Tomato Beef Pasta
This pasta recipe is so easy to make, and it's a family favorite for dinner!
Servings: 6 servings
Ingredients
- 16 ounces lean ground beef
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 teaspoons chili powder
- 2 teaspoons brown sugar
- salt and pepper, to taste
- 3 tablespoons ketchup
- 46 ounces tomato juice
- 16 ounces pasta (rotini, penne or elbow)
- freshly grated parmesan cheese, for serving
Instructions
- In a large pot over medium heat, brown the beef; spoon off the fat and discard. Add the onion and bell pepper and sauté for a few minutes, until the vegetables get tender. Sprinkle on the chili powder, brown sugar, salt and pepper. Add the ketchup and tomato juice and stir. Pour in the pasta (dry) and stir to coat. Bring to a boil, reduce heat to low; cover and simmer until al dente (about 20 minutes). Stir occasionally to make sure that the juice is cooking the noodles evenly. Add water a half cup at a time if more liquid is needed (I usually use about 1 cup water).
- Serve topped with grated Parmesan, if desired.
Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 71g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 156mg | Potassium: 1025mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1290IU | Vitamin C: 57.4mg | Calcium: 53mg | Iron: 4mg