Ground Beef Pasta
User Reviews
3.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 portions
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Calories
374 kcal
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Course
Main Course
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Cuisine
International
Ground Beef Pasta
Description
This recipe begins by sautéing onions in vegetable oil until soft, then browning lean ground beef to remove pinkness. Chopped garlic and two colors of bell peppers are added alongside tomato paste to build a savory base. Penne pasta and beef stock are poured in and cooked covered until the pasta absorbs the liquid and becomes tender.
The finish includes folding in grated cheddar and parmesan cheeses which melt into the hot pasta and meat mixture, creating a creamy, flavorful coating. Fresh parsley is folded in to add a fresh herbal note. The dish is rested with the lid on briefly off heat, allowing flavors to meld and the cheese to fully melt.
This pasta meal combines the heartiness of beef and cheese with the sweetness of bell peppers and soft tomato notes. It can be served as a complete dinner and pairs well with simple salads or steamed vegetables.
If you wish to prepare the sauce separately for freezing or using later, omit the pasta and reduce beef stock to 1.5-2 cups, then cook sauce fully before cooling and freezing. On serving, reheat and mix with cooked pasta or other grains like rice or bulgur wheat.
Ingredients
- 250 g ground beef (½ lb) - I used lean, 5% fat
- 1 onion
- 3 garlic cloves
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 cup penne pasta
- 4 cups beef stock broth
- 2 tablespoon tomato paste concentrated, puree
- ¼ cup cheddar cheese grated
- 2 tablespoon Parmesan Cheese grated
- 1 tablespoon parsley chopped, fresh
- 1 tablespoon vegetable oil
Instructions
- Heat up the oil in a large pan, peel and slice the onion, and sautee until soft.
- Add the ground beef and stir to break the meat until no longer pink.
- Add the chopped garlic, peppers and tomato paste, and give it a stir.
- Add the pasta and beef stock, cover the pan with a lid, and leave to cook until the liquid is absorbed and the pasta is cooked.
- Add the cheddar and parmesan, and fresh parsley.
- Remove from the heat, and leave the lid on for 5-10 minutes, the cheese will melt and the full flavours will come through.
Notes
- For freezer-friendly meal prep, cook the sauce without pasta, reducing beef stock to 1 ½ to 2 cups.
- Once cooled, store the sauce in freezer-safe containers and reheat before serving with freshly cooked pasta or grains.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4portions
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 814mg | 34% |
| Potassium | 945mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1570IU | 31% |
| Vitamin C | 98.3mg | 109% |
| Calcium | 132mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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