400 g tricolour funghini
200 g minced beef
2 spring onions
1 green pepper
2 cloves garlic
thyme
tomato sauce
pepper
olive oil and salt.

Cook the pasta in plenty of boiling salted water. Meanwhile, in a pan with some oil, sauté the chopped garlic, the chopped pepper and the chopped spring onion. Add the meat, season and sauté until the meat is cooked. Immediately add 4 scoops of tomato sauce and the thyme. Simmer for a few minutes so that the flavours combine well. Lastly, add to the pan the drained pasta, mix well and serve.