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Hearty Beef Mince Pasta with Potato

Name: Hearty Beef Mince Pasta with Potato
Prep time: 20 min
Cook time: 30 min
Yield: 1 recipe
Ingredients: 300 g pasta; 2 medium potato; 400 g beef mince; 1 tbsp olive oil; 1 medium onion; 2 cloves garlic; 400 ml tomato passata; 1 tsp salt; 1/2 tsp black pepper; 50 g grated Parmesan

Prep 20 min Cook 30 min Difficulty 2/5

Hearty beef mince pasta with potatoes — one-pot timing tip, quick sauce, and Parmesan finish. Ready in ~50 minutes.

Why this recipe works

A straightforward, family-friendly pasta that pairs browned beef mince with tender potato cubes in a tomato sauce. Suits busy weeknights and cooks looking for a filling, easy-to-follow meal. This recipe uses one pot for boiling and a single pan for the sauce, saving time and washing up while delivering comforting flavor and texture contrast from the potatoes and Parmesan finish.

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Recipe guide

Cook potatoes first, then add pasta to the same pot to save time and pans.

Cook potatoes first, then add pasta to finish together.
Reserve pasta water to adjust sauce consistency.
Finish with grated Parmesan for richness.

Potatoes and pasta — cook together

Prep potatoes and pasta: peel and dice potatoes into 2 cm cubes. Bring a large pot of salted water to a boil. Add potatoes and cook 8 minutes, then add pasta and cook until al dente. Reserve about 100 ml cooking water before draining both.

Beef mince tomato sauce

Make the sauce: finely chop onion and garlic. Heat oil in a large pan over medium heat, cook onion 4 minutes until translucent. Add garlic 30 seconds. Increase to medium-high, brown beef mince, season with salt and pepper. Add passata, simmer 6–8 minutes to thicken.

Assemble and serve

Combine and finish: add drained potatoes to the sauce and stir gently. Add drained pasta, toss, and add a splash of reserved pasta water if needed. Remove from heat and stir in half the Parmesan; serve with remaining Parmesan on top.

Ingredients

300 g pasta

2 medium potato

400 g beef mince

1 tbsp olive oil

1 medium onion

2 cloves garlic

400 ml tomato passata

1 tsp salt

1/2 tsp black pepper

50 g grated Parmesan

Instructions

Bring a large pot of salted water to a boil for the pasta and potatoes

Peel and dice the potatoes into 2 cm cubes

Add potatoes to the boiling water and cook for 8 minutes

After 8 minutes add the pasta to the same pot and cook until pasta is al dente, reserving about 100 ml of cooking water before draining

While pasta cooks, peel and finely chop the onion and garlic

Heat olive oil in a large frying pan over medium heat

Add onion and cook until soft and translucent, about 4 minutes

Add garlic and cook 30 seconds until fragrant

Increase heat to medium-high and add the beef mince, breaking it up and browning until no longer pink

Season with salt and black pepper and cook few more minutes to develop color

Pour in the tomato passata and bring to a simmer, reduce heat and cook 6–8 minutes to thicken

Add the drained potatoes to the sauce and gently stir to coat and heat through

Add drained pasta to the pan with the sauce, toss to combine and add a splash of reserved pasta water if needed to loosen

Remove from heat and stir in half the grated Parmesan, reserving the rest for serving

Serve immediately with remaining Parmesan sprinkled on top

FAQs

Can I boil potatoes and pasta together? Yes — cook potatoes first for 8 minutes, then add pasta to the same pot so both finish together and you save time and pans.

How do I stop the sauce from being too thick or too thin? Use fresh or leftover pasta water (about 2–4 tbsp) to loosen the sauce; it helps bind sauce to pasta without thinning it too much.

How long will leftovers keep and how should I reheat them? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water.