Corned Beef and Pasta

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So, we’re in quarantine. Lots of bad stuff going on and we’re doing our part by eating corned beef and canned beans. There’s no canned beans in this particular recipe however, just a can of heavily processed beef in a nightmarish tin can that I’ve failed in properly opening 2 out of my 3 attempts. The first time I opened the can I was all cocky and confident, then I tried again a couple days later and snapped the little key thing off instantly, confidence took a bit of a hit but no big deal. Try again for this recipe and I manage to take a right turn this time and bam, snapped again. We also wouldnt usually use spaghetti sauce from a jar, but we’re using up stuff in the cupboards.

Corned Beef and Pasta

You’ll need:

  • 450g Pasta/spaghetti (this is dry weight), cooked el dente, drained
  • 2tbsp Olive oil
  • 1 Small onion, diced
  • 2tsp Garlic puree
  • 1 Can corned beef
  • 1 (340g) Jar sweet spaghetti sauce
  • 1tsp Italian seasoning
  • Salt & Pepper to taste
  • Shredded cheese for on top


  1. heat the oil in the pan, add the onions and garlic and cook until the ions are softened but not browned.
  2. Add the corned beef, mashing it with whatever you’re stirring with until at least broken up in medium chunks, season with a little salt and a bit of pepper, add the sauce and seasoning and mix well until smooth, unless you want chunks.
  3. Serve with a bed of pasta and the sauce on top, sprinkle the cheese on top. Done

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