Garlic Tomato Beef Pasta

    Garlic Tomato Beef Pasta

    Recipe photo: Garlic Tomato Beef Pasta
    3

    Garlic Tomato Beef Pasta

    (35)
    35min


    33 people made this

    About this recipe: Cheap, easy to do and DE-LICIOUS!!! You could also add some veg to this, such as spinach. Top it off with grated Parmesan cheese, if you like.

    Ingredients
    Serves: 8 

    • 450g conchiglie (pasta shells)
    • 675g mince
    • 1 small onion, chopped
    • 2 cloves garlic, minced
    • 3 (400g) tins Italian tomatoes or passata
    • 2 or 3 (70g) beef stock cubes
    • 1 1/2 tablespoons caster sugar
    • 1 teaspoon garlic salt
    • 1/8 teaspoon ground black pepper

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
    2. In a large frying pan over medium heat, cook the mince, onion, and garlic until beef is evenly brown.
    3. Add the tomatoes, beef stock cubes, sugar, garlic salt and pepper. Cover, and simmer 10 minutes, stirring occasionally, until stock cube has dissolved. Stir in the pasta shells until evenly coated with the sauce to serve.
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    Reviews & ratings
    Average global rating:
    (35)

    Reviews in English (30)

    by
    12

    We used petite diced tomatoes & left them as is. We omitted the salt, used extra minced garlic (3 cloves – total) & veg. stock instead of bullion cubes. We added close to 1T Italian seasoning, about 6 oz. fresh mushrooms (personal preference) & a couple shakes of LA Gold (hot sauce). This is a great week-night “quick fix” dinner.  -  25 Sep 2007  (Review from Allrecipes US | Canada)

    by
    10

    Don't use 3 beef stock cubes if making this in the Uk or Ireland - just use 1/2 a knorr stock cube. They're much smaller in the states.  -  30 Apr 2008  (Review from Allrecipes US | Canada)

    by
    7

    This is such a delicious recipe. I only make 2 small changes. First, I use small pasta shells instead of the larger. Second, I use a spicy ground sausage instead of ground beef, it gives the recipe a nice sweet and spicy taste. Excellent recipe!!  -  03 Aug 2009  (Review from Allrecipes US | Canada)

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