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Old Beef Noodles

A community recipe by

Not tested or verified by Nigella.com

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Introduction

It's flavours are truly enmeshed in Old Aussie buffet spreads of the late 60's I think:) You'll note it's heavy on meat vs pasta ratio as befits our carnivorous past! This is the recipe altered ever so slightly to bring it, lol well into the 80's, though just barely!

It's flavours are truly enmeshed in Old Aussie buffet spreads of the late 60's I think:) You'll note it's heavy on meat vs pasta ratio as befits our carnivorous past! This is the recipe altered ever so slightly to bring it, lol well into the 80's, though just barely!

Ingredients

Serves: 4

Metric Cups
  • 1 kilogram minced beef
  • 3 tablespoons oil
  • 500 grams macaroni
  • 2 cloves garlic (crushed)
  • 1 large onion (finely chopped)
  • 1 small red pepper (finely chopped)
  • 2 tablespoons fresh parsley (finely chopped)
  • 2 tablespoons worcestershire sauce
  • 1 teaspoon dried oregano
  • 4 tablespoons tomato paste
  • 750 millilitres water (or stock seasonings)
  • 2⅕ pounds ground beef
  • 3 tablespoons oil
  • 17⅔ ounces macaroni
  • 2 cloves garlic (crushed)
  • 1 large onion (finely chopped)
  • 1 small red bell pepper (finely chopped)
  • 2 tablespoons fresh parsley (finely chopped)
  • 2 tablespoons worcestershire sauce
  • 1 teaspoon dried oregano
  • 4 tablespoons tomato paste
  • 26 fluid ounce water (or stock seasonings)

Method

Old Beef Noodles is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a large saucepan brown mince in 1 TBSP oil, stir to break up and brown, then set aside.
  • Add the remaining oil to the pan on medium heat, sauté onion and capsicum until softened, then add the tomato paste to cook off.
  • Stir in the macaroni, garlic and parsley, add water or stock, meat, sauce and seasonings, stir well to combine, bring to boil, reduce heat, cover and simmer for 20 minutes or until pasta is cooked and most of the water has evaporated.
  • In a large saucepan brown mince in 1 TBSP oil, stir to break up and brown, then set aside.
  • Add the remaining oil to the pan on medium heat, sauté onion and capsicum until softened, then add the tomato paste to cook off.
  • Stir in the macaroni, garlic and parsley, add water or stock, meat, sauce and seasonings, stir well to combine, bring to boil, reduce heat, cover and simmer for 20 minutes or until pasta is cooked and most of the water has evaporated.
  • Tell us what you think