Description
This Cheeseburger Pasta recipe is a delicious and comforting one-pot meal that combines the flavors of a classic cheeseburger with hearty pasta. Ground beef is cooked with aromatic vegetables, seasoned with herbs and spices, then simmered with tomato paste, crushed tomatoes, and beef stock. Macaroni pasta is added directly to the sauce to absorb all the rich flavors. Finished with creamy melted cheddar and mozzarella cheese and a sprinkle of fresh parsley, this dish is perfect for a quick family dinner ready in just 30 minutes.
Ingredients
Scale
Vegetables
- 1 onion, finely diced
- 2 carrots, finely diced
- 1 celery stalk, finely diced
- 1 tbsp finely chopped flat-leaf parsley, to serve
- 1 tsp freshly minced garlic
Meat and Dairy
- 500 g (1 lb 2 oz) minced (ground) beef
- ½ cup (125 ml) full-cream milk
- 2 cups (250 g) freshly grated colby or cheddar cheese
- ½ cup (75 g) freshly grated mozzarella cheese
Pantry
- 2 tbsp olive oil
- 1 tsp salt, plus more to taste
- ½ tsp cracked black pepper, plus more to taste
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp sugar
- ¼ cup (60 g) tomato paste
- 4 cups (1 litre) beef stock
- 400 g (14 oz) can crushed tomatoes
- 350 g (12½ oz) dried macaroni pasta (can be substituted with penne or rigatoni)
Instructions
- Prepare the Vegetables: Heat 2 tablespoons of olive oil in a large, heavy-based frying pan over medium heat. Add the finely diced onion, minced garlic, carrots, celery, and 1 teaspoon salt. Cook for about 3 minutes, stirring occasionally, until the vegetables are softened and fragrant without caramelizing.
- Brown the Beef: Add 500 grams of ground beef to the pan. Break up the meat with a spoon and cook for approximately 3 minutes, until the beef is browned all over and no longer pink.
- Season the Mixture: Stir in ½ teaspoon cracked black pepper, 1 teaspoon onion powder, 1 teaspoon dried oregano, and 1 teaspoon sugar. Mix thoroughly to combine the spices with the beef and vegetables.
- Add Tomato Paste: Incorporate ¼ cup (60 g) tomato paste into the mixture and cook for 1 minute to enhance the flavor and develop the sauce base.
- Simmer with Stock and Tomatoes: Pour in 4 cups (1 litre) beef stock and a 400 g (14 oz) can of crushed tomatoes. Bring the mixture to a gentle simmer over medium heat.
- Cook the Pasta: Add 350 g dried macaroni pasta to the simmering sauce. Cover with a lid and let simmer for 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. If the pasta is sticking or the liquid evaporates too fast, add a splash more stock or water as needed.
- Add Milk and Cheese: Stir in ½ cup (125 ml) full-cream milk and 2 cups (250 g) freshly grated colby or cheddar cheese. Mix until the cheese has fully melted into the sauce, producing a creamy texture. Adjust salt and pepper to taste. If the sauce is too thick or too thin, adjust with additional milk or stock accordingly.
- Melt the Mozzarella: Sprinkle ½ cup (75 g) freshly grated mozzarella evenly over the pasta. Cover the pan and allow it to sit for 30 seconds to let the mozzarella melt and become gooey and luscious.
- Garnish and Serve: Sprinkle the finely chopped flat-leaf parsley on top for a fresh, vibrant finish. Serve the cheeseburger pasta hot for a satisfying meal.
Notes
- You can substitute macaroni pasta with penne or rigatoni based on your preference or availability.
- If the sauce becomes too thick, add more milk or beef stock to achieve desired consistency.
- To add extra flavor, consider adding a splash of Worcestershire sauce when seasoning the beef.
- For a spicier kick, add some crushed red pepper flakes with the other spices.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and reheat gently on stovetop or microwave.
