Beef Mince Pasta/Macaroni (Print version)

A one-pot Beef Mince Pasta/Macaroni dinner with browned beef, tender elbows, tomato sauce, and melted cheddar.

# Ingredients:

For the beef and sauce

01 - 1 tablespoon olive oil
02 - 1 lb (450 g) beef mince or ground beef, 85/15 preferred
03 - 1 small yellow onion, finely chopped
04 - 1 small green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 tablespoons tomato paste
07 - 1 teaspoon Italian seasoning
08 - 1/2 teaspoon smoked paprika
09 - 1 teaspoon kosher salt, plus more to taste
10 - 1/2 teaspoon black pepper
11 - 1 can (15 oz or 425 g) tomato sauce
12 - 1 can (14.5 oz or 410 g) diced tomatoes
13 - 2 cups (480 ml) low-sodium beef broth

For the macaroni

14 - 8 oz (225 g) elbow macaroni, dry
15 - 1 1/2 cups (170 g) shredded sharp cheddar cheese
16 - 1/4 cup (25 g) grated Parmesan, optional
17 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Add the beef mince in an even layer and cook for 2 minutes before breaking it up. Continue cooking until browned and no longer pink, 5-7 minutes.
02 - Add the onion and bell pepper to the beef. Cook for 4-5 minutes, stirring often, until softened.
03 - Stir in the garlic, tomato paste, Italian seasoning, smoked paprika, salt, and pepper. Cook for 1-2 minutes until the paste darkens slightly and smells rich.
04 - Pour in the tomato sauce, diced tomatoes, and beef broth. Scrape up browned bits from the bottom, then stir in the dry macaroni.
05 - Bring to a gentle boil, reduce to medium-low, and cover loosely. Cook for 10-12 minutes, stirring every few minutes, until the macaroni is tender and the sauce has thickened.
06 - Remove from the heat. Stir in cheddar and Parmesan a handful at a time until melted. Rest for 3 minutes, then finish with parsley and adjust seasoning.

# Good to know:

01 - Best served hot while the cheese sauce is glossy.
02 - Add extra broth by the tablespoon if the pasta thickens before it is tender.
03 - Leftovers keep in the refrigerator for 3-4 days.

Back