1 lb. (450g) 95% lean minced beef
1 onion, chopped
2 celery, chopped
1 green bell pepper, chopped
2 tsp. Worcestershire sauce
1 tsp. salt, optional
¼ tsp. black pepper
½ tsp. dried basil
8 oz. (225g) dry pasta of choice
14 oz. (400g) can kidney beans, drained & rinsed
14 oz. (400g) can chopped tomatoes
6 fl oz. (180ml) cup water
1 beef bouillon cube
4 tbsp. chopped basil, to serve
Place a large pot over medium heat, add the beef, onion, celery and green bell pepper and sauté until the vegetables are tender and the meat is no longer pink. Drain off any excess liquid.
Add the Worcestershire sauce, salt, pepper, basil, pasta, beans, tomatoes, water and bouillon cube and stir to combine.
Bring to a boil, then reduce the heat; cover the pot with a lid, and simmer for 20-25 minutes or until pasta is tender, stirring occasionally.
Serve the pasta topped with a garnish of fresh basil.