Pasta sauce with mince recipe
- Meat and poultry
- Beef mince
This recipe has been handed down from my mother. It is a family favourite and will not be replaced!
577 people made this
- 450g (1 lb) beef mince
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 small green pepper, diced
- 2 (400g) tins chopped tomatoes
- 1 (500g) jar passata
- 150g tomato puree
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
MethodPrep:15min ›Cook:1hr10min ›Ready in:1hr25min
- Combine mince, onion, garlic and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain fat from pan.
- Stir chopped tomatoes, passata and tomato puree into the pan. Season with oregano, basil, salt and pepper. Simmer pasta sauce for 1 hour, stirring occasionally.
Reviews & ratingsAverage global rating:(1065)
Reviews in English (787)
Very delicious and easy to follow-12 Aug 2012
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
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
This delicious one pot mince and pasta dish is so easy to make and is sure to be one of your family favourites.
I love one pot dishes and this one pot mince and pasta is a midweek meal go-to. The great thing about this recipe is the pasta cooks in the sauce with the beef mince, which makes it packed with flavour. This dinner could also be made with chicken mince.
I used pasta spirals in my recipe but most dried pasta would work, you may just need to adapt your cooking time and cook until the pasta is al dente. This meal is based on an American dinner called Hamburger Helper, so I gave the recipe a NZ twist.
Heat 1 tablespoon of the oil in a frypan over medium heat. Add onions and cook until they start to soften, without browning (6-8 minutes). Transfer to a medium-sized stock pot.
Heat remaining oil then add a quarter of the mince to the frypan and season with salt and pepper. Increase heat to high so meat can brown. Use a wooden spoon to stir meat around the pan until it is broken up and no longer pink (5 minutes). Continue cooking mince in batches and transfer to the pot with the onions.
Add all remaining ingredients and stir to combine evenly. Simmer uncovered over lowest heat for 2 hours, stirring now and then. Taste for seasoning and add more salt and pepper as needed. Remove from heat. (If you prefer your sauce thicker, continue simmering for up to an hour longer.)
Allow the sauce to cool fully before chilling or freezing. It will keep in the fridge for 4-5 days or it can be frozen for up to 6 months in sealed containers.
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This mid-Atlantic mashup of Italian and American traditions brings dejected crabs, a bounded catch, to the booze of tomatoes, olive oil, basil and garlic referred to about Philly as red gravy. After a apathetic simmer the mollusk comes out and the gravy is tossed with pasta. The crabs reappear with the argent dish, forth with nutcrackers to get the meat out and bibs, too.
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- 6 Good quality, thick sausages
- 1 Large Onion, diced finely
- 6 large Very ripe tomatoes, diced into small chunks
- 2 Small cloves Garlic, crushed
- 1/2 cup Beef stock
- 500g Pasta of your choice
- Italian herbs
- Worcestershire sauce (to taste)
- Pinch of sugar
- Salt & pepper
- Red wine (to taste)
- Olive oil
- Cook the onion and garlic over a low heat in some olive oil for approximately 5 minutes or until onion is softened and translucent.
- Make a split along each sausage, and remove the meat (discard the casing) Add the mince in with the onion and garlic, and cook for a few minutes – stirring often until the mince is cooked through.
- Add in the tomatoes, herbs, Worcestershire sauce, red wine, stock, sugar and salt & pepper and give it a good stir.
- Allow sauce to simmer gently for 30-40 minutes until thickened and the tomatoes have broken down
- Meanwhile cook the pasta according to packet directions in some salted water. When al dente, drain, plate it up and top with sauce. Serve immediately
Colorful Savory Mince Recipe
- 500 grams mince
- 1 onion
- 1 tomato
- 1 tsp crushed garlic
- 2 tsp Spice for Mince
- 1 tbsp chutney
- 1 tbsp Worcester sauce
- ½ cup chopped zucchini Optional
- ½ cup mixed vegetables
Tried this recipe? Let us know how it was!
We hope you enjoyed this savory mince recipe!
- 50g/1¾ oz butter
- 70g/2½ oz pancetta
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 carrot, finely chopped
- 2 celery stalks, finely chopped
- 2 large mushrooms, finely chopped
- 2 bay leaves
- 400g/14oz beef mince
- 200ml/7fl oz whole milk
- 220ml/7¾fl oz crushed tomatoes or passata
- 200ml/7fl oz red wine
- 200ml/7fl oz vegetable stock
- pinch freshly ground nutmeg
- pasta, such as spaghetti or tagliatelle, cooked according to packet instructions
- grated parmesan cheese, to serve
Melt the butter in a heavy-based pan, then stir in the pancetta and let it cook for 4-5 minutes, without colouring much. Add the onion, garlic, carrot, celery, mushrooms and bay leaves, stirring well. Leave to cook for 8-10 minutes over a medium heat, stirring frequently, until the vegetables are tender.
Turn up the heat and tip in the minced beef, breaking it up well with a wooden spoon. Leave to cook without stirring for 3-4 minutes, or until the bottom is browned, then stir again and cook for a further 3-4 minutes, or until golden-brown all over and cooked through.
Pour in the milk a bit at a time, then mix in the tomatoes, red wine, vegetable stock, nutmeg and season with salt and freshly ground black pepper freshly ground black pepper. Bring to the boil, then reduce the heat to a gentle simmer. Partially cover the pan with a lid and leave to simmer for 1 hour 30 minutes, stirring occasionally.
To serve, season to taste with salt and freshly ground black pepper, then stir in the cooked pasta and pile onto serving plates. Sprinkle over the grated Parmesan and serve.
Saute mince, onion, garlic and chilli in frying pan until mince is brown.
Combine remaining ingredients, except pasta and cheese, and add to the mince and onion mixture. Heat and simmer until sauce thickens, 15-20 minutes, stirring occasionally during cooking.
The sauce can be served over pasta or the pasta can be gently stirred into the sauce, then served. Cook pasta as per the package directions.
Serve with grated cheese/s and freshly ground pepper.
Place mince, onion and garlic in a large bowl. Season with salt and pepper. Mix well.
Spoon mince mixture over the base of an oiled, large roasting pan (20-cup capacity). Top with pasta.
Dissolve stock cube in ½ cup boiling water in a large heatproof jug. Add sauces, gravy powder and 4 ½ cups cold water. Whisk to combine. Pour over pasta. Stir gently.
Cook, uncovered, in a hot oven (200C) for 30 minutes. Remove. Stir in vegetables and cheese. Return to hot oven.
Cook for a further 10 minutes, or until vegetables are soft and most of the liquid has been absorbed. Remove from oven. Stand for 5 minutes before serving.
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Calories per serving: 6
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