Tomato & Pesto Beef Pasta with Ricotta
10 mins
6 SERVINGS
INGREDIENTS
- 2 packs or 600g Beef Minced
- 1 large yellow onion, diced
- 1/2 tsp kosher salt
- 6 cloves garlic, minced
- 4 cups whole tomatoes, pureed
- 1 cup tomato sauce
- 1 cup water
- 2 cups penne pasta (or any short pasta of your choice)
- 1/2 cup basil pesto sauce
- 1 1/2 cup ricotta cheese
- 1/4 cup shredded parmesan cheese"
METHOD
- Add the beef, onion, and salt to a large, non-stick skillet. Bring to medium heat and saute for 5 minutes, or until the onion is soft and the beef has mostly lost its pink color.
- Add the garlic to the skillet and saute for 2 more minutes.
- Mix together the pureed tomatoes, tomato sauce, and water in a bowl.
- Add the pasta into the skillet. Then pour the tomato mixture over, making sure that it covers the pasta.
- Bring the skillet to a boil. Then cover it and simmer on low for 20 minutes. Take note to stir the pasta once or twice while it is simmering.
- Taste the pasta to make sure it's cooked through. If not, cover and simmer for another 2-3 minutes.
- Then, stir in 2 tbsp of the pesto and dollop spoonfuls of the ricotta on top. Cover the skillet and remove from heat to let it rest for a few minutes.
- Serve the pasta with extra pesto and parmesan cheese on top.
Beef Minced
No artificial flavours and preservatives
Farm Fresh
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