A hearty and rustic skillet meal packed with savory minced beef, tender vegetables, and robust beans in a light tomato broth. Delicious on its own or served with a side of quick-cooking macaroni.

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

• 1 tablespoon Olive oil
• 250 grams Minced beef
• 1, finely diced Onion
• 1 clove, minced Garlic
• 1, finely diced Carrot
• 1/2 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
• 60ml (optional) Red vermouth or red wine
• 100 grams (optional, as a small side) Macaroni pasta
• to serve Parmesan cheese
• to taste Salt
• to taste Black pepper

Instructions

1. If serving with macaroni, bring a small pot of salted water to a boil and cook macaroni according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add minced beef and cook, breaking it up, until browned. Drain any excess fat.
3. Add the finely diced onion, garlic, carrot, and celery to the skillet. Sauté for 4-5 minutes until the vegetables begin to soften.
4. Stir in the chopped tomatoes, beef stock, and drained borlotti beans. If using, add the red vermouth or red wine.
5. Bring the mixture to a simmer, then reduce heat to medium-low. Let it cook for 8-10 minutes, stirring occasionally, until the sauce has slightly thickened and vegetables are tender.
6. Season the skillet with salt and black pepper to taste.
7. Serve the rustic beef and bean skillet hot, either on its own or with a small portion of cooked macaroni stirred in or on the side, topped with Parmesan cheese.