I love a nice cheesy and creamy pasta recipe but this time I wasn't too bad with the cheese, simply adding a little parmesan before serving. This recipe a quick and delicious and great for a midweek meal for the working family or those who simply don't have too much time.
One-Pot Pasta Bolognese with Vegetables
Spicy Rye
4
10 minutes
20 minutes
English
Tomato Ketchup
I love a nice cheesy and creamy pasta recipe but this time I wasn't too bad with the cheese, simply adding a little parmesan before serving. This recipe a quick and delicious and great for a midweek meal for the working family or those who simply don't have too much time.
Ingredients
500g Beef Mince
1 bottle of Tomato Ketchup
2 large Onions (chopped)
6 large Carrots (chopped into small cubes)
Broccoli (chopped)
2 red Bell Peppers (chopped)
300g Pasta shells (uncooked)
3 cups Beef Stock
2 tbsp Olive Oil
Parsley (to garnish)
Parmesan Cheese (to garnish)
Directions
In a large deep pot, heat the olive oil on medium heat adding the beef mince, all purpose seasoning and the onions. Cook until the beef is completely browned and the onions are soft.
Add the bell peppers, carrots and the broccoli and cook for another 5 minutes. I like a bit of a crunch in my veggies so I try not to over cook them.
Add the tomato ketchup and beef stock to the pot then add the pasta and stir. The pasta might not be fully covered with the liquid but do not fear.
Turn the heat up to medium-high heat, put the lid on the put and bring to boil. Stir to loosen the pasta but now reduce the heat to low, and put the lid back on. Let the it simmer for about 10 minutes stirring occasionally.
Now the pasta should be tender and the sauce should have reduced. Turn the heat off and let the pasta rest.
Serve with some chopped parsley and however much parmesan cheese you like.
ENJOY!
