Beef and tomato macaroni
Beef mince and tomatoes make a spoonable sauce for macaroni. Keep the pasta separate until the end so it does not absorb all the sauce while cooking.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 250g raw beef mince
- 160g dried macaroni
- 400g tin chopped tomatoes
- 1 small onion, finely chopped
- 1 tsp olive oil
- ½ tsp dried mixed herbs
- Black pepper, to taste
Method
- Soften the onion
Heat the oil in a deep frying pan. Soften the onion over a medium heat for 5–7 minutes, stirring occasionally, before adding the raw mince.
- Brown the mince
Break the mince into small pieces with a spoon and cook for 5 minutes, stirring well. Browning is a first step, not the final check that minced meat is safe to eat.
- Simmer the tomato sauce
Add the tomatoes and herbs. Simmer for 15–20 minutes, stirring regularly, until the sauce thickens and the meat is thoroughly cooked. Check the centre of the meat mixture reaches 75°C for 30 seconds.
- Cook and combine the macaroni
Meanwhile cook the macaroni following its packet instructions. Reserve a little pasta water, drain, then stir the macaroni into the sauce. Add a spoonful of reserved water if too thick.
- Season and serve
Heat through, season with pepper and divide between bowls. Let portions cool to a comfortable eating temperature, especially when serving children.
Make it work with what you have
- Use mince for this recipe: diced stewing beef will not become tender in the same time. If you have a different cut, choose a method written for that cut.
- Finely grated carrot can be softened with the onion if available. It adds texture without changing the pasta quantity.