Jan’s Beefaroni

AuthorJulie

One-pot Beefaroni

2 small onions, peeled and quartered
2 large carrots, peeled and cut into chunks
2 celery stalks, peeled and cut into chunks
4 garlic cloves
1 Tbsp olive oil
1 Tbsp dried oregano
1 tsp crushed red pepper flakes
1 tsp salt
1 lb ground beef
3 cups chicken stock
1/2 cup red wine
1 28 oz (796 mL) can crushed tomatoes
2 Tbsp Worcestershire sauce
2 Tbsp tomato paste
1/4 cup packed fresh basil leaves, stems removed and chopped (optional)
1 lb dry or fresh macaroni or other small pasta
1 cup grated mozzarella
1/2 cup grated Parmesan

1

Preheat the oven to 350F. Place the onions, carrots, celery and garlic in the bowl of a food processor and pulse until finely chopped, scraping down the side of the bowl. (Alternatively, chop everything finely.) Set a large Dutch oven over medium-high heat, add the oil and cook the vegetable mixture for 3-4 minutes, until softened. Stir in the oregano, red pepper and salt and cook for another minute.

2
3

Crumble the beef into the pot and cook, stirring occasionally, for 5 minutes or until the meat is browned. Stir in the stock, wine, tomatoes, Worcestershire, tomato paste, basil and pasta. Bring to a boil, lower the heat to medium and cook, stirring frequently, for 11-13 minutes or until the pasta is nearly cooked but firm to the bite.

4
5

Sprinkle with mozzarella and Parmesan and bake for 10 minutes, or until the cheese is melted and the pasta is heated through. Serves 6-8.

Ingredients

 2 small onions, peeled and quartered
 2 large carrots, peeled and cut into chunks
 2 celery stalks, peeled and cut into chunks
 4 garlic cloves
 1 Tbsp olive oil
 1 Tbsp dried oregano
 1 tsp crushed red pepper flakes
 1 tsp salt
 1 lb ground beef
 3 cups chicken stock
 1/2 cup red wine
 1 28 oz (796 mL) can crushed tomatoes
 2 Tbsp Worcestershire sauce
 2 Tbsp tomato paste
 1/4 cup packed fresh basil leaves, stems removed and chopped (optional)
 1 lb dry or fresh macaroni or other small pasta
 1 cup grated mozzarella
 1/2 cup grated Parmesan

Directions

1

Preheat the oven to 350F. Place the onions, carrots, celery and garlic in the bowl of a food processor and pulse until finely chopped, scraping down the side of the bowl. (Alternatively, chop everything finely.) Set a large Dutch oven over medium-high heat, add the oil and cook the vegetable mixture for 3-4 minutes, until softened. Stir in the oregano, red pepper and salt and cook for another minute.

2
3

Crumble the beef into the pot and cook, stirring occasionally, for 5 minutes or until the meat is browned. Stir in the stock, wine, tomatoes, Worcestershire, tomato paste, basil and pasta. Bring to a boil, lower the heat to medium and cook, stirring frequently, for 11-13 minutes or until the pasta is nearly cooked but firm to the bite.

4
5

Sprinkle with mozzarella and Parmesan and bake for 10 minutes, or until the cheese is melted and the pasta is heated through. Serves 6-8.

Jan’s Beefaroni
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.