Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3580 / 857
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Deseed and finely chop the green and redpeppers. Peel and finely chop the onion. Peel and crush the garlic.
Use a very large pan or soup pot, or 2 pans to cook the dish. Heat the pan over a medium-low heat with a drizzle of oliveoil. Once hot, add the onion and peppers with a pinch of salt and fry for 7 min until softened. Add the garlic, smokedpaprika and paprika and fry for 1 min further.
3 Add mince
Once softened, increase the heat to medium. Add the beef and fry for 5 min or until browned.
4 Make sauce
Once browned, add the tomatopassata, measured water, beefstockcube, tomatopaste, brownsugar, Worcestershiresauce, redvinegar, bayleaves and driedoregano and simmer, covered, for 7 min.
After 7 min, add the macaroni to the pan and simmer, covered, for 8-10 min further or until the macaroni is tender. Add a splash of water, if needed.
6 Grate cheese and serve
Meanwhile, grate the cheddarcheese. Once the macaroni is tender, check the seasoning and adjust if necessary. Serve with a generous helping of grated cheese over the top.