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Beef, tomato and olive pasta recipe

Beef, tomato and olive pasta recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

This pasta dish is delicious and packed full of flavour. Serve with a side salad or garlic bread, if desired.

48 people made this

IngredientsMakes: 8

  • 450g lean minced beef
  • 425g passata
  • 140g black olives, pitted and sliced
  • 4 tablespoons grated Parmesan cheese
  • 1 teaspoon seasoning salt
  • 1 teaspoon garlic granules
  • 1/2 teaspoon dried oregano
  • 450g penne pasta
  • 2 teaspoons softened butter
  • 110g grated mozzarella cheese

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. In large frying pan, cook beef over medium heat until done. Drain. Add passata, olives, Parmesan cheese, seasoned salt, garlic granules and oregano. Simmer 15 minutes.
  2. Cook pasta in a large pot of boiling water until done. Drain.
  3. Please pasta in a shallow, 3 litre baking dish. Toss with butter. Pour meat sauce over and top with grated mozzarella.
  4. Grill for 2 to 3 minutes or until cheese melts.

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Reviews & ratingsAverage global rating:(49)

Reviews in English (30)

by Michael

I’ve made this recipe for over 20 years and it is very versatile. I always use a large can of pureed tomatoes in sauce otherwise there is not enough sauce. Substitute chopped green peppers and mushrooms for the ground beef if serving to non-meat eaters. It tastes just as good. Add a sprinkle of cayenne for a little pizzazz. Great dish for pot lucks. Buon appetito!-05 Oct 2007


I mixed the meat sauce with the noodles and topped with the cheese and baked at 350 for approx 20 minutes (instead of broiling). Very tasty!-27 Nov 2000

by Alyssa9876

Great recipe! I double the tomato sauce or else there isn't enough. Aside from that it has turned out to be a new favorite dish. Its quick and easy and tastes great!-28 Nov 2006

Recipe Summary

  • 1 (16 ounce) package rigatoni pasta
  • ½ cup extra-virgin olive oil, or as needed
  • 2 red bell peppers, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 2 pints cherry tomatoes, halved
  • 3 tablespoons jarred minced garlic
  • salt and pepper to taste
  • 1 bunch fresh basil, chopped
  • 1 teaspoon fresh parsley, chopped
  • 1 teaspoon dried oregano, or to taste
  • 1 cup diced Asiago cheese
  • ½ cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients.

What is Picadillo?

  • The word &lsquopicadillo&rsquo translates as &lsquohash&rsquo or &lsquomince&rsquo from Spanish.
  • Picadillo is a Cuban stew of ground pork or beef simmered in tomato sauce with vinegar, olives, raisins and spices.
  • Cuban picadillo is typically served with rice and beans, but it is also delicious spooned over mashed potatoes or tossed with pasta.
  • Picadillo has been called the ultimate Cuban comfort food.

Easy Creamy Ground Beef Pasta

This ground beef pasta recipe tastes like it's been cooked low and slow, but it's ready in about 30 minutes! Perfect for busy weeknights.

Creamy Beef and Shells or my Homemade Hamburger Helper, there's a good chance you will enjoy this ground beef pasta. This recipe is sorta like a quick bolognese sauce. Ground beef, onions, garlic, and a creamy tomato sauce make one comforting dinner. As a kid, spaghetti with meat sauce was always one of my favorite comfort foods, and as an adult I've always keep some variation of this sauce in my freezer. I'm excited to introduce this version to my website!

I chose penne for the photos, but this recipe will work with whatever your favorite pasta shape is/what you've got on hand. It's the perfect quick family meal!

Pasta with rich meat sauce recipe

Skirt has much more flavour than stewing or braising steak, but you can't stint on the cooking time. It's a great cut if you have plenty of time, and perfect for a slow-cooked sauce like this one.


  • 2 tbsp olive oil
  • 1 kg beef skirt, cut into 1cm cubes
  • 1 large onion, finely chopped
  • 200 ml red wine
  • 1 tbsp tomato purée
  • 2 x 400g cans of chopped tomatoes
  • 2 tsp paprika
  • 500 g pappardelle pasta
  • 1 cup Parmesan cheese, grated, for serving
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 2 tbsp olive oil
  • 2.2 lbs beef skirt, cut into 1cm cubes
  • 1 large onion, finely chopped
  • 7 fl oz red wine
  • 1 tbsp tomato purée
  • 2 x 400g cans of chopped tomatoes
  • 2 tsp paprika
  • 17.6 oz pappardelle pasta
  • 1 cup Parmesan cheese, grated, for serving
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 2 tbsp olive oil
  • 2.2 lbs beef skirt, cut into 1cm cubes
  • 1 large onion, finely chopped
  • 0.8 cup red wine
  • 1 tbsp tomato purée
  • 2 x 400g cans of chopped tomatoes
  • 2 tsp paprika
  • 17.6 oz pappardelle pasta
  • 1 cup Parmesan cheese, grated, for serving
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper


  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 130 mins
  • Serves: 6


  1. You need a large saucepan with a lid that you can put in the oven or a casserole dish. Heat the olive oil in the pan, then start to brown the meat in batches, setting it aside once it has browned. You may need to add a little more olive oil.
  2. When all the meat is browned, cook the onion in the oil for 10 minutes until soft. Place the onion with the meat. Keep the pan on the heat, pour in the red wine and let it bubble away for 3 minutes over a medium heat. Preheat the oven to 150°C/Gas 2.
  3. Return the meat and onions to the pan and stir in the tomato purée, tomatoes and paprika. Season well with salt and pepper. Bring the sauce to a simmer on the stove and then cover the pan and place it in the oven for 2 hours.
  4. Cook the pasta according to the packet instructions and serve with the sauce and grated Parmesan.

Recipe taken from What's for dinner? Second helpings, by Romilla Arber

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  • 1/2 large onion (approx 210g each), finely chopped
  • 200g of value tinned chopped tomatoes
  • 1/2 a 400-500g pack of value minced beef
  • 1 medium aubergine, cut into 1cm pieces
  • 160g of value pasta shapes
  • 1 clove of garlic, crushed
  • 1 tbsp vegetable oil
  • 150ml vegetable stock, prepared according to the packet instructions
  • 1 tbsp tomato puree
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Price per person: £1.02
  • Store cupboard: Basic
  • Calories per serving: 771
  • 5-a-day per serving: 2.6


  1. Heat 1 tbsp oil in a saucepan and fry the aubergine for 3-4 minutes, or until it begins to brown. Add the onion and garlic and fry for 2-3 minutes, or until the onion is soft, then remove from the pan and set aside.
  2. Add 1 tbsp olive oil to the pan (if necessary) and fry the minced beef for 5-6 minutes, or until browned.
  3. Return the fried aubergine, onion and garlic to the saucepan and stir in the chopped tomatoes, mixed herbs, tomato purée and stock. Bring to the boil and simmer for 15-20 minutes, or until the sauce develops a thicker consistency. Season to taste with salt and pepper.
  4. Meanwhile, cook the pasta according to the packet instructions.
  5. Toss the pasta with the cooked sauce, top with the Parmesan cheese and serve immediately.

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Italian Beef Braciole Recipe

These Italian beef braciole are deliciously fork tender and packed with a heavenly medley of flavors that will make your taste buds sing!

Thank you to Honest Cooking and Parma Ham for sponsoring this post!

I’ve brought you something extra special today! A delicious, traditional dish from Italy featuring beef rolls that area packed with a phenomenally flavorful filling, then browned and slow simmered in a luxurious sauce. They’re absolutely irresistible!

Our braciole incorporate a variety of delicious ingredients including Proscuitto. It adds a flavor dimension to the braciole that is out of this world delicious. The flavor of the prosciuotto is not only infused into the slow-simmered beef, its flavor is melded into the tomato sauce which forms the base for the accompanying pasta dish.

“Braciole” is the term used here among American Italians. This same dish in Italy is known as Involtini di Manzo, involtini meaning “little bundles,” the more accurate name for it. But we’ll refer to this dish by the name it’s more commonly known as over here in the U.S.. While at first appearance this dish may look a little time-consuming, it really isn’t. The rolls can be made a day ahead and then simply browned and added to the sauce to simmer. And as for the 3 hours of slow simmering – it doesn’t need to be stirred, so you can let it do its thing undisturbed while you do yours.

Bracioles, usually beef (but can also be pork or chicken) can consist of a variety of fillings, most commonly some kind of combination of bread crumbs, herbs, garlic, and sometimes cheese or pancetta. This version also includes pine nuts and raisins, two kinds of cheese, and instead of pancetta uses this delicious prosciutto. These flavor combinations meld together beautifully. The tender, juicy stuffed beef rolls are exquisite and the slow-simmered tomato sauce is worthy of taking center stage in its own right.

Note: The long simmering process isn’t an absolute requirement, but the old-fashioned way is to slow simmer it like in making a ragù. This yields the most flavor, allowing the juices from the meat and the filling to mingle with the tomato sauce, making a wonderful sauce for the pasta.

Let’s take a look at the different ingredients that go into making this special dish:

You’ll need a few thin cuts of lean beef (usually top or bottom round roast). There’s really no right or wrong in terms of what size to get. If you’re serving 4 people, you can either assemble 4 medium-sized braciole or 8 small ones.

Part of the filling consists of pine nuts, raisins, breadcrumbs, Parmesan cheese and herbs.

And then there’s the crowning touch – the prosciutto. And we’re going to add some tangy Provolone cheese to the filling as well.

The sauce is going to consist of tomatoes, garlic, onions, extra virgin olive oil, and fresh herbs.

…and of course a glass of red wine.

And there you have it! The beautiful, fresh ingredients that go into making this fabulous, authentic Italian dish!

Okay, let’s make some Braciole!

Pound the meat to about 1/4 inch thickness between two pieces of plastic wrap – use the flat side of a meat pounder. Sprinkle with salt and freshly ground pepper.

Combine the milk-soaked breadcrumbs, Parmesan cheese, parsley, rosemary, garlic, pine nuts, and raisins in a small bowl.

Crush the tomatoes in a large bowl with your hand, discarding the hard cores. Set aside.

Lay a piece of prosciutto on top of the slice of beef, followed by a slice of Provolone, then place a tablespoon or so of the filling (depending on what size of beef rolls you’re making) in the center.

Fold in the sides of the roll, lengthwise, fold in one end…

Then roll it up, starting at the non-folded in end, pushing and wrapping it tightly.

To secure the rolls, you can use toothpicks or, like I did here, wrap them “gift package” style with some thread. Just remember to remove it, or the toothpicks, before serving!

Heat the olive oil in a Dutch oven (I use and love Lodge) over medium-high heat. Add the rolls, seam side down to seal them.

Generously brown the rolls on all sides. The browning is essential to adding flavor. And don’t discard the burnt browned bits on the bottom of the pan! Also essential to flavor.

Transfer the rolls to a plate and set aside. Saute the onions and garlic until soft and translucent, about 5 minutes.

Add the red wine and bring to a boil, cooking until the wine is mostly evaporated, about 3-4 minutes, deglazing the pan (scraping up the browned bits from the bottom of the pan).

Add the crushed tomatoes, salt and freshly ground pepper. Simmer for 3 minutes.

Add just enough water to cover the rolls so they are submerged. Bring to a boil, reduce the heat to low, cover, and simmer for about 3 hours or until fork tender.

Mmmm, the aroma when you finally open the pot! Add the fresh basil and parsley and simmer for another 2 minutes.

Add salt and pepper to taste. You’re masterpiece is done!

Traditionally, the braciole are served as the second course (along with a leafy green salad, for example), and the first course is pasta tossed with the delicious tomato sauce. Serve it all together or separately – however you prefer.

Be sure to also check out our Italian Pork Ribs with Olives from the Tuscany region of Italy!

There is no specific kind of pasta you need to use for this recipe. The choice only depends on your taste. Spaghetti, linguine, maccheroni or penne all work perfectly for such simple (yet tasty) sauce. In order for this dish to succeed, the only trick is draining the pasta one minute before the end of the time indicated on the pasta box. Mix pasta with the tomatoes in the pan so that the sauce blends perfectly and the starch releases into the tomatoes.


1 lb pasta, 1 lb cherry tomatoes, Extra-virgin olive oil, 1 clove of garlic, Fresh basil, Salt


In a pan, sauté garlic in a little extra-virgin olive oil. Once the garlic is golden-brown, add the tomatoes (washed and cut in half). Cook over high heat for 6-7 minutes. Turn off heat and add salt. In the meantime, cook the pasta in plenty of salted water. Drain it just before the end of the cooking instructions on the pasta box. Pour pasta into the pan with the tomatoes and cook for one minute. Mix well and add fresh basil leaves. Serve immediately.

How to Make Goulash (Aka Pasta and Beef)

  1. Cook the Pasta. Elbow macaroni is traditional for this dish. If you replace it with another type of pasta, you might need to adjust the amount of sauce used.
  2. Cook the Ground Beef. While the pasta cooks, cook the ground beef with a chopped onion and some minced garlic.
  3. Add the Tomato Sauce. For this recipe, I use a specific brand of tomato sauce: Hunt’s. It’s not fancy–at all. The reason I use it? Consistency. It’s not too thick. In fact, it’s on the thin side. Would I use this sauce for a traditional pasta dish? Never. Ever. But for goulash, it’s perfect. (If you want to make homemade sauce, use my recipe for easy pasta sauce, and add 1/4 to 1/2 cup of water to thin before adding it to the pasta.)
  4. Stir Everything Together. Stir the pasta together with the ground beef and sauce. (If you want, add a generous handful of shredded Cheddar cheese. )

Roasted tomato pasta with chilli and garlic recipe

Aglio is garlic in Italian, so aglione means &lsquolots of garlic&rsquo, referring to the flavour of the dish. Traditionally this sauce is made from peeled plum tomatoes cooked with garlic cloves, served over thick strands of pici.

However, we like our version, which takes very little time to throw together the tomatoes roast as you prepare the pasta and the combination is heavenly. You can serve the sauce with fresh tagliatelle or pappardelle, or dried shell-shaped pasta is good as it collects the sauce.

Don&rsquot be alarmed by the amount of olive oil. This will be the sauce when combined with the sweet juices from the tomatoes and the garlic.


  • 1 kg cherry tomatoes, halved around the equator (not pole to pole)
  • 7 tbsp extra-virgin olive oil
  • 5 garlic cloves (skin on)
  • 0.2 tsp dried chilli flakes or finely sliced fresh red chilli
  • 320 g dried pasta
  • 1 handful basil leaves, roughly torn if large
  • 25 g grated Parmesan
  • 2.2 lbs cherry tomatoes, halved around the equator (not pole to pole)
  • 7 tbsp extra-virgin olive oil
  • 5 garlic cloves (skin on)
  • 0.2 tsp dried chilli flakes or finely sliced fresh red chilli
  • 11.3 oz dried pasta
  • 1 handful basil leaves, roughly torn if large
  • 0.9 oz grated Parmesan
  • 2.2 lbs cherry tomatoes, halved around the equator (not pole to pole)
  • 7 tbsp extra-virgin olive oil
  • 5 garlic cloves (skin on)
  • 0.2 tsp dried chilli flakes or finely sliced fresh red chilli
  • 11.3 oz dried pasta
  • 1 handful basil leaves, roughly torn if large
  • 0.9 oz grated Parmesan


  • Cuisine: Tuscan
  • Recipe Type: Pasta
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 35 mins
  • Serves: 4


  1. Preheat the oven to 170°C (340°F/Gas 3).
  2. Put the tomatoes cut side up in a roasting tray and pour over the oil. Put the garlic cloves between the tomatoes and any tomato stems, if you have them, as they will flavour the oil.
  3. Scatter with dried chilli (if using &ndash add fresh chilli later on), season with salt and pepper, and roast for 15&ndash20 minutes or until the tomatoes just start to collapse and brown.
  4. After 10 minutes stir the fresh chilli (if using fresh instead of dried) into the oil (fresh chilli might burn if put on top of the tomatoes at the beginning).
  5. Meanwhile, cook the pasta to coincide with the end of the cooking time for the tomatoes.
  6. When the tomatoes are cooked, remove the tray from the oven and use the flat of a wooden spoon to squeeze the soft garlic out of their skins.
  7. Mix this gently with the tomatoes and discard the garlic skins as well as the tomato stems. Pour the drained pasta into the hot tray.
  8. Add the basil leaves and use a pair of tongs to combine, then serve straight away in warmed bowls, scattered with Parmesan.

This recipe is from Tuscany by Katie & Giancarlo Caldesi (Hardie Grant, £25). Photography: Helen Cathcart.

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