This is one of those recipes where you’ll be plating in less than 30 minutes. This beef mince chop suey is so delicious and easy, making it a fantastic mid-week meal. The mince combined with the capsicum, tomatoes and spices is a flavour bomb.

What you’ll like about this dish is having leftovers. You can eat them hot or cold.

Another thing worth mentioning is that you can swap the beef mince for any other kind of mince and the recipe still tastes great!

Serves 6-8.

Ingredients

• 500g elbow macaroni
• 2 tbsp butter
• 1 large white onion, diced
• 2 cloves garlic, minced
• 500g beef mince
• 1 green capsicum, diced
• 400g can diced tomatoes
• 180ml tomato juice
• 440ml tomato sauce
• 170g tomato paste
• 1 tbsp raw sugar
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tbsp salt
• 1/2 tsp ground black pepper
• 1 tsp Worcestershire sauce (optional)

Method

1. Fill a large pot with water, salt the water and bring to a boil. Cook the pasta according to package directions.
2. In a separate pot, add butter and onion and sauté, stirring frequently, until the onions are translucent, about 4 minutes.
3. Add garlic to the onions and cook for 1 minute, stirring frequently.
4. Add mince and cook until browned, you can cook this in a separate pan if you’d like less fat and add it to the onions after cooking.
5. Add green capsicum and cook until soft, about 5 minutes.
6. Add diced tomatoes, sauce, juice, paste, sugar, spices, and Worcestershire sauce. Cook until evenly heated.
7. Stir in the cooked pasta and stir to coat and add salt and pepper to taste.