Savory Beef and Tomato Linguine
150g ground beef
1, diced carrot
2 tbsp, chopped parsley
2, diced tomatoes
100g linguine pasta
1 stalk, diced celery
1 bay leaf
1 tbsp worcestershire sauce
1/2 tsp crushed red pepper flakes
2 tbsp, grated pecorino romano cheese
In a large skillet over medium heat, add the ground beef. Use a spatula to break up the meat into small pieces for even cooking. Cook the ground beef, stirring occasionally, until it is browned and no longer pink, usually for about 5-7 minutes. Make sure to drain any excess fat from the skillet before proceeding to the next step.
After cooking the ground beef, add the diced carrots, celery, tomatoes, bay leaf, Worcestershire sauce, and crushed red pepper flakes to the skillet. Stir well to ensure all ingredients are evenly mixed. Let the mixture cook on medium heat for about 5-7 minutes, or until the vegetables have softened slightly. Stir occasionally to prevent sticking and ensure even cooking. This step helps to enhance the flavors of the vegetables and seasonings, creating a rich and savory base for the sauce.
Reduce heat to low and let the sauce simmer for 15 minutes to allow the flavors to meld together. Remove the bay leaf before serving.
In a separate pot, cook the linguine according to package instructions until al dente. Drain the pasta.
Add the cooked pasta to the skillet with the beef and vegetable sauce. Toss everything together and sprinkle with chopped parsley. Serve hot, topped with grated Pecorino Romano cheese.
For a spicy kick, add more crushed red pepper flakes. You can also substitute ground beef with ground turkey for a lighter version of this dish.
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560
60g
35g
20g
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