Turkish Style One Pot Pasta
Turkish Style One Pot Pasta
Ingredients
- 20 g butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 3 tablespoons tomato puree
- 750 g beef mince, 15% fat recommended
- 2 teaspoons black pepper
- 2 teaspoons dried oregano
- 2 teaspoons dry mint
- 2 teaspoons sumac
- 2 teaspoons Turkish pepper flakes
- 400 g chopped tomatoes, tinned
- 200 ml beef stock
- 400 g pasta, small shells or lumaca rigata recommended
- 750 ml water, just boiled
- 1 handful parsley, finely chopped
- as needed halloumi, to serve, freshly grated
- as needed salt
Instructions
- 1
Melt the butter together with the olive oil over a medium heat in a large saucepan. Add the finely chopped onion and cook, stirring occasionally, for 5 to 6 minutes until soft. Add the finely chopped garlic and cook for 30 seconds until fragrant.
⏱️ 7 min
- 2
Squeeze in the tomato puree. Mix well and cook, stirring occasionally, for about 1 minute until it darkens in color and smells sweet. Add the black pepper, dried oregano, dry mint, sumac, Turkish pepper flakes, and a big pinch of salt. Stir together and cook for about another minute until fragrant.
⏱️ 3 min
- 3
Add the beef mince to the saucepan. Cook, stirring occasionally and breaking up the meat, for 10 to 12 minutes until the meat has some color. Then, add the tinned chopped tomatoes and beef stock. Stir everything together. Cover the saucepan and cook for 30 minutes until the sauce is lovely and thick. Check the seasoning and add more salt and pepper as you like.
⏱️ 42 min
- 4
Add the pasta and just boiled water into the saucepan. Stir everything together and bring the mixture to a boil. Cover the saucepan, reduce the heat to low, and cook for 20 to 25 minutes or until the pasta is al dente and the sauce has become lovely and thick. Add the finely chopped parsley and stir it through. Check the seasoning again, adding salt and pepper to taste, and serve with loads of freshly grated halloumi over the top.
⏱️ 27 min
Kitchen Tools
Nutrition Facts (per serving)
Turkish Style One Pot Pasta
- 20 g butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 3 tablespoons tomato puree
- 750 g beef mince, 15% fat recommended
- 2 teaspoons black pepper
- 2 teaspoons dried oregano
- 2 teaspoons dry mint
- 2 teaspoons sumac
- 2 teaspoons Turkish pepper flakes
- 400 g chopped tomatoes, tinned
- 200 ml beef stock
- 400 g pasta, small shells or lumaca rigata recommended
- 750 ml water, just boiled
- 1 handful parsley, finely chopped
- as needed halloumi, to serve, freshly grated
- as needed salt
Instructions
- 1
Melt the butter together with the olive oil over a medium heat in a large saucepan. Add the finely chopped onion and cook, stirring occasionally, for 5 to 6 minutes until soft. Add the finely chopped garlic and cook for 30 seconds until fragrant.
⏱️ 7 min - 2
Squeeze in the tomato puree. Mix well and cook, stirring occasionally, for about 1 minute until it darkens in color and smells sweet. Add the black pepper, dried oregano, dry mint, sumac, Turkish pepper flakes, and a big pinch of salt. Stir together and cook for about another minute until fragrant.
⏱️ 3 min - 3
Add the beef mince to the saucepan. Cook, stirring occasionally and breaking up the meat, for 10 to 12 minutes until the meat has some color. Then, add the tinned chopped tomatoes and beef stock. Stir everything together. Cover the saucepan and cook for 30 minutes until the sauce is lovely and thick. Check the seasoning and add more salt and pepper as you like.
⏱️ 42 min - 4
Add the pasta and just boiled water into the saucepan. Stir everything together and bring the mixture to a boil. Cover the saucepan, reduce the heat to low, and cook for 20 to 25 minutes or until the pasta is al dente and the sauce has become lovely and thick. Add the finely chopped parsley and stir it through. Check the seasoning again, adding salt and pepper to taste, and serve with loads of freshly grated halloumi over the top.
⏱️ 27 min