Description
One-pot pasta made with kidney beans, ground beef, onions, carrots, celery, tomatoes and simmered in beef broth and spaghetti sauce.
Ingredients
Units
Scale
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
- Salt to taste
- 1 teaspoons dried oregano
- 1 medium onion, diced
- 1 cup carrots, diced
- 2 celery stalks, sliced
- 1 large tomato, diced
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 2 cups beef broth (I used beef bone broth)
- 2 cups spaghetti sauce
- 8 ounces pasta shell
- 1–2 teaspoons hot sauce (I used Tabasco), optional
- 1/4 cup chopped fresh parsley
- Freshly ground black pepper
- 1/2 cup shredded parmesan cheese or freshly grated parmesan cheese
Instructions
- In a large pot, heat olive oil over medium heat. Add ground beef and break it up with a spatula. Cook until the beef starts to brown. In the meanwhile, season with salt and oregano.
- Add onions, carrots, celery and tomatoes into the pot. Mix well and cook for about 10 minutes, stirring occasionally.
- Add beans, beef broth, spaghetti sauce, followed by pasta shell; drizzle hot sauce in the pot if using; stir and mix well. Bring to a boil and then simmer for 15-20 minutes on medium-low heat, or until the pasta is tender.
- Add freshly ground black pepper to taste and stir in parsley, then top with parmesan cheese. Dish, garnish with more parsley or cheese. Enjoy!
Notes
If you are looking for a more soupy version, add 1 more cup beef broth and spaghetti sauce at step 3.
Nutrition
- Serving Size: 1
- Calories: 593
- Sugar: 14g
- Sodium: 1080.9mg
- Fat: 18.1g
- Carbohydrates: 68g
- Protein: 39.2g
- Cholesterol: 68.8mg
