Ingredients
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250 g (8 oz) pasta (e.g., elbow macaroni or penne)
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400 g (14 oz) ground beef
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1 tbsp vegetable oil
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1 small onion (finely chopped)
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2 garlic cloves (minced)
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1 tsp mustard
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1 tbsp ketchup
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1 tsp Worcestershire sauce
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1 can (400 g / 14 oz) diced tomatoes
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½ cup beef broth
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1 tsp smoked paprika
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½ tsp salt
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¼ tsp black pepper
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1 cup shredded cheddar cheese
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½ cup shredded mozzarella cheese
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2 tbsp sour cream (optional, for extra creaminess)
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Chopped parsley or chives for garnish
Instructions
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Cook the Pasta:
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Cook pasta according to package instructions. Drain and set aside.
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Cook the Beef:
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Heat oil in a large skillet over medium heat. Add chopped onion and sauté until soft.
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Add garlic and cook for 1 more minute.
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Add ground beef and cook until browned.
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Add Flavor:
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Stir in mustard, ketchup, Worcestershire sauce, smoked paprika, salt, and pepper.
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Pour in diced tomatoes and beef broth. Simmer for 10 minutes.
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Combine & Melt Cheese:
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Add the cooked pasta to the skillet and mix well.
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Stir in cheddar and mozzarella cheese until melted.
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For extra creaminess, mix in sour cream.
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Serve:
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Garnish with chopped parsley or chives and serve warm.
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