Ground Beef (Two Ways)
A versatile Dominican-style ground beef that works for everything. Use it as-is for empanadas, tacos, or rice, or build it out into a rich base for pasta dishes. One recipe, multiple moves.
Table of Contents
Ingredients
3 lbs ground beef (or turkey or chicken)
1 yellow onion, diced
1 bell pepper, diced
2 tbsp olives
2 tbsp cooking oil (achiote oil used)
3 tbsp sofrito
2 tbsp garlic paste
1 tbsp soy sauce
2 chicken bouillon cubes
1 tbsp garlic powder
1 tbsp oregano
Black pepper (to taste)
2 tbsp tomato paste
2 cups pasta sauce (my go-to for my ground beef is, Ragu, meat flavored)
For Pasta Version Only:
2 cups pasta sauce (meat-flavored or preferred)
Step-by-Step Instructions
1.Build the base
In a pot over medium-high heat, add oil. Add diced onion, bell pepper, and olives. Stir and cook until softened.
2. Cook the meat
Add ground beef. Break it down and combine with the vegetables. Cook until it begins to take on color.
3. Season
Add sofrito, garlic paste, soy sauce, chicken bouillon cubes, black pepper, garlic powder, and oregano.
Stir and cook uncovered for 5 minutes.
4. Add tomato paste
Stir in tomato paste and combine well.
Version 1: For Empanadas, Tacos, or Rice
Cook for an additional 5 minutes.
Remove from heat and use as desired.
Version 2: For Lasagna or Pasta Bakes
Add 2 cups of pasta sauce. Lower heat to low and cook for 10 minutes.
Remove from heat and use for pasta dishes.
Notes from My Kitchen
This recipe doubles easily for large batches.
Achiote oil adds color, but any oil works.
Letting it cook uncovered builds flavor.
