Description
A delicious and hearty beef macaroni dish topped with melted cheese and fresh parsley.
Ingredients
Scale
- 1 onion (peeled and roughly chopped)
- 1 stick of celery (roughly chopped)
- 1 carrot (peeled and roughly chopped)
- 3 cloves garlic (peeled)
- 2 tablespoons olive oil
- 500 g minced beef (ground beef)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato puree (tomato paste)
- 300 g macaroni pasta
- 1 teaspoon dried oregano
- ½ tablespoon Worcestershire sauce
- 800 g finely chopped tomatoes (2 x 400g (14 oz) tins)
- 360 ml beef stock
- 120 ml full-fat milk
- 200 g mixed grated cheese
- 2 tablespoons finely chopped fresh parsley
Instructions
- Place the onion, celery, carrot, and garlic in a food processor and pulse until finely chopped.
- Heat the oil in a large frying pan (skillet) over high heat.
- Add the vegetable mix, minced beef, salt, and pepper to the pan and fry for 5 minutes, stirring often, until the beef is lightly browned.
- Stir in the tomato puree, then add the macaroni, oregano, Worcestershire sauce, tinned tomatoes, beef stock, and milk.
- Stir together and bring to the boil, then place a lid on and simmer gently for 12-14 minutes, stirring occasionally, until the macaroni is tender.
- Remove the lid and stir in half the cheese.
- Sprinkle the remaining cheese on top, place a lid on and cook for a further minute until the cheese melts.
- Remove the lid, sprinkle on the fresh parsley and a little black pepper and serve.
Notes
- This dish can be topped with additional cheese and baked in the oven for a crispier top.
- Feel free to add more vegetables or spices to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg