2 tbsp (1 fl oz.) olive oil
1 onion, diced
1 red pepper, diced
500g (1.1 lb) beef mince
1 tbsp (0.5 fl oz.) Worcestershire Sauce
½ cup (4 fl o.z) white wine
400g (14.1 oz) jar Peppadew® Tomato and Jalapeño Chillies Pasta Sauce
Handful chopped flat-leaf parsley
500g (17.6 oz.) shell noodles, cooked
Knob of butter
½ cup (2.1 oz.) grated Cheddar
2 tbsp (30 ml) grated Parmesan
Heat oil in a large saucepan and gently fry the onion and red pepper until soft, about 5 minutes.
Add the mince, Worcestershire, wine and Peppadew® Tomato and Jalapeño Chillies Pasta Sauce. Simmer for 15 minutes. Add a little water if needed. Adjust seasoning.
Combine mince, parsley and noodles in a casserole dish, dot with butter and sprinkle over the Cheddar and Parmesan. Bake in a 180°C oven until the cheese is melted and golden, 15-20 minutes.
Vegetarian mince works well in this recipe, too!