Best Beef And Pepper Linguine Recipes

BEEFY RED PEPPER PASTA

Beefy Red Pepper Pasta image

Chock-full of veggies and gooey with cheese, this hearty one-dish meal will warm the whole family to their toes! Pureed roasted red peppers add zing and color to the sauce. Marge Werner - Broken Arrow, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 jar (12 ounces) roasted sweet red peppers, drained
1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon salt
8 ounces uncooked ziti or small tube pasta
1-1/2 cups cut fresh green beans
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

Place peppers in a food processor; cover and process until smooth. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the pepper puree, tomatoes, garlic, oregano, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, in a Dutch oven, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Cook until pasta and green beans are tender; drain. Stir in meat sauce. Sprinkle with cheese; stir until melted.

Nutrition Facts : Calories 362 calories, Fat 11g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 739mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

BEEF BOLOGNESE WITH LINGUINE

Beef Bolognese with Linguine image

After much research, tasting and tweaking, I finally came up with this beef bolognese recipe, based on a dish from an Italian restaurant where I worked. It's perfect for feeding a house full of guests. -Christine Wendland, Browns Mills, New Jersey

Provided by Taste of Home

Categories Dinner

Time 4h

Yield 18 servings.

Number Of Ingredients 20

Ingredients

3 pounds lean ground beef (90% lean)
1/3 cup olive oil
3 medium onions, chopped
3 large carrots, chopped
6 celery ribs, chopped
1 can (12 ounces) tomato paste, divided
9 garlic cloves, sliced
3 tablespoons dried parsley flakes
5 teaspoons kosher salt
3 teaspoons dried basil
3 teaspoons dried marjoram
1-1/2 teaspoons coarsely ground pepper
1/4 teaspoon crushed red pepper flakes
1-1/2 cups dry red wine
3 cans (28 ounces each) diced tomatoes, undrained
1-1/2 cups beef stock
6 bay leaves
3 cups 2% milk
3/4 cup grated Parmesan cheese
Hot cooked linguine

Steps:

In a stockpot, cook half the beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes. Remove beef with a slotted spoon; set aside. Pour off drippings. Repeat with remaining beef., In the same stockpot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until tender. Stir in 1 cup tomato paste; cook and stir 3 minutes longer. Add garlic, seasonings and beef., Stir in wine. Bring to a boil; cook until almost evaporated. Add tomatoes, stock and bay leaves; return to a boil. Reduce heat; simmer, uncovered, until desired consistency, about 3 hours, stirring in milk halfway through cooking., Remove bay leaves. Stir in cheese and remaining tomato paste; heat through. Serve with linguine and, if desired, additional cheese.

Nutrition Facts : Calories 269 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 938mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 20g protein.