Pasta, ground beef, veggies and tomato soup; easy and delicious
- Carbohydrate 46.5970725124364 g
- Cholesterol 103.52181735 mg
- Fat 7.0883409434001 g
- Fiber 3.4420000089705 g
- Protein 33.0145857086869 g
- Saturated Fat 2.77164524045005 g
- Serving Size 1 1 Serving (306g)
- Sodium 555.279967406505 mg
- Sugar 43.1550725034659 g
- Trans Fat 0.844050854459096 g
- Calories 387 calories
Step-by-step
- Cook ground beef till done and drain.
- Boil pasta according to package directions and drain.
- Put pasta, ground beef, tomato soup, veg-all and bouillon into a large pot. Add a little water if needed to make sauce cover everything.
- Cook down for 15 minutes.
Operating on a strict single-pot budget with pantry staples requires managing moisture closely so starches do not scorch against the metal base.
The Chemistry of Concentrated Bases
Canned tomato soup provides free glutamates and high acidity, which break down surface proteins on the ground beef while the beef fat emulsifies into the tomato puree. When beef bouillon is introduced alongside mixed vegetables, sodium levels rise to approximately 555 milligrams per serving, enhancing sweetness across the vegetable starches through simple ionic binding. Simmering this mixture for precisely 15 minutes allows the condensed liquid to penetrate the exterior of the rotini pasta without disintegrating its internal gluten matrix.Managing Textures and Starches
Drain the boiled pasta thoroughly before combining it with the meat to prevent excess starchy water from thinning the tomato base into a watery broth. If the sauce thickens too rapidly during the 15-minute simmer, add warm water in quarter-cup increments until the liquid completely coats the solid ingredients. Ground beef should be browned until fully rendered of pink color at a moderate heat setting before draining excess grease to keep the final dish from separating.Second-Day Transformations
Extended storage in a refrigerator for 24 to 48 hours allows starches within the rotini to retrogradely recrystallize, absorbing remaining free moisture and yielding a denser consistency upon reheating. Because tomato acidity mellows after a day of refrigeration, serving chilled leftovers the following afternoon often highlights the savory beef bouillon notes much more clearly than fresh preparation. Reheat portions gently on a stovetop over medium-low heat, stirring frequently to ensure the thick starch-and-tomato matrix warms evenly throughout without burning at the bottom of the vessel.
