One Pot Ground Beef Egg Noodles Pasta Recipe For Dinner
Easy delicious one-pot beefy egg noodles flavored with simple spices and cooked with a green veggie of your choice. A no-brainer for easy weeknight dinners.
Equipment
Wide pan or skillet with lid
Ingredients
- 1 1/2 lb Ground Beef
- 1 pack Frozen Peas or a Green Veggie - Optional - of your choice such as broccoli or asparagus tips
- 2 Vine Ripe Tomatoes - Diced
- 6 whole Sweet Mini Peppers - Diced plus some sliced for ganish
- 2 ribs Celery - Small Dice
- 3 or 4 cloves Garlic - Minced
- 2 Shallots - Diced
- 1 tbsp Smoky Paprika
- 1 tbsp Cumin
- 1 tbsp Dried Parsley - Plus fresh minced parsley for ganish - optional
- 2 tsp Coarse Sea Salt + Ground pepper - or more if desired
- 2 or 3 Bay Leaves
- 1/2 pack Wide Egg Noodles - *I used only half of a 16 oz pack for this recipe
- 1/3 cup Red Wine
- 2 1/2 to 3 cups Beef Stock - I used unsalted
- 1 tbsp Olive Oil
- Fresh Lemon - optional
Instructions
- In a hot wide pan drizzled with olive oil, sautee vegetables until softened and slightly cooked through. After a few minutes, add in the minced garlic and give it another stir.
- Now add in ground beef and continue browning the ground beef, breaking it up with a wooden spoon as you go. When the meat is evenly browned and broken up, add in seasonings. Add salt, pepper, cumin, paprika, and parsley. Stir everything together.
- Now splash in about 1 1/2 cups of the beef stock (reserving some more for later) and the red wine. Drizzle in a little more olive oil and bring everything to a simmer. Now cover the pan and reduce heat to LOW. Simmer on low for 30 to 40 minutes to develop the flavors.
- Now remove the lid, and add in the egg noodles ( I only used up about a half a pack). Splash in the rest of the stock. The noodles don't need to be completely covered in stock, but there should be enough liquid in the pan to help cook them through. About another cup to a cup and a half, if needed.
- Place the cover back on the pan and cook for another 10 to 15 minutes or until noodles are just barely cooked through. Taste and adjust the seasonings, if needed. Now my favorite (and quickest thing to do) is toss in a pack of frozen peas and stir in to cook for another 3 or 4 minutes, if desired. Noodles will continue to soften. The veggies will bring a fresh pop of green to the dish.
- Now sprinkle everything with fresh minced parsley, some extra slices of sweet mini pepper and squeeze with a little fresh lemon juice over the top, if desired. Serve hot.
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