How about some Cheesy Beef Pasta for dinner tonight?

Posted on by laurenarva

I realized I haven’t shared a recipe here on my blog for a little while, so I figured one is due. I try my best to choose recipes I think would please most people, as opposed to something very specific that requires a tailored palate, and I figure pasta is one that normally appeals to the masses.

I make cheesy noodles with beef for myself and Blaine quite often using my own recipe, if you can even call it that, so when I spotted a recipe for Cheesy Beef Pasta from tasty.co, not only was I curious to see how it compares to my own, but, additionally, I knew I had to share it with all of you. Check it out.

“Ingredients

“for 6 servings

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1 lb lean ground beef
  • kosher salt, to taste
  • 2 tablespoons tomato paste
  • 2 garlic cloves, minced
  • 1 14½-ounce can of petite diced tomatoes
  • 3 cups beef stock
  • 2 cups whole milk
  • 1 lb uncooked cavatappi
  • 3 cups shredded cheddar cheese
  • ½ cup cooked bacon
  • Chopped fresh parsley, for garnish

“Preparation

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  2. Add the ground beef to the pot. Break up the beef with a spatula, and cook, stirring occasionally, until browned, about 5 minutes. Season with salt.
  3. Add the tomato paste and garlic. Cook until fragrant and the tomato paste turns brick red in color, about 2 minutes. Add the diced tomatoes, beef stock, and milk, and bring to a low boil.
  4. Once the liquid is boiling, add the cavatappi. Cover and cook, stirring occasionally, for about 10 minutes, or until the noodles are al dente and have absorbed most of the liquid. NOTE: The timing will differ depending on what type of noodles you use.
  5. Remove the pot from the heat. Stir in the cheddar cheese until melted. Add the cooked bacon. Garnish with parsley, if desired.
  6. Enjoy immediately!” the recipe states.

I was simultaneously surprised and pleased to see that this recipe is quite similar to my own. The biggest difference between the two is that I normally don’t add milk because Blaine and I are both sensitive to dairy, and the cheese packs a well enough punch on our collective gut health.

Enjoy, friends.

Photo by Md Shohan Ridoy on Unsplash

Leave a comment