If you need a recipe that is flexible and holds well when you are not sure exactly what time dinner is going to be, my Beef and Pasta One Pot recipe may be your new best friend. It’s hearty, delicious and easy to make – almost as easy as those packaged mixes but full of fresh vegetables as well as mince (ground beef) and pasta.
The best bit is it all comes together in one large saucepan, so there’s a lot less to clean up. That said, if dinner does have to wait, you can transfer it to a casserole dish and keep it warm in the oven. My husband once joked that it then becomes Creamy Beef and Pasta Casserole – let’s just say I am nothing if not flexible!
Variations on Creamy Beef and Pasta One Pot
- Feel free to swap out the vegetables according to what you have on hand. You can use leftover cooked broccoli in place of the courgette (zucchini) or use more carrots and leave out the peppers or courgette etc.
- Leave out the sherry or Madeira for a more kid-friendly, alcohol-free version of the recipe. Most of the alcohol does cook off, and I regularly served this dish to my son with the Madeira in it when he was growing up. This is very acceptable in the UK and Europe but if it does not work for you, simply add ¼ cup (60 ml) more stock.
What To Do With Leftovers
Cool leftovers to room temperature as soon as possible and store in the fridge for up to 3 days. Reheat thoroughly before serving. Leftovers can also be frozen. Be sure to thaw overnight in the fridge before reheating thoroughly.
Creamy Beef and Pasta One Pot Recipe
This recipe makes 6 servings.
2 teaspoons vegetable oil
1 large onion, finely chopped
3 cloves of garlic, minced
1 pound ground beef (pasture raised or free range if possible)
1 yellow or red pepper, de-seeded and sliced
2 carrots, peeled and sliced in thin rings
1 courgette (zucchini), sliced in half vertically and then cut in half moons
¼ cup (60 ml) sherry or Madeira (optional)
2 generous tablespoons all purpose (plain) flour
2 cups (500 ml) beef stock
about 4 cups (1 litre) semi-skimmed milk
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups pasta shapes (I use whole wheat pasta for this recipe most of the time)
¾ cup grated cheddar cheese
¼ cup grated Parmesan cheese (or use more cheddar if you prefer)
salt and pepper to taste
Heat the oil in a very large frying pan with a lid over medium heat. Sauté the onion for a few minutes until it begins to soften. Stir in the garlic and cook for a minute or so longer.
Add the ground beef to the pan, breaking it up as you do so. Brown the meat with the onions and garlic, stirring occasionally.
Stir in the pepper, carrots and zucchini, and cook for a few minutes, stirring occasionally.
Add the sherry, if using, and stir through, cooking for a few minutes so that the meat can take up the flavour while the alcohol evaporates.
Sprinkle the flour over the meat and vegetables and stir in. Cook for a minute or so. Add the beef stock and stir though. Add the 4 cups milk, basil and oregano. Increase the heat a bit, and stir constantly until the mixture just begins to come to the boil.
Stir in the pasta, turn the heat back, and pop the lid on. Simmer for 10 to 15 minutes, or until the pasta is al dente.
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