I thought long and hard about what to call this, and easy-peasy pasta is the best thing I could come up with. For shame, Jones. For shame.
To be fair, though, it is easy-peasy. And it’s pasta. And beef-and-tomato-and-macroni-that-you-cook-in-one-pot-in-thirty-minutes doesn’t have the same ring to it. So we’ll stick with easy-peasy pasta for now.
This is such an easy pasta recipe. Pasta recipes usually involve a million pans as you make a sauce in one, cook meat and veg in another and boil the pasta in a third. In this recipe, you do it all in one and it’s all the better for it. I’ve never cooked pasta in its own sauce before, but it really works. My criticism with pasta is always that it’s boring, but cooking it in the sauce means it absorbs all that lovely flavour and every bite is a treat.
I know I say it about everything, but this was really good. Garry and I ate it and IMMEDIATELY went back for seconds. If you aren’t greedy pigs like us, this will serve six people.
I chucked a lot of basil in mine, because I like basil, but really you can add whatever you like. This is a very free recipe – more a guideline than anything else, or a template you can fill with whatever you like. Have fun.
- 500g extra lean beef mince
- 1 large red onion, diced
- 2 garlic cloves, minced
- Other vegetables such as peppers, mushrooms (optional)
- 2 cans of chopped tomatoes
- 250g macaroni
- Herbs to taste (Basil and oregano work well
- A beef stock cube
- Cheese, to garnish (optional)
- Fry the onions and garlic in a large, deep saucepan until the onion is translucent. If you're using any other veg, add that at this point too
- Add the mince and brown in the same pan
- Add the tomatoes. Fill an empty tomato can with water, swirl it round, then add to the pan. Tip in the raw macaroni and sprinkle over any herbs/spices and the stock cube. Stir to combine then bring to the boil. Cover the pan and reduce the heat to medium
- Cook for 20-25 minutes, until the macaroni is tender. Make sure you stir regularly or the mix will stick