One-Pot Pasta with Tomato Sauce and Ground Beef

Ingredients

• 2 tablespoons Olive oil (extra virgin)
• 1 piece Onion (finely chopped)
• 2 clove Garlic cloves (sliced)
• 0.5 piece Red bell pepper (diced)
• 0.25 piece Green bell pepper (small amount, diced)
• 250 g Ground beef (lean preferably)
• 1.5 teaspoon Salt (generous, as the pasta cooks in the liquid)
• 0.5 teaspoon Black pepper (freshly ground)
• 1.5 piece Fresh tomatoes (blended or grated)
• 1 teaspoon Sweet paprika (not too full)
• 2 tablespoons Fresh parsley (chopped)
• 1 leaf Bay leaf (optional)
• 2.5 tablespoons Tomato puree (diluted with a little water)
• 350 g Pasta (spaghetti or other) (of your choice)
• 500 ml Water (boiling)
• 50 g Grated cheese (Parmesan or other) (for serving, optional)

Instructions

1. Prepare the ingredients

   Slice the onion, mince the garlic, dice the bell peppers, blend or grate the tomatoes, chop the parsley.

   Time: PT5M

2. Sauté the aromatics

   Heat 2 tablespoons of olive oil in the pot over medium heat. Add the onion, garlic, red bell pepper and green bell pepper. Sauté for 5 minutes until tender.

   Time: PT5M

   Temperature: feu moyen

3. Cook the ground meat

   Add the ground meat, season generously with salt and pepper. Break up the meat with a wooden spoon and cook for 8 minutes until well browned.

   Time: PT8M

   Temperature: feu moyen

4. Add tomatoes and spices

   Pour in the blended tomatoes, add the paprika, parsley (or oregano), bay leaf and diluted tomato puree. Stir and cook for 3 minutes.

   Time: PT3M

   Temperature: feu moyen

5. Add pasta and water

   Add the pasta to the pot, then pour in the boiling water just covering the pasta. Stir quickly to prevent the pasta from sticking.

   Time: PT2M

6. Cook pasta covered

   Place the lid and cook for 7 to 10 minutes over medium heat, stirring halfway through. Check the water level and add a little more if needed.

   Time: PT9M

   Temperature: feu moyen

7. Rest off the heat

   Remove the lid, stir one last time, turn off the heat and let rest for 5 minutes so the pasta absorbs the remaining sauce.

   Time: PT5M

8. Serve

   Serve the pasta on plates, sprinkle with grated cheese to taste.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Olive oil: sunflower oil, canola oil
• Instead of Onion: shallot
• Instead of Garlic cloves: garlic powder
• Instead of Red bell pepper: yellow bell pepper
• Instead of Green bell pepper: red bell pepper
• Instead of Ground beef: ground turkey, vegetable substitute
• Instead of Salt: sea salt
• Instead of Black pepper: white pepper
• Instead of Fresh tomatoes: canned crushed tomatoes
• Instead of Sweet paprika: mild chili
• Instead of Fresh parsley: fresh oregano
• Instead of Tomato puree: tomato concentrate
• Instead of Pasta (spaghetti or other): short pasta
• Instead of Water: light broth
• Instead of Grated cheese (Parmesan or other): grated Gruyère, pecorino

Equipment Needed

• Deep pot or high-sided skillet
• Wooden spoon
• Chef's knife
• Cutting board
• Cheese grater (optional)
• Measuring spoon
• Measuring cup
• Lid

Critical Steps — Do Not Skip

• Properly sauté the aromatics without burning them.
• Cook the meat until fully browned.
• Maintain the water proportion so the pasta is neither dry nor soggy.

Chef Tips from the Video

• Use short-shaped pasta (penne, fusilli) for better sauce absorption.
• Add a pinch of sugar if fresh tomatoes are very acidic.
• Finish the dish with a drizzle of extra-virgin olive oil for more shine.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 2 to 3 days.

Freezer: Can be frozen up to 1 month, let cool completely before placing in the freezer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vegetables (onion, garlic, bell peppers) ahead of time and keep them refrigerated for 2 hours.
• Tomato sauce can be made the day before and reheated before adding the pasta.