is served with a rich, beef and vegetable tomato sauce. Enjoy with garlic bread, if desired.
675g lean minced beef
1 small onion, diced
1 green pepper, diced
75g sliced mushrooms
3/4 (340g) tin sweetcorn kernels, drained
3/4 (300g) tin peas, drained
1 (400g) tin whole plum peeled tomatoes, drained and cut in half
1 (400g) tin chopped tomatoes
685g tomato puree
1 tablespoon chopped garlic
1 tablespoon grated Parmesan cheese
1 tablespoon dried parsley
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon caster sugar
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Method Prep:25min › Cook:30min › Ready in:55min
Bring a large pot of lightly salted water to the boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a large saucepan, brown the minced beef with the onion, green pepper and mushrooms; drain. Add sweetcorn, peas, whole plum peeled tomatoes, chopped tomatoes, tomato puree, passata and water. Stir and bring to the boil over medium heat. Mix in garlic, Parmesan cheese, parsley, salt, pepper, sugar and simmer for 20 to 25 minutes.
Mix together cooked macaroni and meat sauce. Serve hot or refrigerate for later.