I love fig preserves! Spread with cream cheese on a bagel or on buttered biscuits or toast. love from mom, from mom.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package medium seashell pasta
- 1 ½ pounds ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 (14.5 ounce) cans Italian stewed tomatoes
- 3 beef bouillon cubes
- 1 ½ tablespoons white sugar
- 1 teaspoon garlic salt
- ⅛ teaspoon ground black pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a large skillet over medium heat, mix the beef, onion, and, garlic, and cook until beef is evenly brown.
- In a blender or food processor, liquefy the tomatoes. Pour into the skillet with the beef. Mix in beef bouillon, sugar, garlic salt, and pepper. Cover, and simmer 10 minutes, stirring occasionally, until bouillon has dissolved. Stir in the pasta until evenly coated with the sauce to serve.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 926 mg |
| Sugars | 12 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This was pretty good. I’m one of those cooks that I try to use stuff I already have in the kitchen, so the tomatoes were not Italian spiced but just regular diced and crushed. I did have one can of very liquidity salsa so I dumped that in there. Dropped it down to two bouillon cubes and I had a lot of roasted beef. Used rotini noodles. This turned out sweet with a slight hot kick.
Loved it just the way it was! Will definitely make again
Really simple, and tasty. I really liked this and got compliments on it.
we make this once a week at my house. im only 17 and its super easy for me to remember and make anytime.
I made a few changes–very minimal and it was awesome! I only had 12 oz of ground beef so I mentally scaled the recipe (using 1 can of stewed tomatoes, 2 bullion cubes, etc). I used macaroni noodles (what I had), threw in a can of kidney beans and some mushrooms that were in the fridge. I sprinkled a little bit of cheese on top of each bowl just before serving. ALL of us loved it–even my picky eaters, and I have lunch for tomorrow. Thanks so much for a wonderful recipe!
This is such a delicious recipe. I only make 2 small changes. First, I use small pasta shells instead of the larger. Second, I use a spicy ground sausage instead of ground beef, it gives the recipe a nice sweet and spicy taste. Excellent recipe!!
Very easy to prepare,nice difference from a traditional tomato pasta recipe.My spouse ate 3 plates full and the pot is empty.It is only the 2 of us so I cut recipe back to allot for 4 portions.This is a keeper.thanks for posting!YUM!
This was a great Monday night dinner! I thought it was really tasty- had a sweet, tangy flavor that was SO comforting! I did add 2 more cloves of garlic but and cut back onthe sugar a bit. So good- kids LOVED it.
Tasty and fed eight with ease . I did add green pepper and fresh mushrooms only because I needed to use them up before they went south. I used two cans of stewed tomatoes and added one can of Rotel for the spice factor. Might have been on the bland side without the Rotel though. Thanks for sharing ! I love this site , I hate making the same old stuff all the time.
This was super simple, and tasty too! I like my sauce thick so I used 30 oz. crushed tomatoes (which I didn’t grind) and 16 oz. tom. paste. I also cut down on the bullion and added more garlic. The kids loved this!
Don’t use 3 beef stock cubes if making this in the Uk or Ireland – just use 1/2 a knorr stock cube. They’re much smaller in the states.
We used petite diced tomatoes & left them as is. We omitted the salt, used extra minced garlic (3 cloves – total) & veg. stock instead of bullion cubes. We added close to 1T Italian seasoning, about 6 oz. fresh mushrooms (personal preference) & a couple shakes of LA Gold (hot sauce). This is a great week-night “quick fix” dinner.
Excellent flavor! Im 23 male so i dont want to work my butt off on meals and this one was simple, cornbread with it worked for me and family 🙂 Left stewed tomatos alone just slightly chopped them as i cooked
Good easy recipe. I like the look of the tomatoes in the dish so I did not puree, and added one can of tomatoe soup for extra flavor. Husband loved it!
l Changed into fresh garlic to cut the sodium. thanks for sharing..l will this again.
This recipe has now replaced my husband’s mom’s guolash recipe. It’s THAT good!!
Very good! My husband took seconds (a very rare event)!
I scaled the recipe down to 2 since it was just me for lunch & I used leftover ground beef (pkg had more than the recipe called for so I fried all of the pkg & refrigerated what I didn’t need) …since my meat was already cooked, I used frozen chopped onions & like Darene, I used a can of rotel instead of diced tomatoes. I just put everything in teh skillet at the same time & let it simmer while I cooked the pasta. I used fresh minced garlic (3 cloves) & I subbed season-all for the garlic salt. I iddn’t puree the rotel either & I also added about a cup of beef broth, using a little bit of tomato paste to thicken it up a bit. Topped my plate w/ mild, shredded cheddar cheese….it reminded me of a Tex-Mex type of goulash. Thansk AngelBeliever!
This is pretty good, quick, and hard to mess up. That makes it a winner at my house! I will be making it again.
We did not care for this at all. Not even doctored up with spices. Sorry.
We enjoyed this very meaty sauce. It had just the right amount of sweetness to it which l liked. I think l would try adding mushrooms as one other reviewer suggested. This is a good recipe to play around with adding spices you enjoy in other sauces.