Beef Pizza Pasta

Instructions

1. 1

   Finely dice the bell pepper, discarding its stem and seeds. Measure the remaining ingredients. Use 90% lean ground beef, shredded mozzarella and macaroni with a 7-minute package cooking time.

2. 2

   Heat the olive oil in a deep, lidded 30 cm skillet over medium-high heat for 1 minute, uncovered. Add the beef and bell pepper. Cook uncovered for 5 minutes, breaking the beef into small crumbles and stirring frequently. Check several larger beef crumbles with a food thermometer: they must reach 160°F/71°C.

3. 3

   Stir in the tomato paste, oregano, garlic powder, salt and black pepper for 30 seconds. Add the crushed tomato and 550 ml water, scraping the bottom of the pan. Cover, increase the heat to high and bring to a full boil, about 2–3 minutes.

4. 4

   Stir in the dry macaroni and reduce the heat to medium to maintain a steady simmer. Cook for 8 minutes—about 1 minute longer than its package time—stirring thoroughly every 2 minutes. Keep covered for the first 6 minutes, then uncover for the final 2 minutes. The pasta should be tender and the sauce should cling rather than pool.

5. 5

   Reduce the heat to low. Stir in half the mozzarella and scatter the rest over the top. Cover for 1 minute, until melted, then turn off the heat and divide among four bowls.