Spaghetti with Chilli Scotch Beef and Beans
500g lean Scotch Beef mince
2 teaspoon medium chilli powder
600g jar of tomato based pasta sauce
410g can of red kidney beans, rinsed, and drained
340g can corn kernels, drained
1 green pepper, seeded and diced
Olive oil spray
- Spray a large saucepan with oil and heat. Add beef and chilli powder and cook over medium heat for about 5 minutes, until browned, breaking up any lumps. Stir in pasta sauce, and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes, stirring occasionally.
- Add beans and vegetables and cook a further 5 minutes. While sauce is simmering, cook pasta in a large saucepan of boiling water. Drain and serve with the sauce. Garnish with shredded parsley and spring onions, if desired.
- This sauce keeps in the fridge for up to two days – in fact the flavour improves if made ahead. It also freezes well for up to 2 months. Freeze in individual portions, labelled and dated.