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  • 1 onion, peeled and diced
  • 1 tsp minced garlic
  • 1 red capsicum, deseeded and thickly sliced
  • 3 Tbsp Wattie’s Tomato Paste
  • 400 g can Wattie’s Whole Peeled Tomatoes
  • ¼ cup water
  • 1 Tbsp freshly chopped parsley
  • pepper to season
  • 340 g can Hellaby's Reduced Fat Corned Beef chilled

NEW Wattie’s® Tomato Paste sachet 70g

Ideal for creating delicious pasta sauces and casseroles, the unique single serve format means there’s no mess or waste. No added salt or sugar or preservatives.

Whole Peeled Tomatoes in Juice

Plump, juicy, sun-ripened Italian tomatoes left on the vine to soak up the sunshine and reach their full, rich flavour.


1. Gently cook the onion, garlic and pepper in a dash of oil until tender, but not brown.

2. Increase the heat and add the Wattie’s Tomato Paste, cook stirring for 2 minutes. Add the Wattie’s Whole Peeled Tomatoes and water, mix well and season with parsley and pepper.

3. Cut the Hellaby’s Reduced Fat Corned Beef into 2cm pieces and fold into the tomato sauce, heat gently and serve over your favourite pasta.

Rate and Review

3 Ratings Tasty Beef Bolognese

Reviews (3)

Bryce's Review | Rating

It was ok. Maybe a little too much water, as the whole peeled tom's had juice.

Amelia's Review | Rating

I found this recipe a great! It was a really interesting way to serve our leftover corned beef. A wee note: tastes strongly of tomatoes so if you don't like them, then this recipe isn't for you!

Moana Kake's Review | Rating

I shall take note of both of the above comments. Thanks.
Hint: If you wish to drain the fat off cornbeef, poke holes in the bottom of tin, open top, close back over, and sit can on steel knives, {if you haven't got anything else}, in a pot of boiled water on stove. Fat drains off nicely.