- 1 pound [454 g] fusilli
- 1 tablespoon [15 mL] vegetable oil
- 1 onion, finely chopped
- 2 tablespoons [30 mL] Worcestershire sauce
- 1 pound [454 g] ground beef, lean
- 1/4 cup [60 mL] barbecue sauce
- 1 [19-ounce / 540-mL] can tomatoes, crushed
- 1/4 teaspoon [1 mL] Tabasco sauce
- 1 cup [225 g] shredded Cheddar cheese
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- Into a large casserole filled with boiling salted water, cook pasta noodles for approximately 8 to 10 minutes, until 'al dente'.
- Drain and pour noodles back into casserole.
- Into a large non-stick frying pan, heat oil over medium heat.
- Fry chopped onion into hot oil stirring for 1 minute.
- Stir in Worcestershire sauce.
- Cover and cook onion for 4 to 5 minutes more, until softened.
- Add ground beef and cook, uncovered, stirring and breaking meat apart with a wooden spoon for approximately 3 minutes, until meat is no longer pink.
- Mix in barbecue sauce, crushed tomatoes with juice and Tabasco sauce.
- Cook sauce for approximately 3 minutes more, until hot.
- Pour sauce over drain pasta noodles stirring until well coated.
- Serve immediately, into individual pasta bowls, each serving sprinkled with shredded Cheddar cheese.
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