Easy One Pot Dinner (Print Version)
# Ingredients:
→ Main ingredients
01 -
2 teaspoons sunflower oil
02 -
500g lean beef mince (5% fat works great)
03 -
1 medium onion, peeled and diced
04 -
2 garlic cloves, peeled and minced
05 -
2 bell peppers (green), sliced into strips
06 -
750ml hot beef stock
07 -
6 tablespoons tomato ketchup
08 -
3 tablespoons yellow mustard (American-style)
09 -
3 teaspoons paprika
10 -
3 tablespoons Worcestershire sauce
11 -
250g dried pasta of your choice
12 -
50g dill pickles, roughly chopped
13 -
Salt and black pepper to taste
→ For topping
14 -
100g cream cheese
15 -
75g Red Leicester cheese, freshly grated
# Instructions:
01 -
Warm the oil in a big saucepan or sauté pan over high heat. Toss in your beef mince and let it sizzle away for about 5 to 10 minutes, stirring occasionally until it's nicely browned all over.
02 -
Add your chopped onion, crushed garlic, and sliced peppers to the pan. Keep cooking everything together for another 5 minutes until the veggies start to soften.
03 -
Pour in about 500ml of the beef stock (save the rest for later if needed), then stir through the ketchup, mustard, paprika, and Worcestershire sauce. Season generously with salt and especially black pepper. Add your pasta and give it a good stir, then bring everything to a gentle simmer.
04 -
Pop a lid on the pan and let it cook for 15 to 20 minutes. You're looking for the pasta to be tender but still with a bit of bite, and the sauce should have thickened up nicely. If it looks too dry while cooking, add a splash more of that reserved stock.
05 -
While the pasta finishes cooking, switch on your grill and set it to high heat.
06 -
Take the pan off the heat and stir through your chopped pickles and cream cheese until everything's nicely combined and creamy.
07 -
Scatter the grated Red Leicester cheese evenly over the top of the pasta, then slide the whole pan under your preheated grill. Let it bubble away for 3 to 5 minutes until the cheese has melted and turned golden. Serve straight away while it's hot and gooey.
# Notes:
01 -
This recipe brings together all those classic cheeseburger flavors in a comforting one-pot pasta dish that's healthier than takeout but just as satisfying.
02 -
Start with 500ml of stock and keep the remaining 250ml nearby - you can add more as the pasta cooks if things look dry. Some people prefer a saucier dish, so adjust to your liking.
03 -
Don't skimp on the black pepper in this recipe - it really adds to that authentic burger flavor.
04 -
The pasta should be cooked al-dente with a slight firmness. Stop cooking when the sauce has reduced to a nice thick consistency.