Ingredients
Scale
- 2 tablespoons olive oil
- 1 brown onion, chopped
- 1 garlic clove, minced
- 4 short-cut bacon rashers, diced
- 500g lean beef mince
- 400g can diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup beef stock
- 1 cup macaroni
- Salt and pepper, to season
Instructions
- In a large frying pan, heat oil over medium-high heat.
- Cook onion, garlic and bacon for 5 minutes or until soft.
- Add mince. Cook and stir for 5 minutes or until browned.
- Add tomatoes, Worcestershire sauce, peas and corn. Stir through.
- Pour in stock and stir. Bring to the boil.
- Reduce heat to low and simmer uncovered for 15 minutes.
- Meanwhile, cook macaroni following packet directions.
- Drain macaroni and stir through mince mixture.
- Season with salt and pepper. Serve.
Notes
Add additional vegetables like capsicum, brocolli or cauliflower.
© THE ORGANISED HOUSEWIFE. All images & content are copyright protected. If you want to share this recipe please link back to this post, do not rewrite the recipe.
- Prep Time: 5 mins
- Cook Time: 30 mins
