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Pepper Beef Pasta Meal Prep

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 617kcal
Servings: 5 People
Metric - Imperial

Ingredients

Beef

  • 750 g Beef Mince 10% Fat
  • 15 ml Olive Oil
  • Salt & Pepper To Taste

Pasta

  • 300 g Penne or Spiral Pasta
  • Salted Water for Boiling

Sauce

  • 1 Brown (Yellow) Onion Diced
  • 3 Garlic Cloves Minced
  • 15 g Tomato Paste
  • 300 ml Beef Stock
  • 180 ml Thickened Cream
  • 2 g Smoked or Sweet Paprika
  • 40 g Parmesan Cheese Grated
  • Salt & Pepper To Taste

To Serve

  • Flat Leaf Parsley Chopped

Method

  • Bring a large pot of salted water to the boil and cook the pasta until just under al dente. Drain and set aside.
  • 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, the mince starts to caramelise and it reaches an internal temperature of 71°C (160°F).
  • Add the onion and garlic and cook for 2-3 minutes until softened and fragrant.
  • Stir in the tomato paste and cook for 1-2 minutes to deepen the flavour.
  • Pour in the beef stock and simmer for 3-4 minutes to reduce slightly.
  • Lower the heat and add the cream, cracked black pepper and paprika. Stir to combine and simmer for 2-3 minutes until thickened.
  • 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.
  • 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. Freezes well for up to 2 months — thaw overnight in the fridge before reheating. Microwave for 2-3 minutes until hot, stirring halfway. Add a small splash of water before reheating to loosen the sauce.
Serving 350gCalories 617kcalCarbohydrates 50.7gProtein 45.2gFat 26.6gSaturated Fat 13.2gPolyunsaturated Fat 0.83gMonounsaturated Fat 5.57gTrans Fat 1.2gCholesterol 99.9mgSodium 381.7mgPotassium 727.3mgFiber 2.5gSugar 5.5gVitamin A 135.27IUVitamin C 2.53mgCalcium 97.1mgIron 4.1mg