Enjoy the simplicity of big shell pasta with minced beef and vegetables. Weeknight dinners that is quick and easy meal that could be showcase of your weeknight creation.
I am sure you do eat pasta three times a week. Be creative, create a bold flavoured minced beef with herbs to give your whole pasta dinner the oomph!!! Use a different type of pasta also create an appetite in your deceiving eyes.
My dinner is indeed delicious, comfort, hearty served with a glass of red wine. Thank you, God, for the bountiful food and drink. Let’s cook!!!
300 g big shell or other pasta of choice
Marinade minced beef
3 Tbs olive oil, divided
500 g minced beef
1 Tbs minced garlic, divide
1/4 Tsp dry thyme
1/4 Tsp dry oregano
1/4 Tsp dry basil
1 can diced tomato with sauce, 410 g
2 Tbs tomato paste
180 g green beans, cut into bite size
3 small carrots, julienne
2 Tsp garlic minced
1 c red wine
1/2 Tsp salt
1/2 Tsp black pepper
6-8 medley cherries tomatoes
dash of balsamic vinegar
dash of chili sauce (OPT)
stock or water if sauce too thick
Marinade minced beef with 1 Tbs oil, half garlic, herbs, salt, pepper and egg. Place in fridge for 30 minutes. Then make into small little balls and set aside. Cook the pasta as instructed on the packet. Drain and set aside.
Heat the remaining oil in a large and deep frying pan and add remaining garlic. Sauté until slightly soft, about 1 minute, then add minced beef. Stir often, breaking the meat into small bits and cook until the meat is browned.
Now add green beans and carrots and medley tomatoes cook about 4-6 minutes. Add diced tomatoes, red wine and paste; cook until wine reduce slightly, and sauce thicken about 2 minutes. Then add balsamic vinegar and chili sauce, salt and pepper toss around to mix well. If sauce is too thick, add stock or water.
Now add in the cooked pasta, mixing gently to avoid breaking the pasta.
Serve immediately with a glass of red wine.
Note: Keep leftovers stored in the fridge, in an airtight container, for up to 3 days. You can use any vegetables of your choice.
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