Saturday, May 25, 2013

Spicy Meat Sauce

Nothing too fancy here, just a meat sauce I made today to have alongside pasta, although I believe it wouldn't be too bad with some form of bread or rice...


  • 1 pound (~ 500g) Ground Beef
  • 500ml (about 2 cups) Pasta Sauce with Mushrooms
  • 1 medium or large onion, chopped
  • 4-5 cloves garlic, pressed
  • 2 bell peppers (I used about 2/3 of each, green and orange), diced
  • 2-3 Tbsp Sambal Oelek (chili paste)
  • 1 Tbsp Italian Seasoning (oregano, basil, thyme, etc.)
  • 1 Tbsp butter
  • 1 tsp Chili Powder
  • 1 tsp Coriander Powder
  • Dried parsley flakes
  • Salt
  • Pepper
  • Cooking oil


  • In a wok, add butter and a bit of cooking oil. Turn stove on medium heat. Add chopped onions. Remove onions from wok when they start to brown.
  • With wok on medium heat, add the ground beef and allow to cook.
  • Once the beef starts losing its reddish color, add salt, pepper (to taste), garlic, chili powder, coriander powder and Italian seasoning.
  • Once the meat starts to brown, add 2 Tbsp sambal oelek and mix thoroughly.
  • Add the onions back into the wok. Add the bell peppers and allow to cook on low-medium heat.
  • After the meat has lost all of its pinkish color, stir in the pasta sauce. (Optional: Add 1 Tbsp of sambal oelek and mix, if you, like me, think that the pasta sauce is way too sweet and should be spicier.)
  • Allow the sauce to rise to a simmer. I allowed the meat sauce to cook on low heat for about 20-25 minutes (could have been more, time flies when you're in the kitchen...).
  • Sprinkle parsley flakes before serving.

Serve with spaghetti (just a suggestion!).

Questions/comments are welcome!

Notes: Possible addition of shredded cheese to make the sauce richer (and heavier, for the calorie conscious folks!).

Update: Leftover meat sauce folded inside an omelette makes for an awesome meal!

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