Beef and Vegetable Pasta

Beef and Vegetable Pasta


67 people made this

About this recipe: A hearty and delicious Italian-inspired dish that's a cinch to make. Macaroni is served with a rich, beef and vegetable tomato sauce. Enjoy with garlic bread, if desired.


Serves: 8 

  • 450g macaroni
  • 675g lean minced beef
  • 1 small onion, diced
  • 1 green pepper, diced
  • 75g sliced mushrooms
  • 3/4 (340g) tin sweetcorn kernels, drained
  • 3/4 (300g) tin peas, drained
  • 1 (400g) tin whole plum peeled tomatoes, drained and cut in half
  • 1 (400g) tin chopped tomatoes
  • 685g tomato puree
  • 850g passata
  • 685ml water
  • 1 tablespoon chopped garlic
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/8 teaspoon caster sugar

Prep:25min  ›  Cook:30min  ›  Ready in:55min 

  1. Bring a large pot of lightly salted water to the boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, in a large saucepan, brown the minced beef with the onion, green pepper and mushrooms; drain. Add sweetcorn, peas, whole plum peeled tomatoes, chopped tomatoes, tomato puree, passata and water. Stir and bring to the boil over medium heat. Mix in garlic, Parmesan cheese, parsley, salt, pepper, sugar and simmer for 20 to 25 minutes.
  3. Mix together cooked macaroni and meat sauce. Serve hot or refrigerate for later.

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