Growing up, my mom used to always make a Ground Beef Stew when the weather turned colder. It was one of those staple recipes that I always think about this time of year. I decided to take the basic recipe and turn it more into just a Beef & Veggie Pasta the other night for dinner…because my kids just love a good pasta supper. (And let’s be honest, so do I.) This is one of those quick little suppers that will be on the table in minutes and everyone will be happy.
This recipe serves four.
1 pound of ground beef
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 onion, chopped
3 tablespoons Worcestershire sauce
2 teaspoons mustard
about 2 teaspoons of garlic powder
1/2 a tablespoon of brown sugar
2 (8 oz) cans of tomato sauce
about three cups (a package or so) of frozen mixed vegetables (mine had corn and green beans in it)
1 pound of pasta (I used elbow noodles), cooked to al dente
Grated Parmesan cheese to garnish
In a large pot over medium-high heat, brown up your ground beef in a tablespoon or so of EVOO. Once it’s browned and crumbly, stir in a big pinch of salt and pepper followed by the chopped onion. Saute about five minutes or until the onion is tender and then stir in your Worcestershire sauce, mustard, garlic powder, brown sugar and tomato sauce. Bring this mixture to a bubble and then reduce the heat to medium-low and stir in your frozen veggies. Allow the sauce to simmer together about 10 minutes before stirring in your cooked pasta. Stir everything together and then serve with a sprinkle of grated Parmesan.
A quick little pasta supper for your Thursday night!