35 Minute High Protein Beef Pasta For Your Weekly Meal Prep

By Chef Jack Ovens · 35 min

Ingredients

Instructions

1. Bring a large pot of salted water to the boil and cook the penne until just under al dente, 1 minute less than the packet says. Reserve 250 ml (1 cup) of the pasta water before draining.
2. Heat the olive oil in a large wide pan over high heat. Add the beef mince, season with salt and pepper, and leave it untouched for 2 minutes to form a crust.
3. Break up the mince and cook until the moisture has evaporated, it is no longer pink and is caramelised, and it reaches 71°C (160°F) inside. Push it to the side of the pan.
4. Reduce the heat to medium. Add the onion to the pan and cook for 3 minutes until softened. Add the garlic and chilli flakes and cook for 60 seconds until fragrant.
5. Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
6. Pour in the vodka and scrape up the browned bits from the base of the pan. Let it reduce for 2 to 3 minutes.
7. Add the crushed tomatoes, bring to a simmer and cook for 5 minutes until the sauce deepens in colour and flavour.
8. Lower the heat, pour in the cream and simmer gently for 3 minutes until rich, glossy and slightly thickened.
9. Add the pasta and toss, adding splashes of the reserved pasta water until the sauce is silky and coats every piece of penne.
10. Remove from the heat and stir in the parmesan until melted and glossy. Taste and adjust the seasoning.
11. Divide evenly among 5 containers and finish with extra parmesan, basil, chilli flakes and cracked black pepper.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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