Sweet and Tangy Beef and Bean Spaghetti
Inspired by techniques from America's Test Kitchen.
A hearty one-pot spaghetti with beef mince, kidney and black beans and a sweet-tangy tomato sauce, finished with melting Cheddar.
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Method
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Equipment
- large flameproof casserole or deep pan
- wooden spoon
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 872 kcal |
| Protein | 47.8 g |
| Carbohydrate | 110.3 g |
| of which sugars | 17.7 g |
| of which free sugars | 8 g |
| Fat | 26.9 g |
| of which saturates | 10.2 g |
| Fibre | 14.8 g |
| Salt | 2.26 g |
Protein per 100 kcal
5.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Pasta
- 340 g dried spaghetti, broken into 8 cm lengths
Pasta water
- 10 g fine salt for 2 litres of pasta water (0.5%) about 1¾ tsp; most of it goes down the drain
Sauce
- 2 tsp neutral oil
- 1 medium onion, chopped keep 2 tbsp raw for serving
- 2 garlic cloves, finely chopped
- 450 g beef mince (15% fat)
- ½ tsp ground black pepper
- 800 g tinned chopped tomatoes (no salt added), drained
- 400 g tin kidney beans, drained and rinsed
- 400 g tin black beans (no salt added), drained and rinsed
- 150 g tomato ketchup
- 1 tsp mild chilli powder
- 1 tbsp cider vinegar
To finish
- 60 g mature Cheddar, grated, plus extra to serve
- 1
Cook the pasta. Boil the broken spaghetti in 2 litres salted water, stirring often, until al dente. Drain, rinse under cold water and drain well so it does not stick while you make the sauce.
- 2
Soften the onion. Heat the oil in the casserole over medium heat and cook most of the onion for 4-5 min until soft but not brown, then add the garlic for 30 s.
- 3
Brown the beef. Add the mince with the pepper and break it into small pieces with the spoon. Cook about 5 min until no pink remains and the meat reaches 71 °C.
- 4
Simmer. Stir in the tomatoes, both beans, ketchup, chilli powder and vinegar. The ketchup gives the sweet base and the vinegar the tang. Add the spaghetti and heat through for about 5 min.
- 5
Finish. Off the heat, stir in the Cheddar until melted. Serve with extra cheese and the reserved raw onion.
Storage
Cool and refrigerate within 2 hours for up to 3 days, or freeze for up to 2 months. Reheat until piping hot (74 °C).
