Pasta with beans and beef
12 servings
70 minutes
Pasta with beans and beef is a hearty and aromatic dish of European cuisine, harmoniously combining the tender taste of beef, the richness of tomatoes, and the spiciness of spices. Its roots trace back to rustic cooking, where the combination of meat and legume ingredients ensured nourishment and satiety. The thick broth soaks into the pasta, making it juicy and tender, while oregano and Tabasco add a hint of spice. It’s an ideal dish for cozy family dinners and friendly gatherings, especially in cold weather. It can be served with crispy bread and fresh herbs for even more enjoyment.
1
First, place the beef in a large pot and sauté in oil over medium or high heat until the meat is coated with a brown crust.
- Olive oil: 3 teaspoons
- Ground beef: 900 g
2
Then add onion, carrot, celery, and tomatoes, reduce the heat and simmer for about 10 more minutes. After that, add the canned beans to the pot, draining the juice and rinsing them first.
- Onion: 340 g
- Carrot: 400 g
- Celery: 400 g
- Canned tomatoes: 1.3 kg
- Red kidney beans: 2 glasss
- White beans: 300 g
3
Also add beef broth, spaghetti, oregano, pepper, Tabasco sauce, and spaghetti sauce.
- Beef stock: 2.5 l
- Spaghetti: 225 g
- Oregano: 3 teaspoons
- Ground black pepper: 2.5 teaspoons
- Tabasco sauce: 1.5 teaspoon
- Spaghetti sauce: 1300 g
4
Cook on low heat until the celery and carrots are soft, about 45 minutes.
- Celery: 400 g
- Carrot: 400 g
