Creamy Beef and Leek Pasta is a rich and satisfying dish that combines savory beef, tender leeks, and a creamy sauce with a hint of red wine. This recipe is perfect for a comforting weeknight dinner or a special occasion meal. Let’s dive into the recipe and learn how to create this delicious pasta dish step-by-step.
Ingredients
- Vegetables:
- 1 onion, well sliced
- 4 garlic cloves, minced
- 1 leek, sliced
- 350 grams of finely sliced tomatoes
- Meat:
- 600 grams beef mince
- Liquids:
- 100 millilitres dry red wine
- 500 millilitres milk
- Dairy:
- 40 grams butter
- 80 grams grated Parmesan cheese
- 150 grams shredded mozzarella cheese
- Other Ingredients:
- 300 grams pasta (any kind)
- 2 tablespoons flour
- Vegetable oil
- 3 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- A crack of nutmeg
Instructions
Step 1: Prepare the Ingredients
- Slice and Mince: Slice the onion and leek, and mince the garlic. Set aside.
- Grate Cheese: Grate the Parmesan cheese and shred the mozzarella cheese. Set aside.
Step 2: Cook the Pasta
- Boil Pasta: Cook the pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
Step 3: Cook the Beef and Vegetables
- Heat Oil: In a large skillet, heat a tablespoon of vegetable oil over medium-high heat.
- Sauté Onions and Garlic: Add the sliced onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Add Beef: Add the beef mince to the skillet. Cook until browned, breaking it up with a spoon as it cooks.
- Add Wine and Tomatoes: Pour in the red wine and add the finely sliced tomatoes. Stir to combine and let it simmer for about 5 minutes until the wine reduces slightly.
Step 4: Make the Creamy Sauce
- Add Butter and Leeks: Add the butter to the skillet. Once melted, add the sliced leeks and cook until they are tender, about 3-4 minutes.
- Add Flour: Sprinkle the flour over the beef and vegetable mixture. Stir well to combine and cook for 1-2 minutes to remove the raw flour taste.
- Add Milk: Gradually pour in the milk, stirring constantly to prevent lumps. Continue to cook until the sauce thickens, about 5-7 minutes.
Step 5: Combine and Finish
- Add Cheese and Seasonings: Stir in the grated Parmesan cheese until melted and well combined. Season with salt, black pepper, sugar, and a crack of nutmeg.
- Combine Pasta: Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce. Cook for an additional 2-3 minutes until everything is heated through.
Step 6: Bake (Optional)
- Preheat Oven: If you prefer a baked version, preheat your oven to 375°F (190°C).
- Transfer to Baking Dish: Transfer the pasta mixture to a baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake: Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly with a golden brown top.
Serving
- Serve: Serve the Creamy Beef and Leek Pasta hot, garnished with fresh parsley or additional grated Parmesan cheese if desired. Pair with a fresh green salad or garlic bread for a complete meal.
Cooking Notes
- Leeks: Ensure you wash the leeks thoroughly to remove any dirt or grit hidden between the layers.
- Wine: The red wine adds depth of flavor, but you can substitute it with beef broth if you prefer a non-alcoholic version.
- Cheese: Feel free to experiment with different types of cheese like Gruyere or Asiago for a unique flavor twist.
Frequently Asked Questions
Q: Can I make this dish ahead of time? A: Yes, you can prepare the pasta and sauce ahead of time. Store them separately in the refrigerator for up to 24 hours. When ready to serve, combine and heat through on the stove or bake in the oven.
Q: How do I store leftovers? A: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove before serving.
Q: Can I freeze this dish? A: Yes, you can freeze the pasta after it’s cooked. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or on the stove.
Keto/Low Carb Version
To make a keto or low-carb version of this Creamy Beef and Leek Pasta, follow these modifications:
- Pasta: Substitute the pasta with zucchini noodles or spaghetti squash.
- Flour: Use almond flour or coconut flour instead of all-purpose flour.
- Milk: Use heavy cream or a low-carb milk alternative.
Creamy Beef and Leek Pasta is a comforting and flavorful dish that’s perfect for any meal. With its rich, creamy sauce and savory beef, it’s sure to become a favorite in your household. Try this recipe today and enjoy a delicious and satisfying homemade meal!
Did you enjoy this Creamy Beef and Leek Pasta recipe? Share your experience in the comments below and tag us on social media with your delicious creations! For more comforting and easy recipes, subscribe to our blog and follow us for the latest updates. Happy cooking
