This Hearty One-Pot Pasta with Beef and Peppers is a recipe born out of necessity and a craving for something comforting and flavorful. My grandmother used to make a simple goulash, and this is my Thermomix®-friendly take on that classic, streamlined for busy weeknights. It’s become a staple in my household, and I hope it will in yours too. The beauty of this dish lies in its simplicity and the way the ingredients work together. The rapeseed oil provides a neutral base for sautéing, allowing the onions to soften and release their sweetness. The 5%-fat steak mince is key; it provides a rich, meaty flavor without being overly greasy. Using lean mince ensures the final dish isn't swimming in fat. The peppers, I prefer a mix of red and yellow for visual appeal and a slightly sweeter taste, add a vibrant freshness and a satisfying crunch. Garlic, of course, is essential for depth of flavor, and the thyme leaves bring a subtle herbaceous note that complements the beef beautifully. Smoked paprika is the secret weapon here; it imparts a smoky, almost barbecue-like flavor that elevates the dish beyond a simple pasta. The chopped tomatoes and tomato purée create a rich, tangy sauce, while the hot vegetable stock provides the necessary liquid for cooking the pasta and binding everything together. Finally, the wholemeal penne adds a nutty flavor and a slightly chewier texture compared to regular pasta, making it a more satisfying and wholesome meal. When using the Thermomix®, it's important to scrape down the sides of the mixing bowl after chopping the onions to ensure even cooking. When browning the mince, use a spatula to break it apart into smaller pieces for even browning. Don't be afraid to adjust the cooking time for the pasta depending on your preference; some people prefer their pasta al dente, while others prefer it softer. If the sauce seems too thick, add a little more hot vegetable stock. This recipe is incredibly versatile. For a vegetarian or vegan version, simply substitute the beef mince with plant-based mince or lentils. You can also add other vegetables like zucchini, mushrooms, or spinach for extra nutrients. Feel free to experiment with different spices; a pinch of chili flakes for heat or a teaspoon of cumin for a more earthy flavor would work well. Serve this one-pot pasta hot, garnished with a sprinkle of fresh parsley or a dollop of sour cream. A side of crusty bread is perfect for soaking up the delicious sauce. It's also great on its own as a complete and satisfying meal. Leftovers can be stored in an airtight container in the refrigerator for up to three days. It reheats well in the microwave or on the stovetop. This dish is also perfect for meal prepping; you can make a big batch on Sunday and enjoy it throughout the week. You can even prepare all the ingredients in advance – chop the vegetables, measure out the spices – and store them in separate containers in the refrigerator until you're ready to cook. This will make the cooking process even faster and easier.

Hearty One-Pot Pasta with Beef and Peppers

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Description

Ingredients (11 ingredients)

Preparation (7 steps)

Sauté onions

Brown the mince

Add peppers and cook

Add garlic and spices

Add tomatoes and stock

Add pasta and cook

Rest and serve

Finished cooking? Great! 🎉

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