This easy Beef and Beans with Pasta recipe is a hearty and comforting dish perfect for any busy weeknight. With tender beef, creamy beans, and satisfying pasta, it’s quick, nutritious, and packed with flavor. You can easily swap ingredients based on what you have at home, making it a flexible and delicious meal for everyone to enjoy!
Ingredients Needed:
- 1 onion
- 1 clove of garlic
- 1 carrot
- ½ stick of celery
- 1 – 2 x 15ml tablespoons olive oil
- 250 grams of minced beef
- 1 x 400 grams tin of borlotti beans or pinto beans (drained)
- 1 litre beef stock
- 1 x 400 grams tin of chopped tomatoes
- 1 glug of red vermouth or red wine (optional)
- 250 grams of macaroni pasta
- Parmesan cheese to serve
How To Make Beef And Beans With Pasta?
- Prepare the Vegetables: Place the onion, garlic, carrot, and celery in a food processor and pulse until finely chopped (or chop by hand if preferred).
- Cook the Vegetables: Heat the olive oil in a medium-large saucepan or Dutch oven over medium heat. Add the chopped vegetables and cook for 5-7 minutes until softened but not browned, stirring regularly.
- Cook the Beef: Turn up the heat, add the minced beef, and break it up with a wooden spoon until it loses its raw color.
- Add Beans and Liquids: Stir in the drained beans, then slowly add the beef stock, chopped tomatoes, and optional red vermouth or red wine. Bring to a boil.
- Add Pasta: Add the macaroni pasta to the boiling mixture, stir, then reduce the heat to a simmer. Cook uncovered for 18-20 minutes, stirring occasionally to prevent sticking.
- Finish Cooking: Once the pasta is tender, much of the liquid should have evaporated, leaving a thick, stew-like consistency. Add hot water if necessary to adjust consistency.
- Season and Serve: Taste for salt and pepper. Serve with grated Parmesan cheese on top, allowing others to add more if desired.
Recipe Tips:
- Use Fresh Veggies: Fresh onions, carrots, and celery will give the dish better flavor and texture than pre-chopped or frozen options.
- Adjust Pasta Timing: Keep an eye on the pasta as it cooks to avoid overcooking. It should be al dente and not too soft.
- Choose Good Quality Stock: A rich beef stock enhances the flavor of the dish. Use homemade or a high-quality store-bought version for the best taste.
- Don’t Skip the Wine: A splash of red vermouth or wine adds a deep, rich flavor. If you don’t have it, you can substitute it with a little balsamic vinegar.
- Taste as You Go: Always taste your dish before serving. Adjust the seasoning with salt and pepper if needed to balance the flavors.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftovers cool to room temperature. Store in an airtight container in the fridge for up to 3 days.
- Freeze: Once cooled, store the leftovers in an airtight container or freezer bag. Freeze for up to 3 months.
- Reheat: Reheat the leftovers in a pan on medium heat for 5-7 minutes. Add water if needed.
Nutrition Facts:
- Calories: 297 kcal
- Total Fat: 6.7 g
- Saturated Fat: 2.2 g
- Cholesterol: 24.5 mg
- Sodium: 424.1 mg
- Potassium: 506.9 mg
- Total Carbohydrate: 42.8 g
- Dietary Fiber: 6 g
- Sugars: 5.7 g
- Protein: 16.9 g
Try More Nigella Lawson Recipes:
- Nigella Smoky Squid And Beans
- Baked Pasta Shells Stuffed With Spinach and Ricotta
- Nigella Pasta With Clams And Bottarga
Nigella Beef and Beans With Pasta
Description
This easy Beef and Beans with Pasta recipe is a hearty and comforting dish perfect for any busy weeknight. With tender beef, creamy beans, and satisfying pasta, it’s quick, nutritious, and packed with flavor. You can easily swap ingredients based on what you have at home, making it a flexible and delicious meal for everyone to enjoy!
Ingredients
Instructions
- Prepare the Vegetables: Place the onion, garlic, carrot, and celery in a food processor and pulse until finely chopped (or chop by hand if preferred).
- Cook the Vegetables: Heat the olive oil in a medium-large saucepan or Dutch oven over medium heat. Add the chopped vegetables and cook for 5-7 minutes until softened but not browned, stirring regularly.
- Cook the Beef: Turn up the heat, add the minced beef, and break it up with a wooden spoon until it loses its raw color.
- Add Beans and Liquids: Stir in the drained beans, then slowly add the beef stock, chopped tomatoes, and optional red vermouth or red wine. Bring to a boil.
- Add Pasta: Add the macaroni pasta to the boiling mixture, stir, then reduce the heat to a simmer. Cook uncovered for 18-20 minutes, stirring occasionally to prevent sticking.
- Finish Cooking: Once the pasta is tender, much of the liquid should have evaporated, leaving a thick, stew-like consistency. Add hot water if necessary to adjust consistency.
- Season and Serve: Taste for salt and pepper. Serve with grated Parmesan cheese on top, allowing others to add more if desired.
Notes
- Use Fresh Veggies: Fresh onions, carrots, and celery will give the dish better flavor and texture than pre-chopped or frozen options.
- Adjust Pasta Timing: Keep an eye on the pasta as it cooks to avoid overcooking. It should be al dente and not too soft.
- Choose Good Quality Stock: A rich beef stock enhances the flavor of the dish. Use homemade or a high-quality store-bought version for the best taste.
- Don’t Skip the Wine: A splash of red vermouth or wine adds a deep, rich flavor. If you don’t have it, you can substitute it with a little balsamic vinegar.
- Taste as You Go: Always taste your dish before serving. Adjust the seasoning with salt and pepper if needed to balance the flavors.
Nigella Beef and Beans With Pasta