High Protein Beef Pepper Pasta Meal Prep

Steps

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1. 1
   Bring a large pot of salted water to the boil. Add the pasta and stir to prevent clumping. Cook for 2 minutes less than the package instructions, then drain and set aside.
   ▶ ≈1:10
2. 2
   Heat a large pan over high heat. Once hot, add the olive oil and beef mince. Spread it out to avoid clumping and achieve a nice surface for browning. Season with salt and about 10 cracks of black pepper. Keep the heat high and let it sit for about 2–3 minutes to build a crust on the bottom.
   ▶ ≈1:24
3. 3
   After about 3 minutes, a fond forms on the bottom and moisture evaporates. Start stirring and continue cooking for another 3 minutes, for a total of 5–6 minutes until the meat is well browned with a nice crust.
   ▶ ≈2:04
4. 4
   Add the diced onion and minced garlic to the pan and mix everything through. The onion and garlic will infuse with the flavours left behind by the beef, and the onion's moisture helps deglaze the pan. Cook for about 3 minutes until softened and fragrant.
   ▶ ≈2:24
5. 5
   Stir in the tomato paste and cook for a couple of minutes, stirring frequently. The tomato paste adds body and depth to the sauce.
   ▶ ≈2:50
6. 6
   Pour in the beef stock, add a touch more salt and about 5 cracks of black pepper. Lower the heat to medium and bring to a simmer, stirring regularly. Cook for about 2 minutes to allow slight reduction.
   ▶ ≈3:04
7. 7
   Once reduced, add the thickened cream, paprika, and cracked black pepper. Stir to combine and bring back to a gentle simmer. Cook for 2–3 minutes until slightly thickened. Taste and adjust seasoning if needed.
   ▶ ≈3:18
8. 8
   Turn the heat to low and add the drained pasta along with about half of the chopped parsley, if using. Toss everything together until the sauce evenly coats the pasta. Cook for a further minute. You may reserve some pasta water to help thicken the sauce further if needed.
   ▶ ≈4:08
9. 9
   Turn off the heat and stir in the grated Parmesan cheese until melted and glossy. (Parmesan is optional—you can add it later, omit it, or add it at serving time.)
   ▶ ≈4:28
10. 10
    Divide the pasta evenly among 5 containers, making sure each portion gets plenty of sauce. Top each with remaining Parmesan and parsley if desired (you can also add these after reheating).
    ▶ ≈4:55
11. 11
    Store in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm in a pan with a splash of stock or extra cream, or microwave for about 3 minutes, stirring halfway through.
    ▶ ≈5:20