Tomato Beef Pasta is a classic and comforting dish that combines the savory richness of beef with the tangy sweetness of tomatoes. It’s a versatile recipe that can be adapted to your own preferences, using different cuts of beef, varying the spice level, and adding your favorite vegetables.
INGREDIENTS
- 16 ounces lean ground beef
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 teaspoons chili powder
- 2 teaspoons brown sugar
- Salt and pepper, to taste
- 3 tablespoons ketchup
- 46 ounces tomato juice
- 16 ounces pasta (such as rotini, penne, or elbow)
- Parmesan cheese, for serving
INSTRUCTIONS
- In a large pot over medium heat, brown the ground beef. Drain off any excess fat.
- Add the chopped onion and bell pepper to the pot, sautéing for a few minutes until the vegetables become tender.
- Sprinkle in the chili powder, brown sugar, salt, and pepper. Stir to combine.
- Add the ketchup and tomato juice, mixing everything together.
- Stir in the dry pasta, ensuring it is coated with the sauce. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the pasta is al dente. Stir occasionally, adding water (about ½ cup at a time) if more liquid is needed.
- Serve the dish with grated Parmesan cheese on top, if desired.
Nutrition (per serving):
- Calories: 447 kcal
- Carbohydrates: 71g
- Protein: 28g
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 46mg
- Sodium: 156mg
- Potassium: 1025mg
- Fiber: 4g
- Sugar: 13g
- Vitamin A: 1290 IU
- Vitamin C: 57.4mg
- Calcium: 53mg
- Iron: 4mg
