Sweet Garlic Tomato Beef Pasta

Sweet Garlic Tomato Beef Pasta

28
ANGELBELIEVER 0

"INEXPENSIVE, EASY and DE-LICIOUS!!! My aunt made this for us when we were growing up and now I make it for my family. The hint of sweetness makes it a kids favorite."

Ingredients 35 m {{adjustedServings}} servings 432 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 926 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. In a large skillet over medium heat, mix the beef, onion, and, garlic, and cook until beef is evenly brown.
  3. 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.
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Reviews 28

  1. 33 Ratings

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stacykr
9/25/2007

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.

Brendan
4/30/2008

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.

Cara
8/4/2009

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!!