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Pasta with Ground Meat and Tomatoes

A simple, tasty, and filling dish for everyday meals! Pasta with ground meat and tomatoes is a great choice for a family lunch or dinner when you don't feel like fussing over something complicated. And you can make it with ingredients you almost always have on hand.

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Pasta with minced meat and tomatoes
Pasta with minced meat and tomatoes Pasta with minced meat and tomatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 8 g
Fats 19 % 7 g
Carbohydrates 58 % 21 g
175 kcal
GI: 19 / 81 / 0
  • Gather your ingredients. You can use any shape or type of pasta. The meat tastes best as a blend of equal parts pork and beef — it makes for a juicier, richer, more flavorful dish. Pour vegetable oil into a skillet and heat it up. Brown the ground meat over medium heat, breaking up the clumps with a spatula, until it takes on some color. Peel and finely chop the onion. Wash, peel, and grate the carrot. Wash the tomatoes, scald them with boiling water, slip off the skins, and cut into small dice. Wash the bell pepper, cut out the stem and seeds, and slice the flesh into strips. Peel the garlic and put it through a press. If you don't care for garlic you can leave it out, but it rounds out the vegetables nicely and lifts the flavor of the meat. Add the carrot and onion to the skillet with the meat, stir, and cook over medium heat for 10 minutes. Now add the tomatoes, bell pepper, and garlic, and cook about 5 minutes more. Stir in the tomato paste and spices to taste, then cover and simmer another 15 minutes. Meanwhile, cook the pasta: bring a pot of water to a boil, salt it, and drop in the pasta. Cook for 8 minutes to al dente. (If you'd rather serve the meat and vegetables as a sauce over the pasta instead of tossing everything together, cook the pasta fully — 10 to 12 minutes, depending on the type and the package directions.) Drain the pasta in a colander, let it drain well, then add it to the skillet with the meat and vegetables. Stir, cover, and keep it over the heat another 5 to 7 minutes. Turn off the heat — the dish is ready. Serve this pasta with meat for lunch or dinner for the whole family. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Pasta, premium, fortified - 337  kcal/100g
  • Pasta, premium, dairy - 309  kcal/100g
  • Pasta, premium grade, egg - 342  kcal/100g
  • Pasta made from flour of the 1st grade - 333  kcal/100g
  • Pasta made of flour in /with - 338  kcal/100g
  • Boiled pasta - 135  kcal/100g
  • Pasta - 338  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Minced pork beef - 236  kcal/100g

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