I don’t really like carbs, but for someone who claims she doesn’t like carbs, I sure eat a lot of them. My favorite is creamy sauce, but I can deal with tomatoes as long as there is more protein (meat) than the carbs (pasta). I usually go with 2:1 ratio.
I had to make tomato sauce based pasta, because I had bought the 28oz can of crushed tomatoes instead of the 14oz, when I was only need for 14oz for my other recipe. But the 14oz was $2.49 and the organic 28oz was only $1.99 so being smarty pants over here, I went and got the 28oz. I used half of the 28oz and keep the rest in a mason jar. Then the day after, I make this. Shells pasta are good for saucy based, because they act like tiny little scoops!
Ingredients:
8-10 oz medium shells pasta
1 medium onion -chopped
2-3 cloves of garlic -minced
1 lbs ground beef, as lean as possible
1tbsp olive oil
14.5 oz can crushed tomatoes
2 tbsp tomato paste
1/3 cup of beef broth or water
1 tsp Italian seasoning
8 oz fresh mozzarella -shredded
salt and pepper
2 tbps parsley -chopped (optional for garnish)
Instructions:
- Cook pasta according to the box instructions. I prefer al dente.
- In a large skillet over medium high heat sauteé chopped onion, stirring occasionally for about 5 minutes or until becomes translucent.
- Add in ground beef and garlic, crumble the beef apart, cook until the beef browned. If you use lean beef, you wont need to drain the fat, but if you have excess fat, drain it.
- Add crushed tomatoes, tomato paste, Italian seasoning and beef broth and give a good stir, reduce the heat to medium and let it cook for about 5 more minutes.
- Add the shredded mozzarella to the skillet then the cooked pasta, and toss well until the cheese melt to your liking.
- Salt and pepper to taste. Garnish with chopped parsley. Enjoy!