Beef With Bow Tie Pasta Recipes

BOW-TIE PASTA WITH BEEF AND TOMATOES

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook frozen stir-fry vegetables in oil 3 minutes, stirring frequently. Stir in beef. Cook 5 to 6 minutes, stirring frequently, until no longer pink.
• Stir in tomatoes, garlic salt and pepper. Cook 2 to 3 minutes, stirring frequently and breaking up tomatoes slightly with spoon, until mixture is hot. Stir in pasta. Cook 1 to 2 minutes, stirring constantly, until pasta is well coated and hot. Garnish with basil. Serve with cheese.

BEEF WITH BOW TIE PASTA

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices; set aside.
• Spray 12-inch skillet with cooking spray; heat over medium heat. Add asparagus, onions and 1 cup of the broth; cook 5 to 7 minutes, stirring occasionally, until liquid has evaporated. Remove vegetables from skillet.
• Add beef to skillet. Cook about 2 minutes, stirring frequently, until beef is brown.
• Stir in asparagus mixture, remaining 1/2 cup broth, the pasta and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until hot. Sprinkle with cheese.

BEEF AND BOW TIES PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow-tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• In a large skillet over medium heat, cook the ground beef until browned and crumbly, about 10 minutes; drain off excess fat. Stir in garlic and cook for 5 minutes, stirring frequently. Stir in tomatoes, salt, and pepper. Cook, stirring occasionally, until tomatoes are soft, about 5 minutes.
• Place the bow-tie pasta into a large serving dish, and pour the ground beef mixture over the pasta. Sprinkle on the chopped basil. Toss lightly to combine, and sprinkle with Parmesan cheese before serving.

FRESH TOMATO, BEEF & BOW TIE PASTA.

Steps:

• Brown the ground beef with the garlic and drain.
• Stir in the tomatoes, salt and pepper.
• Cook over medium heat for about 5-10 minutes and then add your pasta.
• Sprinkle with cheese and enjoy!

VEGETABLE BEEF BOW TIE SKILLET

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the broth, pasta, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Add yellow pepper and zucchini; cover and cook 2-4 minutes longer or until pasta and vegetables are tender, stirring occasionally. Stir in tomatoes; sprinkle with cheese.

GROUND BEEF CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, green bell pepper, carrot, and garlic to ground beef; cook and stir until onion is lightly browned, about 15 minutes.
• Mix tomatoes, tomato sauce, mushrooms, brown sugar, and Worcestershire sauce into ground beef-vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a 9x13-inch casserole dish.
• Spoon cream of mushroom soup over bow-tie pasta; top with ground beef-tomato mixture. Sprinkle Cheddar cheese on top.
• Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.

BOW TIE BEEF SKILLET

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt and pepper. Stir in the pasta, tomatoes, broth, tomato sauce and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes. , Add squash and green pepper. Cook, uncovered, for 3-4 minutes or until pasta and vegetables are tender, stirring occasionally. Add 1/2 cup cheese; cook 1-2 minutes longer or until cheese is melted. Sprinkle with remaining cheese.

BEEF AND BOWTIE ALFREDO

Steps:

• Prepare pasta according to package directions, reserving 3/4 cup pasta water.
• Meanwhile, season round steak strips with salt and pepper. Heat vegetable oil in large sauté pan; brown steak strips over medium-high heat for 2 to 3 minutes, remove. Add red pepper and mushrooms to pan; sauté 3 to 5 minutes or until mushrooms are tender. Stir in asparagus and pasta.
• Stir in Alfredo sauce, Parmesan and reserved pasta water. Bring just to a boil, reduce heat and simmer 2 to 3 minutes, stirring occasionally. Stir in steak strips and season with additional salt and pepper to taste.

BOW TIE PASTA WITH BEEF

Steps:

• In a large sauce pan, melt the butter at medium high heat.
• Add the chopped onion and sauté for a few minutes.
• Add the stewing beef and brown the beef on all sides.
• Season the beef with salt and pepper and add water to the sauce pan until the beef is completely covered.
• Cover, reduce the heat and simmer for 1 1/2 to 2 hours.
• After 2 hours, add more water so that the sauce pan is filled half way.
• Bring to a boil.
• Add the pasta to the broth and cook until pasta is tender.
• When the pasta is tender, add the beef stock concentrate, Knorr Veloutine and continue to simmer for a few minutes until the broth thickens.
• Add salt and pepper if necessary.
• Serve just like this, or over mashed potatoes.