Hearty beef, tomato and herb pasta recipe

Hearty beef, tomato and herb pasta recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pasta

A beautifully rich and hearty Italian-style pasta sauce full of beef mince with passata, tomato juice AND tomato purée! With onion, garlic, carrots, mushrooms and herbs the beef and tomato are simmered slowly to a flavourful finish and served over hot cooked spaghetti pasta. Make ahead of time and freeze, then simply warm up on a weeknight for a quick but fully satisfying dinner.

16 people made this

IngredientsServes: 11

  • 900g lean beef mince
  • 1 onion, chopped
  • 1L tomato juice
  • 875g passata
  • 350g tomato purée
  • 110g finely grated carrots
  • 4 tablespoons Italian herb seasoning
  • 450g fresh mushrooms, quartered
  • 5 cloves garlic, minced
  • salt to taste
  • ground black pepper to taste
  • 900g spaghetti pasta

MethodPrep:10min ›Cook:3hr ›Ready in:3hr10min

  1. Cook minced beef and onion over medium heat till done; drain off grease.
  2. Combine beef and onion with tomato juice, tomato purée, tomato sauce, grated carrots, Italian seasoning, mushrooms, garlic and salt and pepper in a large pot. Simmer 2 to 3 hours on very low heat.
  3. Cook pasta according to package directions. Drain. Serve sauce over pasta.

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Reviews & ratingsAverage global rating:(17)

Reviews in English (16)


This is one of the best spaghetti sauces I have ever made. I love fixing it for family and friends as they all go away with a smile. When I make this spaghetti sauce, young and old alike, love it.I highly recommend this sauce. It is a winner.-09 Mar 2002

by akin2peter

This is fantastic!! I used this with Roast Beef and Cheese Roll-Ups (5 star)and know I'll make triple batches in the future to freeze and store!-03 Dec 2007

Cheesy Beef and Pasta Casserole

Delicious ground beef cooked with mushrooms in hearty tomato basil sauce tossed with cavatelli pasta and melted mozzarella cheese, served with a side of sourdough toast topped with herb butter.

Can this dinner be even more delicious?

This is one of those dishes that can be whipped up in no time and feed an army. It’s easy to make, customizable, and freezable. In fact, make 2 casseroles and freeze one. That way, you got dinner ready next week.

You can also make it in advance and bake-off at the last minute.

Do you know that show on TV called Chopped?

Where chefs are presented with a mystery basket of ingredients and they have to cook a meal using those items?

Well, they should invite stay-at-home moms to the show, because we perform this task daily.

Open the fridge, check what we have, what’s about to go bad, check the pantry, see what’s about to expire, and create a delicious meal that picky eaters will eat.

In this case, I had some ground beef, mushrooms, a bottle of Little Italy from the Bronx pasta sauce, Celentano Cavatelli frozen pasta, shredded cheese, Land O Lakes butter spread, and The Rustik Oven Sourdough bread.

And ta-da! I made Cheesy Beef and Pasta Casserole served with herb butter sourdough. The whole kitchen will smell amazing, especially when spreading that herb butter over toasted bread. .

The herbs I picked from my patio. Use whichever ones your family likes.

This dinner is inspired by the Everyday Delicious Italian Night promotion at Publix valid from 10/24/20 – 11/6/20. You can save money on a variety of delicious products including the ones used in this recipe.

  • Frozen Celentano Pasta (12.5-24-oz) is 2 for $6
  • Land O Lakes Spreadable Butter (7-8-oz) is on sale for $1.99
  • Little Italy in the Bronx Sauce (15-24-oz) is on sale for $3.99
  • The Rustik Oven Bread (1 lb.) is 2 for $6

Click HERE or head to your local Publix to grab the in-store Extra Savings flyer to see a complete list of product savings included in the Everyday Delicious Italian Night promotion.

If you don’t see the flyer at the kiosk, simply as for one at the customer service counter. You can also look out for the at-shelf signs located throughout the store to see the savings highlighted during the promotion.

I hope you can try this delicious Cheesy Beef and Pasta Casserole at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.

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Great soup, hearty, tasty! I add cooked ground beef, cauliflower, spinach, mushrooms. Top with fresh parmesan and black pepper. Additionally, I add red pepper flakes to kick up the heat a notch!

I absolutely love this soup and make it any time I'm sick. I use a regular pot and lid instead of a Dutch over and it turns out perfectly.

This is one of our favorite soups!! My husband loves it. I have made one adjustment to it. I double the amount of pasta so it is more filling. I have made it on several occasions to serve at work and it always got rave reviews.

Seems very odd to class this as a tomato soup when there's no tomato in the list of ingredients!

am i missing something? there are no tomatoes called for in this recipe.

I have made this several times. The recipe calls for adjustments - I found mini-shells the best pasta to use. I also add a little hot sauce, and at the end throw in a cup of parm/romano cheese to thicken the soup and add more flavor

There isn't anything remarkable about this soup. Even with spicy vegetable juice, it lacked something.

The recipe gets its "tomato-ness" from the spicy vegetable juice. Enjoy!

Did I miss something? Tomato soup that has no tomatoes in it? Yum.

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The best Bolognese sauce recipe! This incredible meaty sauce is so aromatic and delicious, perfect for a large variety of pastas! It’s made with a combination of ground beef and pork, plus red wine, tomato sauce, aromatics and dried herbs. Try this homemade pasta sauce recipe next time you’re making lasagna, spaghetti or tagliatelle! I use this sauce for my ‘Cheesy Stuffed Pasta Shells’, made with 3 types of cheese!

Watch My Video

Watch my YouTube video recipe for step-by-step instructions for making this amazing pasta sauce! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!

Preparing the Meat

Making this Bolognese sauce recipe at home is a breeze! I love how quickly this recipe comes together! The first step to making Bolognese is preparing the ground meat. For my recipe, I use a classic combination of ground beef and ground pork. I recommend going with 85% lean meats – the extra fat will add lots of great flavor to the sauce!

Brown the ground meat all over in a large frying pan with a little bit of oil. As you’re browning the meat, break it apart into small little bits you don’t want to have any large pieces in your Bolognese sauce! Once it’s browned, transfer the meat into a large braising pot.

Putting together the Sauce

Once you have the meat browned, it’s time to prepare the aromatics for this beef Bolognese sauce recipe! I like to saute the carrots, onion and celery with salted butter. The butter adds so much great flavor! Saute the finely diced veggies for about 5 minutes, until they’re soft and tender. Then add in some minced garlic.

Next, comes the wine! I add ½ cup of red wine to the aromatics and let it cook down for a few minutes. Traditionally, white wine is used but both will work great for this recipe! Next, combine all the ingredients in a large braising pot: dried herbs, beef broth, milk, diced canned tomatoes, and tomato paste.

Cooking Bolognese Sauce

Once you have everything combined together in a large pot, it’s time to let the Bolognese sauce cook away! I bring the sauce up to a simmer over high heat, then cover the pan and reduce the heat to low. For the best flavor, cook the sauce over low heat for 2 hours, up to 3 hours if you have the time.

This slow-cooked pasta sauce is ridiculously delicious! The slow cooking process allows for incredible flavors to form and for the sauce to reduce. Sprinkle some freshly chopped basil on top when ready to enjoy!

Alternative Cooking Methods

Love to make homemade beef Bolognese but don’t have the time? You can also use this sauce recipe in a slow cooker or a pressure cooker! Just follow the instructions below!

  • Slow Cooker Instructions: prepare the recipe as written, combining all the ingredients in a slow-cooker pot. Cook the sauce on the ‘high’ setting for 6 to 8 hours, stirring every couple of hours. For a thicker sauce, reduce the beef broth from 1 cup down to ¾ cup.
  • Pressure Cooker Instructions: prepare the recipe as written, combining all the ingredients in the pressure cooker. Reduce the amount of beef broth from 1 cup down to ¾ cup. Cook the sauce under high pressure for 25 to 30 minutes.

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This pasta sauce recipe makes quite a bit of sauce and you might not use all of it, depending on what recipe you’re using. Not to worry! This sauce stores so well in the refrigerator and freezer! For refrigerating, place the sauce into an airtight container and store for 1 week. For freezing, place the sauce into a plastic, freezer-friendly container and seal tightly. The sauce can be frozen for up to 3 months.

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You have your sauce ready and now you want to enjoy it! Here are some great ways to enjoy the Bolognese sauce:

Recipe Summary

  • 2 pounds beef stew meat, trimmed and cut into 1-inch cubes
  • 1 (15 ounce) can new potatoes, drained and quartered
  • 1 onion, chopped
  • 1 cup chopped carrot
  • 1 (8 ounce) can tomato sauce
  • 1 cup water
  • 1 cup dry red wine
  • 2 beef bouillon cubes
  • 1 (1 ounce) package dry onion soup mix (such as Lipton®)
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Put beef stew meat, potatoes, onion, and carrot in the crock of a slow cooker. Add tomato sauce, water, red wine, beef bouillon cubes, onion soup mix, rosemary, garlic powder, salt, and pepper to the beef mixture stir gently.

Whisk cornstarch into water until dissolved stir gently into the beef mixture.

Saturday, 24 January 2015

Hearty Beef Tomato Ragout with Tagliatelle Pasta

This is a great dish for a chilly night. The beef tomato ragout is braised slowly on the stove top to create a
rich and flavourful sauce. You could also prepare the sauce and complete the cooking process in a crock pot as well.

Toss beef cubes with flour.
In a large, heavy bottomed pot (Dutch oven), heat olive oil over medium-high heat. Brown meat in small batches, season meat with salt and pepper (don’t crowd the pan) and remove to a bowl and set aside.

In the same pot, adding a bit more oil, if necessary, cook onion,celery and carrots, stirring, until softened.

Add garlic, bay leaves, thyme and rosemary and cook for about a minute more

Add the wine and stirring, simmer 5 minutes.

Return the reserved meat and any juices.

Cover and simmer for about 2 ½ to 3 hours,until the beef easily shreds with a fork, stirring once or twice.
You could also cook ragout in a slow cooker at this point if you wanted.

Remove pot from heat, pull out beef , bay leaves and herb stems, allow to cool slightly. Pull meat into shreds. Or you can use a potato masher to shred the meat right in the pot with the other ingredients but pull out herb stems and bay leaves first.

Stir beef back into the sauce. Season with salt and pepper.

Meanwhile, cook pasta in a large pot of salted water until al dente. Drain and using tongs, Toss warm pasta with a little olive oil and salt and pepper.

Taste ragu and adjust seasoning to your taste. Spoon sauce over noodles and serve with Parmesan cheese.


• 1 lb léân gröùnd bééf
• 1 yéllöw önïön (fïnély dïcéd)
• 1/2 téâspöön sâlt
• 3 câns (14.5 öz éâch) bééf bröth
• 1 cân (14.5 öz) pétïté dïcéd tömâtöés (ùndrâïnéd)
• 1 jâr (24 öz) spâghéttï sâùcé
• 1 cùp thïnly slïcéd céléry
• 1 cùp thïnly slïcéd cârröts
• 1 cân kïdnéy béâns (drâïnéd ând rïnséd)
• 1 cân cânnéllïnï béâns (drâïnéd ând rïnséd)
• 1 téâspöön gröùnd örégânö
• 1 téâspöön drïéd bâsïl
• 1/2 téâspöön sâlt
• 1/2 téâspöön péppér
• 8 öz drïéd smâll shéll pâstâ (âböùt 1 1/2 - 2 cùps)


Recipe Summary

  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 1 onion, diced
  • 2 (26 ounce) containers beef broth
  • 1 pound lean ground beef
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (12 fluid ounce) can tomato juice
  • 1 cup frozen mixed vegetables
  • ½ cup pearl barley
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ground black pepper

Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef broth, then add the ground beef. Cook for 10 minutes, stirring and breaking up the ground beef. Mix in the diced tomatoes and tomato juice.

Stir in the mixed vegetables, pearl barley, basil, parsley, and pepper. Simmer until the barley is tender, 40 to 50 minutes.

Cooking guidelines

The first step is the process of heating olive oil in a big skillet and you need to bear in mind the fact that heat has to be at medium-high levels.

Garlic, onion and ground beef have to be cooked over medium to high heat and ensure that the pink disappears.

Fat has to be drained before adding shredded carrots.

Seasonings, water, tomato paste, diced tomatoes and pasta sauce should be added.

You have to simmer it covered for 15 minutes.

Then, you need to add the pasta and, then, simmer again covered.

During the simmering process, you have to stir occasionally for 15 to 18 minutes. (The important thing is that pasta must turn tender.

It must be topped with cheese and set aside for 5 minutes to allow the cheese to melt.

Watch the video: Σπιτικά Ζυμαρικά με Φέτα. Άκης Πετρετζίκης (January 2022).