One Pot Cowboy Pasta

I do not know what the Cowboy does in this recipe, but it is very tasty and versatile. I used the recipe from "Leckerschmecker", but made it my own version.

The base is ground beef and lots of onion and garlic. Red bell pepper, green long peppers and tomatoes as more veggies.

The short Italian pasta needs 11 minutes regularly, but cooking it in sauce prolongs the cooking time. And it needs 3 minutes to rest and absorb the liquid. This is the time the cheese is added to melt and the green of the onions follows.

Recipe for 4:

250 g short pasta

2 tbsp olive oil

400 g ground beef

1 large red onion

4 garlic cloves

3 green onion

1 red bell pepper

6 green long peppers

8 cherry tomatoes

2 tbsp tomat paste

300 ml tomato passata

100 ml water

500 ml stock (beef or chicken or veg)

1 tbsp Lea&Perrins Worstershire sauce

100 g Emmenthal cheese

2 tsp chili paste

Salt and pepper

Dried Italian seasoning

Heat up the oil, put in the beef and break it down and brown it.

Season with salt and pepper. Add onion and garlic and sauté. After a couple of minutes the chopped peppers. 

Tomato paste to stir in a couple of minutes to roast the paste. 

Tomato chunks, passata and stock are next. Season with Worchester sauce. Cook for 5 minutes open. Now add the pasta and the water.

Reduce the heat and cover to cook the pasta. Stir often and check the liquid level. Add more if needed.

When the pasta is al dente, cut off the heat and let it sit for 3 min. Stir in the cheese and the onion green.

Check the seasoning again and serve. The dish is good for meal prep.