A comforting and flavorful chili-mac hybrid that's perfect for busy weeknights, delivering savory beef, beans, and pasta in a zesty tomato sauce in less than 30 minutes.

Servings: 4 servings
Prep Time: 8 minutes
Cook Time: 20 minutes

Ingredients

• 1 tablespoon Olive oil
• 250 grams Minced beef
• 1, finely diced Onion
• 1 clove, minced Garlic
• 1 x 400 grams tin Chopped tomatoes
• 300ml Beef stock
• 1 x 400 grams tin, drained Borlotti beans or pinto beans
• 60ml (optional) Red vermouth or red wine
• 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 pot or deep 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 and minced garlic to the pot. Sauté for 3-4 minutes until softened.
4. Stir in the chopped tomatoes, beef stock, and drained borlotti beans. If using, add the red vermouth or red wine. Bring to a simmer.
5. Reduce heat to medium-low and let the sauce simmer for 8-10 minutes, allowing it to thicken slightly and flavors to develop. Season with salt and pepper.
6. Add the cooked macaroni to the sauce and stir to combine.
7. Serve immediately, garnished with Parmesan cheese.