Beef and vegetable pasta

    55 min

    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.

    71 people made this

    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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    Reviews in English (71)


    This was a big hit with my family. I followed recommendations of using less tomato products so I cut it down to 26 1/2 oz. can of tomato sauce and 14.5 oz. of crushed tomatoes. That worked for me. I don't like cooked peas so I added frozen peas when the meat mixture was almost cooked. I didn't have green pepper so I substituted red pepper. I added 1 T. of chili pdr. to spice it up, next time I will increase it to 2 T. chili pdr. Thank you for submitting this recipe, I will definately prepare it again.  -  09 May 2007  (Review from Allrecipes US | Canada)


    My whole family loved this dish, and it was easy to make too. I've found that if you make too much, it's easy to freeze and serve as a quick meal later on.  -  26 Nov 2000  (Review from Allrecipes US | Canada)


    This was good, quick, and not too expensive to make. I kind of halved the recipe. I used 8 ounces of macaroni, 1 lb of ground beef, only one can of tomato paste and sauce, and I didn't add the water. Everything else I pretty much left the same. I did use frozen peas though, since we're not too big on canned peas. I also threw in whatever seasoning I thought would be good, so I used some ground mustard, Italian seasoning, basil, and some crushed red pepper. I topped it with a little shredded cheddar and served it with some crusty bread.  -  27 Mar 2007  (Review from Allrecipes US | Canada)