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Cook 500g pasta according to directions, drain.
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Heat olive oil in a pan, fry chopped rosemary, crushed garlic, 400g beef mince, thinly sliced onion and diced red capsicum.
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Cook until the onions are soft and beef starts to brown. Add canned tomatoes and tomato paste.
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Cook until the sauce is boiling, then reduce heat and simmer 15 minutes until the beef is cooked and the capsicum tender.
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Season with salt and pepper to taste.
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Divide pasta into bowls and top with sauce. Sprinkle with grated parmesan cheese.
