Rustic penne pasta with ground/minced beef no tomatoes. Easy, budget-friendly recipe you will love.

Pasta With Minced Meat

Rustic penne pasta with ground/minced beef no tomatoes.

Easy, budget-friendly recipe you will love.

I adopted this recipe from my former colleague Andrea.

There are different names of this yummy food. In Austria, we call it “Haschee Nudeln or Haschee Hörnchen”. It´s the original name in the German language. Translated it literally means  “Hash Noodles”.

You can use any kind of pasta: penne, macaroni, spirelli, rotelli or conchiglie (shells).
The ground/minced meat can be beef pure, or a mixture of beef and pork.

Cooking with ground/minced meat on traveling shows some advantages for us:
  • Fast to cook
  • Good to eat
  • Quick and easy to prepare
  • Cheap form of meat (depending on the quality)
  • Different methods and ways of cooking
  • Can be mixed and stretched with other ingredients (vegetables, spices, rice, pasta…)
  • Very tough and fatty cuts of meat can be finely chopped by a meat grinder. To invest in a meat grinder if you travel to Africa I can really recommend it. We used it several times, because in some areas ground/minced meat is not available and sometimes meat is tough.

Only too well I can remember when I could finely chop very tough meat with a meat grinder in the desert, and then cook delicious, juicy meatballs. It secured our dinner after a long day drive in the middle of nowhere.

 

Pasta With Ground/Minced Meat Step-by-Step:

Equipment:

Large pot, large saucepan, knife, cutting board, cooking spoon.
 

1. Cooking Pasta

Cooking Pasta
Cook all forms of pasta in plenty of boiling water, use at least 4 quarts of water for every pound (4-liter water for 450-gram pasta).

Three-quarter fills a large pot with water, cover, place over high heat and bring the water to a rolling boil.

Add a dash of oil (to help prevent sticking) and a large pinch of salt.

Add the pasta and stir to move it off the bottom of the pot. When the water comes back to a boil start timing, maintaining a slow rolling boil.

The cooking time of pasta varies according to the instructions on the packet. The pasta is done when it is al dente – tender.

Taste the pasta just before the time is up.
Drain and stir a little oil or butter to prevent sticking.

 

2. Fry Onion Until Golden

Fry onion until golden.
Heat olive oil in a large saucepan. Add onion fry and cook over moderate heat for 3-4 minutes until golden.

 

3. Cook Ground/Minced Beef Until Brown

IMG_1841
Add ground/minced beef, increase the heat slightly, stir and cook until brown.

 

4. Pour in the Vegetable Stock

IMG_1844

Pour in the vegetable stock until the minced meat is covered. Add marjoram, salt, and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 15 minutes, stirring occasionally.

 

5. Combine Pasta With the Meat Sauce

IMG_1845

 

6. Stir Until Heated Through

Rustic penne pasta with ground/minced beef no tomatoes. Easy, budget-friendly recipe you will love.

 

7. Serve it Hot With a Fresh Salad

Rustic penne pasta with ground/minced beef no tomatoes. Easy, budget-friendly recipe you will love. | easycookingrecipes.info
 

 

Pasta With Minced Meat
 
Prep time / Vorbereiten
Cook time / Zubereiten
Total time / Arbeitszeit
 
Rustic penne pasta with ground/minced beef no tomatoes. Easy, budget-friendly recipe you will love.
Author:
Recipe type: Main
Cuisine /: Austrian
Serves / Portionen: 4
Ingredients / Zutaten
  • 500 g/16 oz penne pasta (4.5 L water + 1 dash of oil + pinch of salt)
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 500 g/1 lb ground/minced beef
  • 1 cup (250 ml) vegetable stock
  • 1 teaspoon marjoram
  • Salt and black pepper to taste
Instructions / Zubereitung
  1. Cooking the pasta: Cook all forms of pasta in plenty of boiling water, use at least 4 quarts of water for every pound (4-liter water for 450-gram pasta). Bring a large pot with water to boil, add a dash of oil and a large pinch of salt. Place penne pasta in the pot, and boil for 6-9 minutes, uncovered, until just tender (al dente) and drain. Stir in a little oil or butter to prevent sticking.
  2. Heat 4 tablespoon of olive oil in a large saucepan. Add onions, fry over medium heat for 3 - 4 minutes until golden.
  3. Add ground (minced) beef, increase the heat slightly (medium-high), stir and cook until brown and no pink remains.
  4. Pour in the vegetable stock until the minced meat is covered.
  5. Stir in marjoram, salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 30 minutes, stirring occasionally.
  6. Combine pasta with the meat sauce and stir until heated through.
  7. Serve it hot with a fresh salad.
Notes / Bemerkungen
Variations:
You can use any kind of pasta: penne, macaroni, spirelli, rotelli or conchiglie (shells).
The ground/minced meat can be beef pure, or a mixture of beef and pork.
You can also use leftover of meatballs or meatloaf instead of ground/minced meat and add the gravy of the meatloaf.

Additions:
Lemon juice, capers, parsley, paprika, thyme, garlic, carrot
Nutrition Information / Ernährungsinfo
Serving size: 4 Calories: 829 Fat: 31g Saturated fat: 8g Unsaturated fat: 20g Trans fat: 1g Carbohydrates: 97g Sugar: 5g Sodium: 347mg Fiber: 5g Protein: 39g Cholesterol: 77mg

 
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Enjoy your meal!

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