Equipment
- 1 Large pot
Ingredients
Mince
- 2 cloves garlic
- 1 tbsp / 15 ml olive oil
- 400 g beef mince
- 2 tsp Moroccan seasoning
Pasta
- 400 g crushed tomatoes
- ¼ cup / 70 g tomato paste
- 2 cups / 500 ml beef stock
- 200 g macaroni pasta or gluten-free pasta
Veggies
- 1 zucchini
- ½ cup / 50 g cheese
- 2 tsp honey
- 1 cup / 140 g frozen peas
Instructions
Cook mince
- Peel and mince 2 cloves garlic. Heat 1 tbsp olive oil in a large pot over high heat. Cook the garlic for 1 minute, until fragrant. Then add 400 g beef mince, breaking up the lumps with a spoon, for 4 minutes until browned. Add 2 tsp Moroccan seasoning and stir to combine.
Cook pasta
- Then add 400 g crushed tomatoes, ¼ cup tomato paste and 2 cups beef stock and bring to a boil. Stir in 200 g macaroni pasta. Reduce the heat to medium and cook, stirring occasionally, for 8-10 minutes until the pasta is al dente and the sauce is thickened.
Cook veggies
- Grate 1 zucchini and ½ cup cheese. Add the zucchini, 2 tsp honey and 1 cup frozen peas to the pasta mixture and cook, stirring, for 4 minutes or until heated through. Stir half the grated cheese into the pasta mixture. Season to taste with salt and pepper.
To serve
- Divide the beef macaroni with veggies between bowls and sprinkle with the remaining cheese.
Nutrition
Calories: 451kcal | Carbohydrates: 47g | Protein: 37g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 636mg | Potassium: 1325mg | Fiber: 6g | Sugar: 13g | Calcium: 165mg | Iron: 5mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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