Description
Easy 30 minute dinner
Ingredients
Scale
- 6 ounces pasta of choice (not spaghetti or linguini)
- 1/2 pound lean ground beef
- 1 tbs olive oil
- 1/2 small onion, diced (white or yellow)
- 1/2 red bell pepper, diced (or color of choice)
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes
- 1 tbs tomato paste
- 2 tsp Italian seasoning (or combination of oregano, basil, marjoram)
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes (or to taste) (OPTIONAL)
- salt and black pepper to taste
- 1/2 cup beef or veggie broth
- 1 cup shredded mozzarella cheese
- 2 Tbs grated Parmesan cheese
- Fresh parsley, chopped (GARNISH) (OPTIONAL)
Instructions
- Start a large pan of salted (highly salted, like the ocean) water on high heat
- Cook the pasta according to the package directions until al dente
- Drain and set aside, reserving 1/2 cup of the pasta water
- Heat the olive oil in a large skillet over medium-high heat
- Add the beef and cook for 6-8 minutes, breaking it apart until browned.
- Drain excess fat if needed.
- Stir in the onion and bell pepper.
- Cook for 4-5 minutes until softened
- Add the garlic and cook for 30 seconds just until fragrant
- Mix in the tomatoes, tomato paste, Italian seasoning, oregano, spaprika, red pepper flakes, salt, and pepper.
- Mix to coat the meat the vegetables.
- Add the broth and simmer for 5 minutes.
- Add the cooked pasta and toss until well coated with the sauce. If too dry, add the reserved pasta water slowly until desired consistency
- Sprinkle the top with the Mozzarella and cover the skillet for 2-3 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley and Parmesan cheese when serving
- Prep Time: 10 minutes
- Cook Time: 30 minutes