An easy one pan skillet dinner with ground beef & pasta.
Sometimes it's a soup, stew, or hash. It depends on the
consistancy of the ingredients, often using leftovers.
Recipe by: www.BensonsGourmetSeasonings.com
Serves: 4 Categories: Beef / Pasta 30 mins
8 ounces elbow macaroni or other small pasta
1 pound lean ground beef, ground turkey or a vegetarian meat substitute
1 large onion, diced
1 green bell pepper, seeded and chopped
1 can (28 oz) crushed tomatoes, no salt added
2 cloves garlic, minced
4 tablespoons olive oil
1/4 cup freshly minced parsley
Freshly ground black pepper, to taste
Parmesean cheese, optional
Cook pasta according to package directions, except no salt added to the cooking water. Undercook the pasta a little as it will continue to cook with the ground beef mixture. Drain and keep warm. Meanwhile, in a large skillet or Dutch oven, over medium-high heat, heat olive oil, add onions and bell peppers. Saute until softened, about 8 minutes, add garlic and Masterpiece a stir about 1 minute. Add ground beef and cook until no longer pink 8-10 minutes. Stir in tomatoes. Add freshly ground pepper. Heat through a few minutes. Add drained pasta. Stir and simmer at least 10 minutes, the longer the better flavor. Before serving, stir in freshly minced parsley. Serve in a large bowl with additional parsley on top. Serve with Parmesean cheese, optional.
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