Peel and chop the onion into similar size pieces as the pepper.
1 large onion
Peel and finely chop the garlic.
1 clove garlic
Slice open the chilli and remove the seed and membrane. Then finely chop the chilli halves.
1 large green chilli
Grate the Monterey Cheese.
30 g Monterey Jack
Place a frying pan over a high heat and add the oil. When the oil has heated up, add the beef mince, bell pepper and chopped onion and fry until the vegetables are tender and the mince has browned. Should be about 5 minutes or so.
240 g beef mince
Add the garlic and Worcester sauce and half of the chilli and continue to cook for a further 1-2 minutes.
2 tsp Worcestershire Sauce
Add the passata and beef stock. Add enough beef stock without making it runny.
500 g tomato passata, 1 cube beef stock
Bring the entire mixture to a boil and then reduce to simmer until the sauce has thickened. It should take about 10 minutes.
Whilst this is simmering, cook the pasta according to the package instructions.
180 g Fusilli
Taste the sauce and season accordingly
Drain the pasta once cooked .
Transfer the pasta to the beef sauce and mix well.
Serve into warmed bowls topped with a sprinkle of grated cheese and the remainder of the chilli if you like it hot!!