Pasta absorbs liquid really quickly, so by the time you ladle into bowls, garnish with parmesan, put the bowls on the table, yell at everyone to sit down then start eating, the pasta will go from a little bit too soupy to the perfect level of ooziness.Ĭook beef – Sauté the garlic and onion.
#BEEFY TOMATO MACARONI SOUP HOW TO#
How to make One Pot Creamy Tomato Beef Pastaĭon’t be alarmed by how saucy it is at the end as you take it off the stove, that’s exactly what you want. I like to add a tiny touch of warmth into this to keep things interest but you can just leave it out if you prefer! Red pepper flakes (chilli flakes) – 100% optional. If you don’t have it, use any mix of dried oregano, basil and parsley. Italian herbs – Seasoning! I use a store bought mix, it’s a staple in the dried herbs and spices aisle at any grocery store and doesn’t cost any more than other dried herbs. Tomato paste and canned tomato – Tomato paste gives a boost to the tomato flavour as well as thickening the sauce a touch. Garlic and onion – Essential flavour base. You can also use a little more – increase up to about 400g/14oz.Ĭream – Just 3/4 cup, stirred in right at the end transforms a normal tomato sauce into a creamy tomato sauce! You really do only need 3/4 cup to get the flavour and colour impact of the creaminess.
If using long pasta, it’s easiest to break in half. Avoid the really small pastas like risoni/orzo, tiny stars etc. Pasta type – I used the spirals (fusilli), but other similar sized short pastas will work just fine too. I prefer the flavour of these over other Western stock powders.
#BEEFY TOMATO MACARONI SOUP PLUS#
For an economical option, I recommend using Vegeta stock powder or Chinese chicken stock powder (Knorr) plus water. Tastier than water! I use the liquid cartons regularly in my cooking so I stock up when it’s on sale. 🙂Ĭhicken stock/broth – The cooking liquid of choice. Actually, the fattier the beef, the beefier the flavour – because fat is where all the flavour is! If you mix, say, lamb fat into very lean beef mince and cook it up, you’d swear you’re eating lamb. Today, we use 4 cups of stock plus a can of tomato for 360g/12 ounces of pasta.īeef mince (ground beef) – I use lean here (90% or 95%) but any fat % will do. Proof of ooziness: Ingredients in this One Pot Beef Pastaįollowing on from my introduction about the sauciness of one pot pastas, it will be no surprise when I say that the key to cooking one pot pasta recipes is to have plenty of liquid that the pasta can absorb! Dried pasta absorbs more than double its own weight in liquid as it cooks. It’s essentially a variation of Bolognese, with Italian seasonings plus a dash of cream. Today’s is a beef pasta that comes with a creamy tomato sauce. So, any one-pot pasta recipe you see here on my website is saucy and oozy. It just doesn’t work properly with less saucy pastas, like Puttanesca and pesto pasta, because there’s not enough liquid to cook the pasta evenly. I only use it for saucy pastas, like today’s. I’m quite selective about one-pot pasta recipes. The epitome of easy homemade comfort food with the convenience of one-pot cooking! One Pot Creamy Tomato Beef Pasta This is a beef pasta cooked with Italian seasonings in a creamy tomato sauce.
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