Directions
- 1Add salt to boiling water.
- 2Add 170g of pasta to the boiling salted water.
- 3Cook the pasta for 8 minutes.
- 4Save 1/3 cup of pasta water.
- 5Drain the pasta and set it aside.
- 6Add 2 tbsp of minced garlic to a pan with olive oil.
- 7Add diced red onion to the pan.
- 8Cook until the garlic and onion are soft.
- 9Make space in the pan for the beef.
- 10Add 500g of lean ground beef to the pan.
- 11Add 1 tsp of salt, pepper, paprika, chili powder, and oregano to the beef.
- 12Cook the beef until it is soft and browned.
- 13Set the cooked beef aside.
- 14Add 1 cup of tomato sauce to the pan.
- 15Add 1 cup of beef broth to the pan.
- 16Add 1 cup of milk to the pan.
- 17Add the saved 1/3 cup of pasta water to the sauce.
- 18Stir the sauce and bring it to a boil until it thickens.
- 19Add 1/2 cup of low-fat cheese to the sauce.
- 20Mix the cheese into the sauce on low heat.
- 21Add the cooked pasta to the sauce.
- 22Add the cooked beef to the pasta and sauce.
- 23Mix everything well together.
Ingredients
- water
- 1 tsp salt
- 170 g pasta
- 1 tsp olive oil
- 2 tbsp minced garlic
- 1 red onion
- 500 g lean ground beef
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp oregano
- 1 cup tomato sauce
- 1 cup beef broth
- 1 cup milk
- 0.33 cup pasta water
- 0.5 cup low fat cheese
Equipment
potpan
Tips
- Be patient and let the sauce boil for a bit until it slightly thickens. Then make sure to lower the heat before mixing in the cheese so it doesn’t curdle!
- For a spicy kick, feel free to add 1 tsp of chili flakes into your sauce mix
- Double this recipe for up to 6 servings for the week!
- chopped zucchini is a great veggie addition to this recipe.
- Any type of pasta of your choice works great here such as a low carb option, chickpea, high protein, veggie, and more.
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