Macaroni with mince, vegetables and tomato sauce

    20 min

    This is a weekly favourite. Especially when we all have afternoon and evening activities so eating happens at odd times. Easy to prepare and easy to heat up later. If you keep the macaroni and sauce separate the sauce can also be used on a bap. Nice with a fresh salad.

    5 people made this

    Serves: 4 

    • 500gr minced beef
    • 300gr macaroni
    • 1 jar of tomato sauce
    • 200 - 300gr of fresh chopped vegetables
    • 1 sachet of macaroni/spaghetti herbs and spices.
    • Grated cheese

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Bring water to the boil and cook the macaroni.
    2. Brown and losen the mince in a frying pan or Wok so that it's "crumbly"
    3. Add the sachet of macaroni/spaghetti herbs and spices according to the instructions.
    4. Now add the fresh vegetables. Any vegetables will do. I often "cheat" and buy bags with ready to cook stirfry veggies which usually have a good mix of vegetables in it. In Holland, where I live, you can also get Macaroni packs with chopped veg in it.
    5. Now add the tomato sauce.
    6. Leave to simmer for 5 - 10 minutes, until the vegetables are soft enough for your liking.
    7. Make sure to stir the sauce from time to time so that the tomato sauce doesn't stick to the frying pan or wok.
    8. Now you can either add the cooked macaroni to the sauce and serve it as one dish or serve the macaroni and sauce separately. If you want to reheat the sauce later I recommend just reheating the sauce as we find that macaroni gets "rubbery" when reheated.
    9. Finally add a good sprinkling of grated cheese on top. Us being Dutch usually means we add grated Gouda but Mozarella or Parmezan is also very nice.
    10. I recommend a nice sidedish of fresh salad to go with this.

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