40 minutes
A hearty and comforting pasta dish with beef, mozzarella, and Parmigiano-Reggiano, perfect for feeding a crowd.
Elbow Macaroni
0 lb
to taste
tablespoons
tablespoons
Large Onion, finely diced
each
Large Green Pepper, finely diced
each
Garlic, minced
teaspoons
tablespoons
teaspoons
Fresh Parsley Leaves, finely minced
cups
tablespoons
to taste
Low-Moisture Whole-Milk Mozzarella Cheese, cut into 0.5-inch cubes
0 lb
Parmigiano-Reggiano, roughly grated
0 oz
1. Soak the Pasta
Cover your elbow macaroni with hot water in a large bowl, sprinkle in some kosher salt, and give it a good stir. Set it aside for about 10 minutes, stirring it once or twice.
2. Blend the Tomatoes
While the pasta soaks, blend the whole peeled tomatoes until they’re mostly smooth. You can use a hand blender or a countertop blender for this.
3. Cook the Vegetables
Place a large sauté pan or Dutch oven over medium heat and add the olive oil and butter. Once the butter has melted, toss in the finely diced onion and green pepper. Cook them until they’re softened, which should take about 7 minutes.
4. Add Garlic and Herbs
Add the minced garlic, dried oregano, crushed red pepper flakes, and half of the parsley to the pan. Stir everything together until it’s fragrant, about a minute.
5. Cook the Beef
Increase the heat to high and add the ground beef to the pan. Use a spoon and a masher to break the meat into small pieces as it cooks. Continue cooking until the beef is no longer pink, which should take about 4 minutes.
6. Combine Ingredients
Once the beef is browned, pour in the puréed tomatoes and bring the mixture to a simmer. Drain the soaked noodles and add them to the pot. Pour in the Worcestershire sauce and chicken stock, and fold the noodles into the sauce, making sure everything is well combined.
7. Cook the Pasta
Cover the pot and let it cook at a hard simmer until the noodles are mostly cooked, about half of the cook-time indicated on your pasta box. Stir the mixture occasionally to prevent sticking.
8. Add Cheese and Season
Remove the lid and stir. Season with salt and freshly ground black pepper to taste. Add half of the mozzarella cheese cubes and stir them into the pasta. Spread the rest of the mozzarella evenly over the top and sprinkle with half of the grated Parmigiano-Reggiano.
9. Melt the Cheese
Cover the pot again and cook on low heat for another 3 minutes. Then, turn off the heat and let it rest with the cover on for 5 minutes.
10. Finish and Serve
Uncover the pot and sprinkle with the remaining Parmigiano-Reggiano and the rest of the parsley. Serve immediately, offering extra Worcestershire sauce on the side for those who like a bit more kick.
Choose spicy Italian sausage, bell peppers, onions, and red pepper flakes in the tomato sauce.
Use ground lamb, olives, feta cheese, and a tomato sauce with oregano and thyme for a Mediterranean flavor.
Use diced chicken, creamy Alfredo sauce, garlic, and parsley.
Add chili seasonings, beans, and a blend of cheddar and Monterey Jack cheeses for a Tex-Mex twist.
Incorporate vegetables like bell peppers, spinach, mushrooms, or sun-dried tomatoes for nutrition and color.
Use high-quality grass-fed beef with a good fat ratio and opt for aged cheddar or a mix of cheeses like Gruyère or fontina.
Allow the meat to sear without stirring initially, creating a Maillard reaction for a deeper flavor.
Cook pasta just shy of al dente and reserve pasta water to adjust sauce consistency later.
Add cheese off the heat to prevent it from becoming grainy, saving some for a broiled finish.
Aim for a sauce that’s rich and thick yet not stodgy, using pasta water to adjust if needed.
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