Here’s the full recipe for Delicious Pasta with Minced Meat & Roasted Vegetables—simple, juicy, and packed with flavor!
Ingredients
Main:
- 400 g (14.1 oz) ground beef (or a mix of beef & pork)
- 1 eggplant, diced
- 2 red onions, finely chopped
- 1 carrot, grated or finely diced
- 1 red bell pepper, diced
- 2 tomatoes, diced (or 1 can crushed tomatoes)
- 3 garlic cloves, minced
- 80 ml (⅓ cup) tomato paste
- 240 ml (1 cup) water or broth
- 2 tbsp olive oil
- 250 g (9 oz) pasta (penne, fusilli, or spaghetti)
Spices:
- 1 tsp sweet paprika powder
- ½ tsp garlic powder
- ½ tsp dried oregano (optional)
- ½ tsp chili flakes (optional, for heat)
- Salt & black pepper to taste
- Fresh parsley or basil, for garnish
- Grated Parmesan (optional)
Instructions
1. Prep the Vegetables
- Dice eggplant, sprinkle with salt, and let sit for 10 mins (to remove bitterness). Rinse and pat dry.
- Chop onions, pepper, tomatoes, and mince garlic. Grate or finely dice carrot.
2. Cook the Pasta
- Boil pasta in salted water until al dente. Drain, reserving ½ cup pasta water.
3. Sauté the Meat & Vegetables
- Heat olive oil in a large pan. Cook onions until soft (~3 mins).
- Add ground beef, breaking it up. Cook until browned (5 mins).
- Stir in carrots, red pepper, eggplant. Cook for 5-7 mins until softened.
- Add garlic, paprika, garlic powder, salt, pepper. Stir for 1 min.
4. Make the Sauce
- Add tomatoes, tomato paste, water. Simmer for 10-15 mins until thickened.
- Adjust seasoning (add chili flakes or oregano if using).
5. Combine & Serve
- Toss the cooked pasta into the sauce. Add a splash of pasta water if needed.
- Garnish with fresh herbs & Parmesan.
Tips for Extra Flavor
🔥 Roast the eggplant first (toss in oil, bake at 200°C/400°F for 20 mins) for a deeper taste.
🍷 Deglaze with red wine before adding tomatoes for richness.
🧀 Stir in cream or ricotta at the end for a creamy twist.