This is one of my faves from the Leggo's Italian Cookbook. It's got curry powder in it (I know! And I used the classic Keen's Curry for a seriously retro touch) and it just adds that special something to the dish. This is a real winner with my family - even the green capsicum tastes awesome. Seriously!
1 tblsp butter
1 large onion, chopped
1/4 cup chopped green capsicum
1 tsp curry powder
2 tblsp tomato paste
1 cup chicken stock
2 cups cooked pasta (I use penne, farfalle or macaroni)
salt and pepper.
While butter melts in a frypan, chop up onion and capsicum. Toss them in and gently fry. When tender, set aside (make sure they're tender - don't get impatient. You want them soft, this really makes a difference.) Remove and set aside. Add mince and stir in curry powder. Fry away till meat is browned. Pop vegies back. Add tomato paste, chicken stock, pasta and salt and pepper. Mix it up well. Put the lot in a buttered casserole with a lid and bake 30 mins at 180 degrees.
Serves 4 - 6.
note: this only uses a really small amount of meat, so it's such a cheap meal. I serve it with a green salad and crusty bread. So yum.