Buffalo Minced Beef Spaghetti Recipe
A cosy pasta dinner with ground beef, peppers and jalapeños in a spicy-creamy-parmesan sauce. Ready in 25 minutes.
Servings: 4
Ingredients
- 300 g (10.5 oz) dried spaghetti
- 500 g (1.1lb) minced beef approx. 10% fat
- 2 tbsp Cajun spice mix
- ½ tsp black pepper
- 1 beef stock cube crumbled
- 2 cloves garlic peeled and minced
- 1 onion peeled and finely diced
- 1 red bell pepper finely diced
- 1 yellow bell pepper finely diced
- 2 jalapenos (or medium heat green chillies) sliced
- 1 small bunch spring onions roughly chopped
- 60 ml hot pepper sauce (I like Frank's hot sauce)
- 1 tbsp Worcestershire sauce
- 1 tbsp cider vinegar
- 100 ml (1/3 cup + 1 tbsp) double (heavy) cream
- 50 g (1/2 cup) parmesan cheese grated
To Serve:
- 1 jalapeno (or medium heat green chilli) sliced
Instructions
- Cook the spaghetti as per the packet instructions. Once cooked, drain, reserving 1 cup of the pasta cooking water.300 g (10.5 oz) dried spaghetti
- While the pasta is cooking, heat a large frying pan over a medium-high heat.
- Add the minced beef to the pan (note: if your minced beef is less than 10% fat, add a tablespoon of oil to the pan too, otherwise the beef will be dry) and sprinkle over the Cajun spice and black pepper.500 g (1.1lb) minced beef, 2 tbsp Cajun spice mix, ½ tsp black pepper
- Fry for 5-6 minutes, stirring often and breaking up any large pieces of mince as you go, until browned.
- Sprinkle over the crumbled stock cube and stir together.1 beef stock cube
- Add the garlic, onion, red and yellow pepper, and the sliced jalapenos.2 cloves garlic, 1 onion, 1 red bell pepper, 1 yellow bell pepper, 2 jalapenos (or medium heat green chillies)
- Stir together and cook for 5 minutes, stirring often, until the onion softens slightly.
- Add in the spring onions, hot sauce, Worcestershire sauce, cider vinegar, cream, and parmesan cheese.1 small bunch spring onions, 60 ml hot pepper sauce, 1 tbsp Worcestershire sauce, 1 tbsp cider vinegar, 100 ml (1/3 cup + 1 tbsp) double (heavy) cream, 50 g (1/2 cup) parmesan cheese
- Stir together and bring to a gentle simmer.
- By now the spaghetti should be ready. Add the drained spaghetti to the pan with the minced beef and stir together.
- Add in splashes of the pasta cooking water if you would like to loosen the sauce a little.
- Divide the pasta between bowls and top with sliced jalapeno before serving.1 jalapeno (or medium heat green chilli)
Video
Notes
Can I make it ahead?
I think this tastes best when made and served immediately. That's when you're going to get the creamiest sauce. Reheating pasta in a creamy sauce can sometimes cause any oils in the sauce to separate, leading to a slightly more oily, rather than creamy taste.However! you can liven it up again on reheating, by adding in a couple of splashes of cream and water and an extra sprinkling of parmesan.
If you are looking to make ahead, or reheat leftovers, then make the dish, quickly cool, cover and refrigerate. Reheat (with extra cream, a splash of water and parmesan) in a microwave for 3-4 minutes, or in a lidded saucepan, over a low heat, for about 6-7 minutes, until the beef and pasta are piping hot throughout. You'll need to stir a couple of times during reheating too.
Can I freeze it?
Yes! I like to make extra and freeze a couple of small pots of it for a speedy lunch. Cook, quickly cool, cover and freeze. Defrost in the refrigerator overnight, then reheat as per the instructions above.Nutritional information is per serving (this recipe serves 4).
Nutrition
Calories: 687kcal | Carbohydrates: 69g | Protein: 41g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1017mg | Potassium: 968mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3366IU | Vitamin C: 120mg | Calcium: 191mg | Iron: 5mg
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