Grind meat and pasta sauce over pasta
Quick and easy, one of my 30 minutes or less recipes. Very easy to make, and very adaptable to any demand. For vegetarians, swap meat for eggplant. Want a leaner version, you can use grind chicken instead of beef/pork. Want a creamier version, you can use grind chicken with a carbonara sauce. Also goes well with a variety of pastas. Spaghetti, penne pasta, tagatelle pasta, etc.
Servings: 4
Cost: €5
Equipment
- medium pot
- medium/large skillet or wok
Ingredients
Grind meat
- 500 grams Grind meat Can be pork, beef, pork/beef mix, chicken or eggplant
- 1 bottle pasta sauce Goes best with Italian seasoned sauce, can alternate with carbonara sauce if using grind chicken
- salt/pepper to taste
Optional veggies:
- 3 carrots small, chopped
- 1 can corn small can is fine, larger can if preferred
- 4-6 mushrooms sliced
- 1 bell pepper red, chopped
- 2 chives chopped
Pasta
- 1 package Pasta of choice approx 500 grams. Can be penne pasta, spaghetti, tagatelle or any pasta of your choice
Instructions
Prepare pasta:
- In medium pot, add water and cook pasta as recommended. Do this first, as it takes the longest.
Grind meat preparation:
- In large skillet (I prefer to use a wok for the extra height) fry meat until brown/golden. Approx 4-5 minutes
- Add veggies of choice and mix in well. Fry for another 2 minutes.
- Add pasta sauce and mix in. Let simmer for another 3 minutes
- That's it. Serve warm over pasta.
Notes
When cooking grind meat with pasta sauce, you can add about 20ml of cooking cream to give the sauce a nice creamy taste. You can also top with pretty much any kind of cheese and let melt. Dutch gouda cheese shredded, mozzarella, parmesan. Just drizzle a little over the meat and let melt.