Corned Beef Spaghetti
There's a reason why pasta is a popular favourite. It's such a multi-purpose dish that can be enjoyed in multitude of ways. Here is a quick and easy spaghetti for those busier days!
[adrotate group="2"] [adrotate group="4"]- 300g/10.5oz Spaghetti
- 1 Large Onion (chopped)
- 2 Cloves Garlic (crushed)
- 340g/11.10oz Tin Corned Beef
- 400g/14oz Tin Diced Tomatoes (Polpa)
- 200g/7oz Tin Diced Tomatoes (Polpa)
- 2 Tbsp Tomato Paste
- 2 Tsp Mild Curry Powder
- 1 Beef Stock Pot (Concentrated Beef Stock)
- A few dashes Worcestershire Sauce
- 1 Tsp Sugar
- 300g/10.5oz Tin Processed Peas (drained)
- Salt & Pepper
- Grated Parmesan Cheese for serving
Heat a little olive oil in a medium saucepan and cook the onions until softened.
Add the garlic and cook for just 1 minute until fragrant.
Add the curry powder, tomato paste and beef stock pot.
Stir through for 1 minute then add the corned beef and cook for another minute until mixed through with the onions and spices.
Add the chopped tomatoes, add a few dashes of Worcestershire sauce, peas and season with salt and pepper.
Simmer covered for about 45 minutes, until sauce is thickened.
Cook spaghetti al dente. Top with corned beef sauce and serve with parmesan cheese.
Enjoy!