🏆 Make BEEFARONI At Home In ONE POT
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- Beefaroni At Home In One Pot. Welcome Friends! Welcome back to the kitchen today we are going to make one of those super simple one pot pasta recipes that it will have dinner on the table in no time at all. One Pot Homemade Beefaroni Recipe.
Ingredients:
15 mL (1 Tbsp) oil
500g (1 Lb) ground beef
2 small onions
1 large carrot
2 celery stalks
3-4 cloves of garlic
1 bell pepper
30 mL (2 Tbsp) oregano
10 mL (2 tsp) salt
10 mL (2 tsp) black pepper
10 mL (2 tsp) red pepper flakes
796 mL can (28 oz) crushed tomatoes
750 mL (3 cups) chicken stock
125 mL (½ cup) red wine
30 mL (2 Tbsp) Marmite / Vegemite
500g (1Lb) dry pasta
Grated nutmeg to taste
250 mL (1 cup) milk
Method:
In a large Dutch oven or heavy bottomed pot, heat the oil over medium high heat.
Add in the ground beef and fry until browned, breaking it up as you go.
In a food processor, whiz the onions, carrot, celery, garlic, and bell pepper.
Add the veg to the beef, and cook down to lose some of the moisture.
Stir in the oregano, salt, black pepper, and red pepper flakes.
Stir in the tomato, stock, wine, and Marmite.
Stir in the pasta, lower the heat, partially cover and cook until pasta is al-dente.
When the pasta is cooked, grate in some nutmeg, stir in the milk and serve.
Grate some of your fave Italian cheese over the top.
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This recipe is perfect for instapot, I changed literally nothing about it put the noodles in and set it to pressure cook for 7 minutes bam ready to eat.
Somehow, I’ve gotten in to the habit of watching one or two of your videos during my lunch break (I teach special education through distance-oh dear). What I’ve realized is that your videos have reinforced my accumulated knowledge and technique, and added some extra. I can now cook anything!
I somehow just came across you since this pandemic started and I love you! You and your wife are the best! So down to earth!
If anybody is interested, the wine he used is called Sibling Rivalry Red.
I started watching cooking shows as a young kid with my mom and im 34 now and this is my all time favorite cooking show on tv or youtube...ever!!
You guys are so cute. Love your recipes and attitude about food.🌸
Great recipe. Made it with pork and used Wooster sauce as I didn't have any marmite. No red wine but extra stock and balsamic vinegar. Delicious and super easy to make.
Much love from California. The Family love your videos. I’m actually making this for dinner tonight. Thank you for sharing your great videos.
Some Nobody Will do.
Nothing like beefaroni, goulash, etc. Whatever you call it, it's pure comfort!
Love the channel. I had never heard of marmite, so will try it sometime. To get that umami hit into tomato sauces, I normally use anchovy paste or a few drops of fish sauce.
Absolutely love beefaroni. Simple and warming comfort food. Also, the wine out of the soda glasses is oddly fitting for this dish.
Single burner because your kitchen renovation is going into its fifth month with no end in sight. Definitely appreciate a good comfort food recipe. Thanks.
Gotta say, it resembles bolognese (sort of)
Nonetheless I made it today, and its awesome. I'll definitely make it more in the future
I will admit I am not a marmite fan but was pleasantly surprised at the flavours. Just glad I constantly go to a local British store here in Sacramento California.
Classic comfort food. I like your mirepoix addition and bell pepper blend in there.
I'm very much like Glen, a simple yet flavourful pasta dish is my idea of heaven.
I can't wait to try this one! I've made quite a few of your recipes since discovering the channel back in March. Thanks Glen!
This is kind of like hamburger helper. This first time I had that was almost 50 years ago and I still crave it. Thankfully, I can make it from scratch. Yum. Thanks.❤
What happened to the Friday pizza episodes? I looked forward to them because it reminded me that it was almost time to go home for the weekend - a magical time when I spend two days crying in the dark because I'm so, so alone.
(kidding.)
Wasn’t getting the views so he stopped for now.
I don't cook at all, but I might actually try this over the weekend! Thanks Glen!
Ahhhhh, I have hot Italian sausages I need to use up and this would be perfect. Thanks for the inspiration!
I make a dish similar to this regularly. It came out of the necessity of the pandemic as well as being a busy mom of 2. I used the cheap can of Hunts pasta sauce, a dash of fish sauce instead of the marmite, and cream cheese instead of milk. Always a crowd pleaser with the kids, even the picky neighborhood kids with whom we have shared some of our meals.
You and Julie throw axes??! How cool is that! Your black pepper ice cream looked amazing. (You put pepper in just about everything) You two are incredible
Just tried this recipe. I used diced tomatoes and you are right crushed would be better,but I didn't have any. Also used zucchini instead of bell peppers and I think that works okay. Great recipe 👌
I’ve made this three times and my family loves it! Thank you Glen👍🏻😊
Try More Than Gourmet’s stock products. The best I’ve found. Use their veal and chicken stocks all the time for sauces and work really well. Comes in a gelatinized form, not liquid.
First, Also.....
Beefaroni, Beefaroni, give-a-me the FORMUOLI
Michael Kinmonth 🍪
I'm so keen-o I'm beef-a-rino...
I did not imagine Twitch fandoms bleeding over into videos like this.
In the description! For once, someone gave the Formuoli.
I made this! I didn’t have a pepper, but I threw in some bell pepper & mushroom powder I had dehydrated, left out the milk & added mild cheddar instead. Really yummy! Fam decided it was a keeper.
Oops, forgot the nutmeg 🤷🏼♀️
Excited to give this a try. Thank you
Mom made a similar dish. She called it goulash.
Same. ;p "Beefaroni" was (is) a canned version from Chef Boyardee ;p
My mom calls it Schlup.
The difference being goulash would use diced beef and also paprika though would it not?
@@chatteyj If you were making proper Hungarian goulash, yeah you would used diced beef instead and you would add paprika aswell, I think there's another key difference but I've been up for 40hrs+ and I can't think of it right now lol
This made me think of "Christmas In Connecticut" when Uncle Felix teaches Nora how to make goulash and adds paprika. :D th-cam.com/video/CWi_XgN-Mys/w-d-xo.html
Made this recipe tonight! Funny enough, my fiancées name is Jules. I love nutmeg in pasta dishes, it’s especially good in Mac and cheese. I added a Parmesan rind at the start for a little extra flavor.
Try Swanson Beef Broth ... I dislike most boxed or canned beef broths ... but I enjoy this one. I also keep Swanson Beef Stock as well. Love your channel!!! Thank you!!!
My mom used to open a box of Hamburger Helper to make something like this. This looks better.
Turns out I had the ingredients at home. A little chilly today so thought it was a good day to try it. Result? What a perfect recipe for lunch... really tasty and will likely be even better as left overs. 👍
Mmmm..This looks tasty.
I was so hoping he was going to make a little 'Fusilli Glen' 🍲
That would have been hilarious haha! Just have to make sure that he doesn't fall on it and require a visit with the Assman.
I love and i will not deny it, Chef Boyardee Beefaroni. Its just a nice warm meal to eat especially on cold winter days. This is such a great recipe though that i am definitely making it for the family.
Definitely something to make.
I tried it today and it's very good. Although I eyeballed the pasta and might have put too much in it was still very delicious. I didn't have wine but put a few splashes of Vermouth instead.
I really want to try this one. Yummy.
just made this exact to your recipe... so good!!!!
I like adding in sage and some mushroom seasoning. Dried mushrooms ground mixed with some vegetarian bouillon powder.
I've done this kind of recipe but I've done some modifications. I drink Riesling so that's what subbed for wine and my mirepoix is without garlic because I dump a lot of it at the end with a tagliatelle I boil separately. One, maybe two scoops of pasta water and you got a lovely soup. Keep on keeping on :)
I will be making this in the next month or so. Thanks for all your work. You have SO MUCH high quality content on your channel. I love how you do a little bit of everything too. Your tastes are so similar to mine. Chris Kimball was my food hero for a long time and you have replaced him for me. Your recipes and the way you present yourself are perfectly to my taste in food videos. Thanks again!
Ah! Ye olde hand-crank Swing-a-way can opener! Works every time!
Hey, Glen. Try putting spinach in this. Fresh or canned, add when you put in the pasta. Easy way to include a vegetable in the meal.
I cook this a LOT (sans marmite though). Quick fix, easy clean up, and relatively inexpensive. In addition to the spinach, I add a can of corn and a can of Rotel tomato with green peppers. If you want to go up a notch, add a dollop of sour cream when serving. Enjoy.
nutmeg, perfect for 18th century cooking :)
This would be perfect to make in the Instant Pot. Yes, I would add mushrooms - great idea!
This would be absolutely delicious with meatloaf mix (my standby for anything italian and ground-beef based, it's what my nana would have used). Going to do as other commenters have suggested and try it in the Instant Pot, although part of the allure of a dish like this is the wonderful aroma it generates for the hour or two that the sauce and meat are cooking, when you drift into the kitchen to swipe at it with a hunk of bread...mmm...
That looks so good. Thank you for making it look quick & easy. And for being made with average ingredients! Except the red wine.... hmmm. Gonna have to give that a try. And the nutmeg too.
Better Day 2! Add black olives, yum!
I think people don't like the one-pot pasta dishes because a lot of them are trying to be delicate and the starches from the pasta tend to make them gluggy. In this instance, I think you probably actually want the starches to help bind the liquids from the tomato and the remainder from the other veggies together into a sticky sauce that clings to the pasta. Perfect implementation of the one-pot method. As usual, context is key!
Love this channel. Thanks Glen!
I just found this video. Yay!
Nutmeg- Glen, you and Jon Townsend would get along very well.
I make something similar to this but add Worcestershire sauce instead of marmite or vegemite. Making a sofrito is also a great idea.Manchego cheese works with this. Trying that.
I prepared this deliciousness two days ago(Friday) and the Family loved it! The puréed veggies and the touch of nutmeg made all the difference. Enjoyed it with a French baguette 😋I have officially scrapped my recipe for yours🤣🤣And I think the Family Thanks me(You)!
that looks so delicious the past must be so flavourfull because its cooked in the sauce. great dish by the looks of it cant wait to try it out myself
I like to add a heaping teaspoon of gochujang and some dark soy sauce.
I've never clicked on something so fast in my life.
I made this and it’s delicious!
Wow that's almost the exact recipe I usually use. I would recommend adding some freshly chopped rosemary to further elevate the dish. Another thing you could do if you like more fat in your sauce, is to add a good amount of unsalted butter, or just add more oil :)
Simple and really nice , everyone should be able to get it done in no-time .
Just finished making it and WOW!!! delish!!!!
This made me so hungry. I don't have the ingredients to make this but I do have some leftover spaghetti sauce (with ground beef). I think I'll heat it up and have some.
I usually make this when I have leftover spaghetti sauce. I cook the pasta mix it with the sauce, put it in a dish I would use for macaroni and cheese, grate cheese on top and put it in the oven, as if I was making baked ziti. Sometimes I even use extra sharp cheddar. It's different, but it's a dreary, cold, Thursday, comfort food kind of dish.
I just made this and it turned out *so well*. Thank you!
Very similar to what I make except I like to throw in some Mozzarella at the end instead of the milk, and my umami comes from sautéing mushrooms and a bit of soy sauce along with the meat.I even do the Nutmeg at the end too. Yum!
So many good recipes on this channel I favorite a lot of them.
You chucking axes after the bottle of red wine? There's a video!
For me, I’d leave out the nutmeg and instead of milk, I’d add heavy cream to make almost a thicker sauce with almost a gravy consistency.
Made it. Excellent recipe. (I don't have marmite so opted for your suggestions: tamari, worchestershire sauce, and some
Picapeppa sauce). Very very good.
This episode gave me some Townsend flashbacks. During the 1700-1800's nutmeg was the spice of choice. It was that era's version of black pepper. Most recipes that called for spice almost universally called for some amount of nutmeg.
THANK YOU for mentioning MSG! it's my secret ingredient in EVERYTHING!
Yeah, that stuff rocks.
Made it tonight for dinner. Delicious !
Gone to make some.
Just made it, so good!
One could even do this with a firm fish like grouper or monkfish, maybe shark, and some shrimp and use a seafood stock instead of chicken. I like the one pot thing, I'm always cleaning up.
Easiest recipe ever. I think I'll try this next time I'm low on time.
Will have to try this. I'd usually cook a sauce like that for 45 minutes so interested to see how this comes out.
Thank you for the great video! Tried it tonight and it is great!
Could you maybe do some recipes for instant pot?
Just made and is great recipe! Thank you for the excellent content. Only comment is that 2 tsp of red pepper flakes was too much, could have used half that. FYI we live in California and are accustomed to some heat in our food.
I don't have a food processor. Can I use a blender instead or will that be too mushy? I want to try this one tonight - looks yummy!
Didn't have marmite or celery on hand, and didn't add nutmeg. Also used half the black pepper and skipped the pepper flakes. Followed everything else and still turned out tasty. I would probably make it again as it was quick to make and a complete meal.
My mom makes my grandma’s beefaroni recipe it’s so friggin good
If I didn't have homemade stocks I would use store bought liquid stocks then I found "Better than Bullion" oh my goodness this is good stuff if you can get it in Canada you should try it. I also am waiting patiently for your update on the KFC recipe, can't wait!
That looks really good Glen
Next to curling, this is the most Canadian thing I can think of!
That looks so good.
I’m definitely going to try this one!
I think I have everything in this. Gonna make it tonight
I freaking love cooking pasta in a one pot meal like this. Pretty sure I learned it from you. Didn't know that was a thing before this channel. Now I no longer try to buy long pasta. Just spiral, elbow, Ect...
Good video, quite shocked about the amount of marmite, will definitely try it
Made this tonight, so good
I love beefaroni, and I love at least finishing my pasta in my sauce so it soaks it in a little bit.
I was just over on your side of the ditch (Niagara Falls, ON) for the first time in *19 years* this week :P
The reason that store bought beef stock tastes artificial to you is because it is! Store bought beef stock often contains little actual beef, instead relying on yeast extracts and other tricks to try to amp up the "beefy" flavor without adding more actual beef.
So, it's basically bolognese with some changes (like bell pepper and milk) cooked fast in one-dish-pasta style?
Yay! Marmite.
oOo ! Yum !