One-Pot Mince and Pasta

Ingredients

• 1 onion (chopped)
• 2 red pepper (diced)
• 3 cloves garlic (minced)
• 500 g mince (ground beef or lamb)
• 500 g pasta (dry pasta of choice)
• black pepper (to taste)
• salt (to taste)
• mixed herbs (to taste)
• paprika or chilli flakes (or mixed seasoning of choice)
• 2 chicken cubes (Knorr brand recommended)
• 1 cup tomato based stew or sauce (Author used a blend of roasted red pointed pepper and tomato purée)
• 4 cups water
• 1 handful spinach (fresh)

Steps

1. 1

   Prepare the vegetables by finely chopping the onion, dicing the red peppers, and mincing the garlic.

2. 2

   In a large pot or deep skillet, brown the 500g of mince over medium-high heat until fully cooked through.

3. 3

   Add the chopped onion, red peppers, and minced garlic to the pot with the meat and sauté until the vegetables are softened and fragrant.

4. 4

   Season the mixture with black pepper, salt, mixed herbs, and paprika or chilli flakes to taste. Crumble in the 2 chicken cubes.

5. 5

   Stir in the tomato-based sauce or the blend of roasted red pointed peppers and tomato purée.

6. 6

   Add the 500g of dry pasta and 4 cups of water to the pot. Ensure the pasta is mostly submerged.

7. 7

   Bring the liquid to a boil, then reduce the heat to a simmer. Cover and cook for approximately 20 minutes, or until the pasta is tender and has absorbed most of the liquid.

8. 8

   Once the pasta is cooked, stir in a handful of fresh spinach and allow it to wilt in the residual heat before serving.

Notes

The author suggests using a blend of roasted red pointed peppers and tomato purée for the sauce base to achieve a deep color and flavor. This is a one-pot recipe where the pasta cooks directly in the sauce and water.

Nutrition per serving

• main
• pasta
• one-pot
• Nigerian
• dinner
• quick-meal
• beef