Yes, I did just notice that the last 2 recipes were some kind of pasta dishes too but I can’t help it, we just love our pasta in this house lol although we do only limit it to once a week and sometimes we alternate with Gluten Free pasta to make the dish healthier. This Beef and Vegetable Sauce is amazing. I got the recipe Idea from my dear friend Lidiya, she made it for dinner once with penne pasta and we really enjoyed it. I asked her how she made it and recreated this recipe at home. Since then I have already made this delicious sauce two times. I like to pair it with penne pasta but it can be paired with mashed potatoes, rice, or just about anything that you’d like. This sauce is simple to make and fast which is another bonus. It has a unique taste because the Tender pieces of beef, and veggies cooked to perfection make a sauce all on it’s own with no need to add broth or water. Try this recipe next time you want a hearty, succulent sauce with your pasta.
Beef and Vegetable Sauce {Serves 6}
Ingredients:
- 1 to 1.5 LB Beef (I used Pot Roast)
- 1 Orange Bell Pepper
- 1 Green Bell Pepper
- 2 Tomatoes
- 2 Carrots (I didn’t have any carrots this time so you won’t see it in the pictures)
- 1 Onion
- 2 Garlic Cloves
- 2 TBS Olive Oil (For Saute)
- Salt/Pepper to taste
- Pasta of your choice (I used Penne Pasta)
Directions:
- Do all the prep work first. Wash the bell peppers and cut them into thin about 1/4 inch pieces. Peel and cut the onion into half rings. Wash, peel, and cut the carrots into thin circles. Wash and cut the tomatoes into little cubes. Wash the beef, pat it dry, and cut it into thin about 1 inch pieces. Set everything aside in plates.
- Set a big pan on Medium heat ( I did 6) with 2 TBS of olive oil. When it heats up, add the beef into the pan. Sprinkle about 1 tsp Salt on the beef, pepper to taste and mix very well. Start cooking your pasta or rice.
- When the beef has cooked through, add in the bell peppers, and onion. Then 5 minutes later add in the carrots and tomatoes. Make sure to mix it every 3-4 minutes so that the veggies cook through and don’t stick to the pan.
- When all the vegetables get soft and onion is soft and translucent, lower the heat to Medium-Low (I did 3.5), partially close the pan with lid, and simmer another 15 minutes. Don’t forget to mix every once in a while.
- Add sauce to your favorite kind of pasta or rice. For a healthier alternative, I sometimes make Gluten Free penne pasta or macaroni.
