Taco Beef Pasta

A quick, one-pan mash-up of taco night and pasta night — beef mince in a rich, saucy spiced tomato sauce tossed through pasta.

Ingredients

• 350g pasta (penne or macaroni)
• 500g beef mince
• 3 tbsp taco seasoning
• 1 onion, diced
• 2 garlic cloves, minced (or 1 tsp ground/jarred garlic)
• 2 tbsp tomato paste
• 400g canned diced tomatoes
• 1 1/4 cups beef stock
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• 1/2 tsp sugar
• 150g shredded cheese
• 1/2 tsp salt, to taste

Method

1. Bring a pot of salted water to the boil and cook the pasta until just shy of al dente. Reserve a full mug of pasta water before draining.
2. Heat the olive oil in a large pan over medium-high heat. Add the onion and cook until softened, then add the garlic and beef mince. Break up the mince and cook until browned.
3. Stir in the tomato paste and taco seasoning, coating the mince evenly, and cook for 1 minute to deepen the flavour.
4. Add the diced tomatoes, beef stock, Worcestershire sauce, and sugar. Bring to a simmer and cook, stirring occasionally, until slightly thickened.
5. Taste and adjust salt and seasoning — the sauce should taste well-seasoned on its own before adding pasta.
6. Add the drained pasta to the pan and toss through the sauce. Stir in reserved pasta water a splash at a time until glossy and saucy — you likely won't need all of it.
7. Sprinkle the cheese over the top, cover, and let it melt before serving.

Notes

If you don't have fresh garlic, use about 1/2 tsp ground/jarred garlic per clove (1 tsp total here) — add it with the mince rather than sautéing it as long as fresh. Save at least a full mug of pasta water before draining — you'll want it to loosen the sauce at the end instead of milk or cream. Top with sour cream, diced avocado, or chopped coriander if you have it on hand.