Recipe by MommyMakes
Creamy beef, carrots and pasta - just enough flavor but mild enough for my 1-year-old, who insists on feeding herself, but still can't chew everything. My daughter loved this. Make a batch and freeze in disposable snack containers (I got 8 small servings, approx 1 cup each.) ***This is an adoptee, I haven't worked through this recipe myself yet.
Top Review by D_Anna
Please DO use EVOO, and not "light" olive oil. So called "light" OO is a marketing concept for the US only, and is the most refined, worst health benefit oil on the market in the US. It is so bad for you that it has to have chemicals and processing to make it "fit for human consumption" and it is not regulated since it is not officially an olive oil (only 1% max of EVOO). Just be aware of what you are using.
- 1 tablespoon olive oil (not extra virgin, I use light tasting)
- 1 lb extra lean ground beef (I used 94% lean)
- 1⁄2 small onion, very very finely diced
- 1 1⁄2 cups coarsely grated carrots
- 1 medium fresh tomato, peeled, seeded and chopped
- 1 cup filtered water
- 6 slices of pasteurized process American cheese (not processed cheese "food")
- 8 ounces uncooked pasta (choose something that chubby fingers can easily pick up, I used Barilla brand Pipette)
Directions See How It's Made
- Heat oil in skillet.
- Add beef, carrots, tomatoes and onions. Cook until beef is completely cooked and crumbly; carrots will be soft, onions and tomatoes will be virtually non-existent.
- During this cooking stage, add the water to make a "sauce".
- Set aside when done.
- While cooking meat mixture, cook pasta according to package directions.
- Drain pasta and combine with meat mixture.
- Tear up the 6 slices of cheese and stir into beef/pasta mixture until a creamy sauce forms.
- It's done!
- Freeze in small containers.
- To reheat, defrost in refrigerator and heat in microwave or sauce pan. You can add a little water (2 tsp or so) to keep moist while reheating.