- 8 ounces pasta, cooked al dente, drained and reserve 1/2 cup of the boiling water
- 500g minced beef
- 1 red onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 14.5-ounce can diced tomatoes with juice
- 6 sundried tomatoes, chopped
- 1 green pepper, cubed
- 15 cherry tomatoes, halved
- 1 cup snow peas, cut into thirds
- Salt and freshly ground black pepper
- 1/2 cup shaved parmesan
- 2 tablespoons salted butter
- Saute the onions into a skillet with the olive oil over medium heat for a few minutes.
- Mix in the garlic, sundried tomatoes and saute for another 2 minutes.
- Add in minced beef and cook till brown.
- Pour in the canned tomatoes and season with salt and pepper.
- Cook for 15 minutes, till sauce thickens.
- Add in the peppers, tomatoes, snow peas and spaghetti.
- Pour in some of the pasta water and stir the pasta for a good 5 minutes.
- Mix in the butter and parmesan.
- Season with more salt and black pepper if required.
- Dish up and top with more parmesan and parsley.
