Creamy Paprika Beef Pasta
Creamy Paprika Beef Pasta
Ingredients
- 500 g minced beef
- 1 onion, chopped
- 4 garlic, minced
- 1 tablespoon smoked paprika
- 1 tablespoon tomato paste
- 400 g tinned tomatoes
- 150 ml beef stock
- 400 g pasta
- 150 g mascarpone
- 40 g Parmesan cheese, grated, for sauce
- 10 g parsley, chopped
- as needed Parmesan cheese, grated, for serving
- as needed salt, for pasta water
Instructions
- 1
In a large pan, brown the minced beef until it's cooked through and no pink remains. Break up any large clumps with a spoon.
⏱️ 7 min
- 2
Add the chopped onion to the pan with the browned beef and cook until it softens, about 3-4 minutes.
⏱️ 4 min
- 3
Stir in the minced garlic and smoked paprika. Cook for 30 seconds, stirring constantly to prevent the garlic from burning.
⏱️ 1 min
- 4
Add the tomato paste to the pan and cook for a further minute, stirring continuously to toast the paste and deepen its flavor.
⏱️ 1 min
- 5
Pour in the tinned tomatoes and beef stock. Stir well to combine all ingredients.
⏱️ 1 min
- 6
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 7
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
⏱️ 10 min
- 8
Once the sauce has simmered, remove it from the heat. Stir in the mascarpone, 40 grams of grated Parmesan cheese, and the chopped parsley.
⏱️ 2 min
- 9
Stir until the mascarpone and Parmesan have fully melted into the sauce, creating a rich and creamy consistency.
⏱️ 1 min
- 10
Drain the cooked pasta and add it directly to the creamy beef sauce. Toss everything together until the pasta is completely coated.
⏱️ 2 min
- 11
Divide the creamy paprika beef pasta among individual pasta bowls.
⏱️ 1 min
- 12
Garnish each serving with additional grated Parmesan cheese, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Paprika Beef Pasta
- 500 g minced beef
- 1 onion, chopped
- 4 garlic, minced
- 1 tablespoon smoked paprika
- 1 tablespoon tomato paste
- 400 g tinned tomatoes
- 150 ml beef stock
- 400 g pasta
- 150 g mascarpone
- 40 g Parmesan cheese, grated, for sauce
- 10 g parsley, chopped
- as needed Parmesan cheese, grated, for serving
- as needed salt, for pasta water
Instructions
- 1
In a large pan, brown the minced beef until it's cooked through and no pink remains. Break up any large clumps with a spoon.
⏱️ 7 min - 2
Add the chopped onion to the pan with the browned beef and cook until it softens, about 3-4 minutes.
⏱️ 4 min - 3
Stir in the minced garlic and smoked paprika. Cook for 30 seconds, stirring constantly to prevent the garlic from burning.
⏱️ 1 min - 4
Add the tomato paste to the pan and cook for a further minute, stirring continuously to toast the paste and deepen its flavor.
⏱️ 1 min - 5
Pour in the tinned tomatoes and beef stock. Stir well to combine all ingredients.
⏱️ 1 min - 6
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 7
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
⏱️ 10 min - 8
Once the sauce has simmered, remove it from the heat. Stir in the mascarpone, 40 grams of grated Parmesan cheese, and the chopped parsley.
⏱️ 2 min - 9
Stir until the mascarpone and Parmesan have fully melted into the sauce, creating a rich and creamy consistency.
⏱️ 1 min - 10
Drain the cooked pasta and add it directly to the creamy beef sauce. Toss everything together until the pasta is completely coated.
⏱️ 2 min - 11
Divide the creamy paprika beef pasta among individual pasta bowls.
⏱️ 1 min - 12
Garnish each serving with additional grated Parmesan cheese, as desired.
⏱️ 1 min