One Pot Beef Mince Pasta
This one pot beef mince pasta is a quick and comforting weeknight dinner made with simple pantry staples. Everything cooks together in one pot for minimal clean up, and the result is a creamy, savoury pasta packed with flavour. This easy recipe is perfect for when you need dinner on the table in around 30 minutes!
Servings 4 servings
Calories 627kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 brown onion/yellow onion finely diced
- 2 cloves garlic minced
- 500 grams beef mince/ground beef
- 2 tablespoons tomato paste
- 1 teaspoon Italian herbs/Italian seasoning
- Salt and pepper to taste
- 200 grams small pasta such as shells
- 250 ml dairy free milk such as oat or almond milk
- 375 ml beef stock or use 1 beef stock pot with 1½ cups water (see notes)
- ½ cup shredded dairy free cheese optional
- Fresh parsley chopped, to serve
Instructions
- Heat the 1 tablespoon olive oil in a large, heavy-based pot over medium heat. Add the 1 brown onion/yellow onion and cook for 3–4 minutes, or until softened.
- Stir in the 2 cloves garlic and cook for 30 seconds, or until fragrant.
- Add the 500 grams beef mince/ground beef and cook, breaking it up with a spoon, until browned and any liquid has evaporated.
- Stir through the 2 tablespoons tomato paste, 1 teaspoon Italian herbs/Italian seasoning, and Salt and pepper. Cook for another 1–2 minutes, until the mixture is fragrant and dark in colour.
- Add the 200 grams small pasta, 250 ml dairy free milk, and 375 ml beef stock. Mix well to combine.
- Cover with a lid and cook for around 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has absorbed. Add a splash of water if it is getting too dry before the pasta is cooked.
- Once the pasta is cooked, stir through the ½ cup shredded dairy free cheese, if using, until melted and creamy. Top with chopped Fresh parsley and serve.
Video
Notes
Cooking time: this can vary with the pasta shape and brand, so add a little more water or stock if it starts to dry out before the pasta is cooked through.
Beef stock: I use a Continental beef stock pot added straight to the pot along with water, as I find they have more flavour than regular stock. You can use any stock you like however, just use a good quality one as this is where the flavour of the dish is coming from. If you use a salt-reduced stock, taste and adjust the seasoning at the end.
Storage instructions: keeps in the fridge for up to 3 days. Add a splash of milk or water when reheating.
Nutrition
Calories: 627kcal | Carbohydrates: 48g | Protein: 31g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 321mg | Potassium: 666mg | Fiber: 3g | Sugar: 5g | Vitamin A: 363IU | Vitamin C: 9mg | Calcium: 146mg | Iron: 4mg
