A hearty, speedy one-pan (or almost one-pan) meal featuring savory minced beef, tender macaroni, and robust beans in a rich tomato sauce, ready in under 30 minutes.

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

• 1 tablespoon Olive oil
• 250 grams Minced beef
• 1, finely diced Onion
• 1 clove, minced Garlic
• 1/2, finely diced Carrot
• 1/4 stick, finely diced Celery
• 1 x 400 grams tin Chopped tomatoes
• 250ml Beef stock
• 1 x 400 grams tin, drained Borlotti beans or pinto beans
• 250 grams Macaroni pasta
• to serve Parmesan cheese
• to taste Salt
• to taste Black pepper

Instructions

1. Bring a pot of salted water to a boil for the macaroni. Cook macaroni according to package directions until al dente, then drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add minced beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3. Add the finely diced onion, garlic, carrot, and celery to the skillet. Sauté for 3-5 minutes until vegetables begin to soften.
4. Stir in the chopped tomatoes, beef stock, and drained borlotti beans. Bring the sauce to a simmer and cook for 5-7 minutes, allowing flavors to meld.
5. Season with salt and black pepper to taste.
6. Add the cooked and drained macaroni to the skillet, stirring to combine everything thoroughly.
7. Serve hot, topped with grated Parmesan cheese.