Ingredients
- 150 g Beef
- 100 g Pasta
- 2 piece Tomatoes
- 50 g Cheese
- 1 piece Carrots
- 0.5 cup Rice
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 tsp Garlic powder
- 0.5 tsp Italian seasoning
Instructions
- Cook the rice: rinse 0.5 cup rice, then simmer it with enough water to cover until tender (about 12–15 minutes). Drain and set aside.
- Cook the pasta: boil pasta in salted water until al dente. Drain and set aside.
- Prepare the vegetables: dice the tomatoes and grate the carrot.
- Brown the beef: in a pan over medium-high heat, cook the beef until browned (about 5–7 minutes). Season with salt, black pepper, and garlic powder.
- Make the tomato-carrot sauce: add the grated carrot and diced tomatoes to the beef. Cook until the tomatoes break down and the sauce thickens (about 8–10 minutes). Stir in Italian seasoning.
- Combine: add the cooked pasta to the sauce and toss to coat. If needed, add a splash of water to loosen the sauce.
- Add cheese: turn off the heat and sprinkle the cheese over the hot pasta. Cover for 1–2 minutes so the cheese melts.
- Serve: plate the cheesy beef tomato pasta and serve alongside the cooked rice.