Description
Sometimes you just want pasta without the fuss, right? This Mince Fettuccine is hearty, a little bit saucy (but not like your usual Bolognese), and comes together in under 40 minutes. It’s loaded with peppers, garlic, a touch of chutney for sweetness, and just enough chili to keep things interesting.
Ingredients
Units
Scale
- 400 g lean beef mince
- ±250 g fettuccine pasta
- 2 tbsp olive oil (plus extra for pasta)
- 1 medium onion, diced
- 2 1/2 tsp minced garlic
- 1-2 small green chilies, chopped (optional)
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 2 medium tomatoes, grated (or 1 cup canned crushed tomatoes)
- 2 1/2 tbsp tomato paste (purée)
- 1/2 cup tomato ketchup
- 1/4 cup sweet chili chutney (Alternative option: apricot jam + chili flakes if you don’t have chutney)
- 1/4 cup grated mozzarella
- 1/4 cup cheddar cheese
- 1 1/2-3 tsp paprika (adjust to taste)
- 2 tsp dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- Reserved 1/4 cup pasta water (optional, to loosen sauce): Check the notes below.
- Fresh parsley or coriander, chopped
Instructions
- Cook pasta according to the package with salt and save ¼ cup of cooking water**
- Drain, toss with a drizzle of olive oil, and set aside in a serving bowl.
- In a large saucepan, heat 2 tbsp olive oil.
- Sauté the onion, garlic, chilies, and diced peppers until soft and fragrant.
- Add the mince and brown it well, breaking it up with your spoon so you don’t end up with big clumps.
- Stir in the grated tomatoes, tomato paste, ketchup, and chutney.
- Let everything bubble together for about 3 minutes.
- Season with oregano, paprika, salt, and pepper.
- Add ¼ cup of water, lower the heat, and let it simmer gently for about 10 minutes.
- If the sauce feels too dry, stir in reserved pasta water** before adding cheese
- Stir in the cheese until it melts through the mince mixture.
- Pour the mince sauce over the fettuccine, toss lightly, and garnish with fresh parsley or coriander.
- Serve with a crisp green salad on the side.
Note: This sauce is a dry style, so don’t expect a saucy Bolognese.
Notes
Prepared, tried, and tested by Gail
