Total comfort food, this Beef Lombardi will be your new favorite after one bite! Loaded with incredible flavors, you will not be disappointed with this at all! Try it now!
Ingredients:
1 (6 oz.) can of tomato paste
1 bay leaf
2 cloves garlic – minced
2 teaspoons honey
1/3 c chopped onion
1 tablespoon cornstarch
1 (10 oz.) can of diced tomatoes with green chiles – not drained
1 c grated Monterey Jack cheese
1 pound ground beef
1 c sour cream
1 28-ounce can of whole tomatoes – chopped and not drained
1 c Parmesan cheese – freshly grated
1 c grated Cheddar cheese
6 green onions, chopped
4 ounces cream cheese – softened
10-12 ounces Egg noodles – cooked but 3 minutes less than directions
Sliced black olives
Chopped parsley (optional)
1 teaspoon salt
¼ teaspoon black pepper
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place the oven rack in the middle of the preheating oven.
Apply cooking spray to a 9×13-inch baking dish.
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the beef into the hot skillet, then cook for a few minutes until crumbly and brown.
Add onion, then sauté for a few minutes until soft. Season with salt and pepper to taste.
Add garlic, honey, and tomato paste. Sauté for about a minute or until aromatic.
Add the tomatoes, then stir until well combined. Simmer the mixture for about 3 minutes.
Stir in the bay leaf, then simmer everything for half an hour. Remove from the heat.
Refer to the directions provided on the package of pasta on how to cook it. Set aside 2 cups of the pasta water, then drain the pasta.
Combine the 2 cups of pasta water and sour cream in the same pot.
Add the pasta, then toss until fully coated. Transfer the mixture to the prepared baking dish and spread it evenly.
Transfer the beef mixture on top of the noodles and spread it evenly. Top the beef mixture with the cheese.
Place it in the preheated oven and bake for about 25 to 30 minutes or until the top turns golden brown.
Remove the Beef Lombardi from the oven and allow it to sit at room temperature for a few minutes.
Top with freshly chopped parsley, green onions, and black olives.
Serve and enjoy!
Notes:
Feel free to use your preferred cheese for this recipe.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 months in the freezer.
Ingredients
- 1 (6 oz.) can of tomato paste
- 1 bay leaf
- 2 cloves garlic – minced
- 2 teaspoons honey
- 1/3 c chopped onion
- 1 tablespoon cornstarch
- 1 (10 oz.) can of diced tomatoes with green chiles – not drained
- 1 c grated Monterey Jack cheese
- 1 pound ground beef
- 1 c sour cream
- 1 28-ounce can of whole tomatoes – chopped and not drained
- 1 c Parmesan cheese – freshly grated
- 1 c grated Cheddar cheese
- 6 green onions, chopped
- 4 ounces cream cheese – softened
- 10-12 ounces Egg noodles – cooked but 3 minutes less than directions
- Sliced black olives
- Chopped parsley (optional)
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place the oven rack in the middle of the preheating oven.
Apply cooking spray to a 9x13-inch baking dish.
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the beef into the hot skillet, then cook for a few minutes until crumbly and brown.
Add onion, then sauté for a few minutes until soft. Season with salt and pepper to taste.
Add garlic, honey, and tomato paste. Sauté for about a minute or until aromatic.
Add the tomatoes, then stir until well combined. Simmer the mixture for about 3 minutes.
Stir in the bay leaf, then simmer everything for half an hour. Remove from the heat.
Refer to the directions provided on the package of pasta on how to cook it. Set aside 2 cups of the pasta water, then drain the pasta.
Combine the 2 cups of pasta water and sour cream in the same pot.
Add the pasta, then toss until fully coated. Transfer the mixture to the prepared baking dish and spread it evenly.
Transfer the beef mixture on top of the noodles and spread it evenly. Top the beef mixture with the cheese.
Place it in the preheated oven and bake for about 25 to 30 minutes or until the top turns golden brown.
Remove the Beef Lombardi from the oven and allow it to sit at room temperature for a few minutes.
Top with freshly chopped parsley, green onions, and black olives.
Serve and enjoy!
Notes
Feel free to use your preferred cheese for this recipe. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 months in the freezer.
