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Meat sauce with tomato and red bell pepper

Meat sauce with tomato and red bell pepper

This is a quick meat sauce that I like to stir into linguine and finish with grated mature cheddar.


  • Tomato passata, 500g
  • Red bell pepper, 1
  • Brown onion, 1 large, diced
  • Garlic, 3 cloves, minced
  • Basil, a good handful
  • Beef mince, 300g
  • Tomato purée, 1 tbsp
  • Salt + pepper


  1. Roast the bell pepper until the skin is evenly charred. You can do this on the grill, over a gas hob, in an oven, etc. Once charred, pop in a bowl and double wrap with cling film and set aside for 15 minutes to steam.
  2. Once steamed, remove the skin, seeds and stalk, roughly chop and add to a large mixing bowl with the tomato passata and a good handful of basil leaves. Blend until smooth and set aside.
  3. Put a good-sized pan on a medium-high heat, add a touch of vegetable oil followed by the onions and cook until they start to turn translucent.
  4. Add the garlic then cook for a few minutes.
  5. Stir in the tomato purée and cook for a few minutes.
  6. Stir in the mince a handful at a time and season well with salt and pepper. cook for a few minutes until the mince is cooked through.
  7. Stir in the blended sauce and simmer on a gentle heat for ~30 minutes.