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0:10 Prep
0:20 Cook
4 Servings


  • 375g thin spaghetti
  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • 500g Coles Australian 3 Star Pork & Beef Mince
  • 2 garlic cloves, crushed
  • 1 teaspoon smoked paprika
  • 250g cherry tomatoes
  • 1/2 cup (125ml) salt-reduced beef stock
  • 2 tablespoons lemon juice
  • 100g baby rocket leaves
  • 1 tablespoon baby capers
  • 1/2 cup (40g) shaved parmesan
  • 1 teaspoon lemon zest



Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.


Meanwhile, heat oil in a large frying pan over high heat. Cook onion, stirring, for 5 mins or until softened. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Add garlic and paprika and cook, stirring, for 2 mins.


Add tomatoes, stock and lemon juice. Bring to the boil. Reduce heat to low. Simmer for 3-4 mins or until tomatoes are soft. Add the spaghetti, rocket and capers and gently toss to combine. Divide among serving plates. Top with parmesan and lemon zest.

Source: taste.com.au


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