Deshi Style Beef Pasta | Bangladeshi Pasta Recipe

A homey beef pasta that reminds me of bikal er nashta time. Simple ingredients, with a ton of flavor.

I’ve had this beef pasta at multiple homes cooked in different ways, and they are always delicious. My version has super charred ground beef and softened veggies that get pressed into a nice sauce, then fried in the oil it’s cooked in!

The flavor comes from the rich red colored oil you get from this sauce.

Unlike other beef and tomato based pasta sauces, all the water in this sauce is cooked out and the beef mixture fried in the oil that comes out, giving the beef and veggie paste a nice caramelized flavor. Almost like a dry curry.

I love using shell pasta for this dish.

The shells get filled with the beef mixture when mixing and I love the pop of flavor as you bite into them. I also love how the cheese gets in there sometimes for a creamy bite.

For cheese I love using canned cheddar cheeses like the ones from Kraft or Amul.

I know what you’re thinking, canned cheese? But trust me, it’s glorious together. The canned cheeses are super creamy and have a distinct taste that just goes so well with deshi pizza and pasta sauces. Regular store bought white cheddar would do well too.

Watch the full process in this video:

NGREDIENTS  

• 6 oz medium shell pasta 1/2 bag
• 1/2 lb ground beef
• 1/4 cup oil
• 1/2 large white onion about 3/4 cups
• 1/2 large green bell pepper
• 1/2 28 oz can whole tomatoes about 6 tomatoes, no liquid
• 1 tsp garlic powder
• 1 tsp cumin powder + 1/2 tsp at the end (optional)
• 1/4 tsp italian seasoning
• 1/4 tsp black pepper
• 1/4 tsp red chili powder
• 1/2 tsp white vinegar
• 1 tsp salt or to taste
• 1/4 cup white cheddar cheese
• sprinkle cilantro chopped

INSTRUCTIONS 

Start boiling pasta according to package instructions, drain and set aside once complete.

While your pasta is boiling, make the sauce. Heat your pan on high. Pour in your oil and ground beef.

Break up the beef into small chunks and fry in the oil until very well browned and foamy.

Then add in your seasonings and onions. Stirfry for a minute.

Then add in your tomatoes. Press the tomatoes with your spatula to break them up into small pieces. Cook until all the water evaporates.

Add in your green bell peppers, stirfry another minute, then add in a cup of water and let the pot simmer on low for about 15-20 minutes until all the veggies are soft. Add more water to keep from burning if needed.

One all the veggies are soft, use your spatula to mash them up in the pan. Let all the water cook out then stirfry the beef and mashed veggies in the oil that comes out for another 5 minutes, the red oil should start foaming golden. Add in some extra cumin for flavor (optional)

Once nice and fried, add in your cooked shell pasta and mix into the sauce very well, keeping your pot on low to heat the pasta back up a little.

Top with cheese and a sprinkle of chopped cilantro and serve hot, enjoy!