Serves: 4


  • Biondi No 4 Spaghetti 500g
  • 2 tsp rosemary, chopped
  • 2 cloves of garlic, crushed
  • 400g beef mince
  • 1 onion, thinly sliced
  • 1 red capsicum, diced
  • 400g can tomatoes, pureed
  • 3 tbsp tomato paste
  • Salt
  • Pepper
  • Parmesan cheese, to serve
  • 2 tbsp olive oil


  1. Cook 500g pasta according to directions, drain.
  2. Heat 2 tbsp olive oil in a pan, fry 2 tsp chopped rosemary, 2 cloves crushed garlic, 400g beef mince, 1 thinly sliced onion and 1 diced red capsicum.
  3. Cook until the onions are soft and beef starts to brown. Add to mixture a 400g can tomatoes (pureed) and 3 tbsp tomato paste.
  4. Cook until the sauce is boiling, then reduce heat and simmer 15 minutes until the beef is cooked and the capsicum tender.
  5. Season with salt and pepper to taste.
  6. Divide pasta into bowls and top with sauce. Sprinkle with grated parmesan cheese.