Complete recipe
Beef & tomato pasta
A rich tomato sauce with browned beef and garlic, ready while the pasta cooks.
30 minutes4 servingseasymoderate budget
Ingredients
- Ground beef450 g · raw
- Pasta300 g · dry
- Tomato sauce500 g · plain passata or tomato sauce
- Garlic2 cloves · minced
- Parmesan · optional1/4 cup · grated
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Put a large pot of water on to boil.
- Mince garlic and measure tomato sauce.
- Keep the raw beef separate from prepared ingredients and wash hands after handling.
- Bring a large pot of water to a boil, salt lightly and cook the pasta for the time on its packet. Reserve a mug of cooking water before draining.
- Heat a little oil in a wide skillet over medium-high heat. Add beef and cook for 7–9 minutes, breaking it into small pieces, until browned and it reaches 160°F / 71°C.
- Stir in garlic for 30 seconds. Add tomato sauce, reduce to a gentle simmer and cook for 8–10 minutes, stirring occasionally.
- Toss in drained pasta. Loosen with reserved pasta water as needed, season to taste and serve with parmesan if using.
Cooking and storage notes
- Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
- Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.