Creamy Beef and Pecorino Pasta with Side Salad

Name: Creamy Beef and Pecorino Pasta with Side Salad
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb Ground Beef; 1 Onion, small, diced; 3 cloves of Garlic, minced; 1/2 cups Tomato Paste; 1 tbsp Olive Oil; 1 tbsp Apple Cider Vinegar; 1 cup Water, or beef broth; 1/2 cups Heavy Cream; 12oz Pasta, cooked; 1/2 cups Pecorino Romano, grated; 1/4 cups Pasta Water; 1 Romaine Lettuce, head; 1 tbsp Lemon Juice; 1 tsp Red Pepper Flakes; Some Salt, to taste; Some Pepper, to taste; Some Garlic Powder, to taste; Some Oregano, to taste; Some Thyme, to taste; Some Parsley, dried, to taste; Some Smoked Paprika, to taste

This creamy beef and Pecorino pasta brings together a savory, seasoned meat sauce with a rich, cheesy finish. A quick lemony romaine salad on the side adds freshness and balance to the meal. It’s a comforting, straightforward dinner with plenty of bold flavor.

This creamy beef and Pecorino pasta brings together a savory, seasoned meat sauce with a rich, cheesy finish. A quick lemony romai... Show more

By Sara - Nutrient Matters · Original recipe

Health Grade

B+ · Healthy

Time

35 min

Price

2,47 €

Calories

935 kcal

high protein

low sugar

satiating

Method

Wash the lettuce

Rinse the Romaine Lettuce under cold water, then dry it very well with a salad spinner or clean kitchen towels. Set it aside so it stays crisp for the salad.

Dice and mince

Peel the Onion and dice it into small pieces. Peel and mince the Garlic. If your beef is frozen, thaw the Ground Beef in cold water until it is no longer icy, then drain and pat it dry so it browns instead of steaming.

Boil the pasta

Bring a large pot of well-salted water to a boil. Add the Pasta and cook until al dente according to the package directions. Before draining, scoop out about 1 cup of Pasta Water, then drain the pasta and set it aside.

Heat the skillet

Place a large skillet over medium-high heat and add the Olive Oil. Let the oil heat until it looks loose and shimmery.

Brown and season beef

Add the ground beef to the hot skillet and break it up with a spoon. Sprinkle in Garlic Powder, Oregano, Thyme, Dried Parsley, Smoked Paprika, Salt, and Pepper. Cook, stirring and breaking up the meat, until it is browned and no pink remains.

Soften aromatics

Add the diced onion and minced garlic to the skillet with the beef. Cook, stirring often, until the onion softens and the garlic smells fragrant, being careful not to let the garlic burn.

Cook the tomato paste

Stir in the Tomato Paste and spread it around the pan. Let it cook for 2 minutes, stirring often, until it darkens slightly and smells richer and sweeter.

Deglaze and simmer

Pour in the Apple Cider Vinegar and scrape up any browned bits from the bottom of the skillet. Let it bubble until it mostly evaporates, then add the Water or beef broth. Cover and let the mixture simmer gently for 10 minutes so the flavors come together.

Finish the creamy pasta

Lower the heat and stir in the Heavy Cream. Add the cooked pasta and toss until coated. Sprinkle in the Pecorino Romano a handful at a time, stirring well, and add splashes of reserved pasta water as needed until the sauce turns smooth, creamy, and glossy.

Dress the salad

Tear or chop the dried romaine into bite-size pieces and place it in a bowl. Add the Lemon Juice, a pinch of salt, and a little more Pecorino Romano, then toss until the leaves are lightly coated.

Serve and garnish

Divide the creamy beef pasta between plates and finish with Red Pepper Flakes and extra Pecorino Romano if you like. Serve it hot with the romaine salad on the side.