Hearty One-Pot Pasta with Beef, Potatoes & Tomato

Instructions

1. 1

   Heat 2 tbsp oil in a large deep skillet or Dutch oven over medium-high heat. Add the potato cubes in a single layer and let them brown undisturbed 4–5 minutes, then stir and continue until edges are golden and potatoes are nearly tender, another 5–6 minutes. Season lightly with salt. Push potatoes to the side of the pan.

2. 2

   Add the remaining oil to the cleared space, lower heat to medium, and add the sliced onion. Cook, stirring occasionally, until soft and translucent, 5–7 minutes.

3. 3

   Add the ground meat to the onions and break it up with a wooden spoon. Brown until mostly cooked through, 5–7 minutes. Stir in garlic, cumin, paprika and oregano; cook 30–60 seconds until fragrant.

4. 4

   Stir in chopped tomatoes and sugar (if using). Let simmer 3–4 minutes, then pour in the broth. Scrape any browned bits from the bottom — that’s flavor, dear.

5. 5

   Add the pasta in an even layer, pressing it down so it’s submerged as much as possible. Bring to a gentle simmer, cover, and cook according to the pasta package time minus 1–2 minutes, stirring occasionally to prevent sticking. If the liquid looks too low, add a splash more water or broth.

6. 6

   When pasta is almost tender, stir the potatoes back through (if you’d moved them) and continue cooking uncovered until pasta is al dente and sauce has thickened to coat the noodles, about 2–3 more minutes. Adjust salt and pepper.

7. 7

   Turn off the heat and let the pot sit 2 minutes — it finishes gently and the flavors settle. Sprinkle with chopped parsley or cilantro and a few red pepper flakes if you like a little heat.

8. 8

   Serve hot straight from the pot. If you want richness, dot with a little butter or grate cheese over each serving.