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San Fran’s Little Joe’s


  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion, garlic and green capsicum until reasonably tender, stirring now and again.
  • Add the mince and cook until sealed, stirring and mashing with a wooden spoon as you do so.
  • Then add the tomatoes with about 1 cup stock and a decent amount of salt and pepper. Mix well and cook for about 20 mins until thick and fragrant, adding more stock if needed and mashing now and again.
  • Add the spinach, toss well and remove from the heat.
  • Beat the eggs with the Tabasco. Then pour over the mince and continue stirring until set. Taste for seasoning.
  • Serve the mince with mash, steamed rice or pasta, sprinkled with a generous amount of grated Parmesan (or in bread rolls in the traditional manner).


  • vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 green capsicum, seeded, cored & cubed
  • 750 gm minced beef
  • 2 cans diced tomatoes
  • 1-2 cups beef stock
  • sea salt & freshly ground pepper
  • 2 good handfuls spinach leaves
  • 4 eggs
  • a few splashes Tabasco
  • freshly grated Parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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