1 large onion, finely chopped
500g pork and veal mince
2 tablespoons tomato paste
1 ½ tablespoons ground paprika
500g jar pasta sauce with garden vegetables
180g tub char-grilled capsicum strips, drained (1 cup)
1 beef stock cube (10g), crumbled
Sour cream and chopped fresh parsley, to serve
Heat a lightly oiled, large, non-stick frying pan over a high heat. Add onion. Cook, stirring occasionally, until soft. Add mince. Cook, stirring to break up mince for about 8 minutes, or until browned.
Add paste and paprika. Cook, stirring, for 1 minute. Stir in sauce, capsicum strips, stock cube and 1 cup water. Bring to boil.
Gently boil, stirring occasionally, for about 10 minutes, or until thickened.
Meanwhile, cook pasta in a stockpot of boiling, salted water, until tender. Drain.
Serve pasta topped with meat sauce. Dollop with sour cream. Sprinkle with parsley.
TIP! You can replace pappardelle with any pasta of your choice, such as penne or fettucine. Meat sauce can be made up to two days ahead. Keep refrigerated. Reheat before serving.