Hearty Italian Beef Bowl Rsc
Indulge in the bold, comforting flavors of this Hearty Italian Beef Bowl RSC, a perfect one-bowl meal that's both satisfying and easy to prepare. Juicy ground beef is browned to perfection and simmered in a rich, aromatic tomato sauce infused with garlic, dried herbs, and a hint of red pepper flakes for a gentle kick. Tender blanched zucchini adds a fresh touch, complementing the savory sauce, while al dente pasta provides the perfect base. Topped with a generous sprinkle of Parmesan cheese and fresh parsley, this dish is a classic comfort food elevated with wholesome ingredients. Ready in just 40 minutes, this hearty pasta bowl is ideal for weekday dinners or cozy nights in.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 15 oz Crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 0.5 tsp Red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 medium Zucchini, diced
- 3 cups Cooked pasta (penne or fusilli recommended)
- 0.25 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5-7 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper to the skillet. Stir to combine.
Reduce the heat to low and simmer the sauce for 10 minutes, stirring occasionally.
While the sauce simmers, bring a small pot of water to a boil. Add the diced zucchini and blanch for 2-3 minutes, then drain and set aside.
Add the cooked ground beef and blanched zucchini to the skillet with the sauce. Stir and simmer for an additional 5 minutes to combine the flavors.
To serve, divide the cooked pasta between four bowls. Spoon the Italian beef and vegetable mixture over the pasta.
Garnish each bowl with grated Parmesan cheese and freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
2655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 3085 mg | 134% | |
| Total Carbohydrate | 262.8 g | 96% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 30.8 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3446 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
