Description
This Cheeseburger Pasta is a deliciously comforting one-pot meal that combines the flavors of a classic cheeseburger with tender pasta. Ground beef, aromatic vegetables, and rich tomato sauce meld together with creamy cheeses to create a hearty dish perfect for family dinners or quick weeknight meals.
Ingredients
Units
Scale
Vegetables and Seasonings
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 2 carrots, finely diced
- 1 celery stalk, finely diced
- 1 tsp salt, plus more to taste
- 1/2 tsp cracked black pepper, plus more to taste
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp sugar
- 1 tbsp finely chopped flat-leaf parsley, to serve
Meat and Sauces
- 500 g (1 lb 2 oz) minced (ground) beef
- 1/4 cup (60 g) tomato paste
- 4 cups (1 litre) beef stock
- 400 g (14 oz) can crushed tomatoes
Pasta and Dairy
- 350 g (12 1/2 oz) dried macaroni pasta (uncooked, can be substituted with penne or rigatoni)
- 1/2 cup (125 ml) full-cream milk
- 2 cups (250 g) freshly grated colby or cheddar cheese
- 1/2 cup (75 g) freshly grated mozzarella
Instructions
- Prepare the Base: Heat the olive oil in a large, heavy-based frying pan over medium heat. Add the onion, garlic, carrots, celery, and salt. Cook for about 3 minutes until the vegetables are softened and fragrant, but not caramelized.
- Brown the Beef: Add the minced beef to the pan. Cook for another 3 minutes, breaking it up as it browns evenly throughout.
- Season the Meat: Stir in the cracked black pepper, onion powder, dried oregano, and sugar to enhance the flavor complexity.
- Add Tomato Paste: Mix the tomato paste thoroughly into the beef mixture and cook for 1 minute to develop its flavor.
- Add Liquids and Tomatoes: Pour in the beef stock and crushed tomatoes. Bring this mixture to a gentle simmer.
- Cook the Pasta: Add the dried macaroni pasta to the simmering sauce. Cover with a lid and cook for 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. Add a bit more stock or water if the pasta starts sticking.
- Add Milk and Cheese: Stir in the milk and freshly grated colby or cheddar cheese until the cheese fully melts and the sauce becomes creamy. Adjust seasonings if needed.
- Melt Mozzarella: Top the pasta with the grated mozzarella, replace the lid, and let it sit for 30 seconds so the mozzarella melts on top.
- Garnish and Serve: Sprinkle the finely chopped flat-leaf parsley over the pasta before serving to add freshness and color.
Notes
- If the pan is drying out and pasta begins to stick before it’s fully cooked, add a splash of additional beef stock or water as needed.
- Adjust seasoning after adding cheese, since cheese adds saltiness. Taste before adding extra salt or pepper.
- You can substitute macaroni with penne or rigatoni if you prefer a different pasta shape.
- Use full-cream milk for creaminess; lower-fat milk may alter the texture and richness.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 95 mg
