
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
- 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.
- 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.
- Add the finely diced onion, garlic, carrot, and celery to the skillet. Sauté for 3-5 minutes until vegetables begin to soften.
- 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.
- Season with salt and black pepper to taste.
- Add the cooked and drained macaroni to the skillet, stirring to combine everything thoroughly.
- Serve hot, topped with grated Parmesan cheese.
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