Savory Meat Pasta Pilaf

A dish with perfect taste! Everyone can do it! Pasta pilaf with meat is an excellent alternative to classic rice pilaf. At the same time, the cooking technology remains approximately the same. An aromatic meat sauce with spices permeates the pasta, making it soft and tasty.
cook time: 1h
Logan Winslow
Savory Meat Pasta Pilaf

Nutrition Facts (per serving)

203
Calories
8g
Fat
23g
Carbs
10g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Tomatoes 200 g
Salt to taste
Ground black pepper to taste
Beef (pulp) 300 g
Carrot 1 pc
Vegetable oil 50 ml
Paprika 1 tsp
Khmeli-suneli 1 tsp
Turmeric 1 tsp
Pasta 300 g

Recipe instructions

Step 1

Step 1
How to make pilaf from pasta with meat in a cauldron? Prepare the necessary ingredients. Beef is needed in the form of boneless pulp. You can replace and add these spices to taste. You can also use pasta according to your taste. I have penne. Read more about the intricacies of choosing pasta in a separate article, link at the end of the recipe.

Step 2

Step 2
Wash the beef, cut into medium cubes.

Step 3

Step 3
Peel the carrots and cut into cubes.

Step 4

Step 4
Cut the tomatoes into small cubes. You can replace fresh tomatoes with canned chopped ones, as well as with tomato paste or ketchup.

Step 5

Step 5
Peel the onion. Cut into medium cubes or half rings. If you don’t like to feel the onion in the finished pilaf, you can leave the onion whole so that you can easily remove it later.

Step 6

Step 6
Heat vegetable oil in a cauldron over high heat. Add the onion and fry, stirring, until translucent. Read about how to choose the right vegetable oil in a separate article, link at the end of the recipe.

Step 7

Step 7
Add beef and spices. Fry everything together, stirring, for 3 minutes.

Step 8

Step 8
Pour the chopped carrots into the cauldron, stir and fry for about 5 more minutes.

Step 9

Step 9
Add tomatoes. Fry, covered, stirring, for about 7 minutes. The exact time depends on the heat setting, your cookware, and personal preference.

Step 10

Step 10
Add pasta and stir. Fry for 5-7 minutes.

Step 11

Step 11
Pour in hot water until it completely covers the contents of the cauldron. I will need 1 liter of water. Bring to a boil over high heat.

Step 12

Step 12
Simmer the pilaf over low heat under the lid for about 20 minutes until excess moisture boils away.

Step 13

Step 13
Place the finished pasta pilaf with meat on plates, sprinkle with fresh herbs and serve. Bon appetit!

Additional rubrics

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