Ingredients
Beef
750g (1.65lb) Lean Beef Mince
1 Tbsp (15ml) Olive Oil
1 tsp (5g) Salt
1/2 tsp (1g) Black Pepper
Pasta
300g (10.5oz) Pasta (Penne or Spirals)
Salted Water for Boiling
Sauce
1 Brown Onion, Finely Diced
3 Garlic Cloves, Finely Minced
1 Tbsp (15g) Tomato Paste
300ml (1 1/4 cups) Beef Stock
180ml (3/4 cup) Thickened Cream
1 1/2 tsp (3g) Cracked Black Pepper
1/2 tsp (1g) Paprika
40g (1/2 cup) Parmesan, Finely Grated
To Serve
Parsley, Finely Chopped
Method
1
Bring a large pot of salted water to the boil and cook the pasta until just under al dente. Drain and set aside.
2
Heat a large pan over medium-high heat with olive oil. Add the beef mince, season with salt and pepper and cook for 5–6 minutes, breaking it up as it browns. Continue cooking until moisture has evaporated and the mince starts to caramelise.
3
Add onion and garlic and cook for 2–3 minutes until softened and fragrant.
4
Stir in the tomato paste and cook for 1–2 minutes to deepen the flavour.
5
Pour in the beef stock and simmer for 3–4 minutes to reduce slightly.
6
Lower the heat and add the cream, cracked black pepper and paprika. Stir to combine and simmer for 2–3 minutes until thickened.
7
Add the cooked pasta and toss until the sauce coats everything evenly. Remove from the heat and stir through the parmesan until melted and glossy.
8
Divide evenly across 5 containers and finish with chopped parsley.
Chef's Tips
Don't rush the beef — let the moisture fully evaporate before moving on. The caramelisation at the edges is where the depth of flavour comes from.
Add the parmesan off the heat. If the pan is too hot it will clump rather than melt smoothly into the sauce.
Cook the pasta just under al dente — it will continue to absorb the sauce as it sits in the containers.
Storage & Reheating
Store in the fridge for up to 4 days. Cool completely before sealing containers.
Microwave for 2–3 minutes until hot, stirring halfway. Add a small splash of water before reheating to loosen the sauce.
