Pasta with ground meat and vegetables is a comforting dish that combines the heartiness of ground meat with the freshness of colorful vegetables. This savory pasta dish is not only filling but also customizable, making it a great option for families and those looking for easy pasta meals.
Ingredients
Scale:
12 oz (340 g) of your favorite pasta (penne, fusilli, or spaghetti work well; choose whole wheat for added nutrition)
1 lb (450 g) ground beef or ground turkey (you can also use ground chicken for a leaner option)
1 medium onion, diced (yellow or white onions work best for sweetness)
2 cloves garlic, minced (for an aromatic punch, consider using roasted garlic)
1 bell pepper, diced (any color; red, yellow, or green will add a pop of color)
2 cups of mixed vegetables (such as zucchini, carrots, and peas; frozen mixed vegetables can be a convenient alternative)
1 can (14.5 oz or 400 g) diced tomatoes (preferably fire-roasted for added flavor)
1 can (8 oz or 225 g) tomato sauce (look for low-sodium varieties to control salt content)
1 tsp dried oregano (adds a classic Italian flavor)
1 tsp dried basil (or use fresh if available; it enhances the dish's aroma)
Salt and pepper to taste (freshly ground black pepper can elevate the flavor)
2 tbsp olive oil (extra virgin olive oil is preferred for its rich taste)
Grated Parmesan cheese for serving (optional; freshly grated is best for maximum flavor)
Instructions
Begin by cooking the pasta. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Drain and set aside, reserving a cup of the pasta water.
In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onions and sauté for 2-3 minutes until they become translucent.
Add the minced garlic and diced bell pepper to the skillet. Continue to sauté for another 3-4 minutes until the peppers soften and the garlic is fragrant.
Increase the heat to medium-high and add the ground meat to the skillet. Break it apart with a spatula, cooking until browned and cooked through, about 5-7 minutes.
Once the meat is cooked, drain excess fat if necessary. Stir in the canned diced tomatoes and tomato sauce. Add in the mixed vegetables, dried oregano, dried basil, salt, and pepper. Stir well to combine.
Reduce the heat to low and let the mixture simmer for about 10-15 minutes, stirring occasionally.
After the sauce has thickened slightly, add the drained pasta to the skillet. Gently toss everything together until the pasta is well coated.
Serve the pasta hot, garnished with grated Parmesan cheese if desired.
