Classic Tomato Meat Sauce Macaroni
Cheese

A comforting, home-style pasta dish featuring tender penne tossed in a savory, slow-simmered tomato and minced pork sauce, finished with a melting slice of cheese.

Ingredients

• 200 g penne pasta
• 150 g minced pork
• 1 unit red onion
• 2 units tomatoes
• 1 tbsp tomato paste
• 1 slice processed cheese
• 1 tbsp soy sauce
• 1 tsp black pepper
• 1/4 tsp MSG
• 1 tsp salt
• 1 tbsp vegetable oil
• 1 tsp dried parsley

Instructions

1. 1Prepare the ingredients

   

   Gather your ingredients by finely dicing the tomatoes, chopping the red onion, and ensuring your pork is cut into small, uniform cubes for even cooking.

   Tip: Cut the pork into small, uniform cubes so they cook quickly and maintain a consistent texture in the sauce.
2. 2Prepare the pasta water

   

   Fill a pot with water and add a small amount of oil and salt. Bring the water to a rolling boil before adding your pasta to ensure it stays separate and well-seasoned.

   Tip: Adding a splash of oil to the boiling water prevents the macaroni from sticking together while it cooks.
3. 3Cook the pasta

   

   Carefully add the dry penne to the boiling water. Reduce the heat to low and cook slowly for approximately seven to eight minutes until the pasta is al dente.

   Tip: Be careful when adding pasta to boiling water to avoid splashes; maintain a steady, gentle boil for even cooking.
4. 4Sauté the onions

   

   Heat oil in a wok over medium-high heat. Add the chopped red onions and stir-fry continuously until they become translucent and fragrant.

   Tip: Sautéing the onions until they are soft and fragrant forms the aromatic base for the entire meat sauce.
5. 5Brown the pork

   

   Add the raw cubed pork into the wok with the sautéed onions. Stir-fry the mixture thoroughly until the pork is browned and the moisture has evaporated.

   Tip: It is crucial to stir-fry the pork until it is dry to develop a deep flavor and eliminate any unwanted pork smell.
6. 6Season the meat

   

   Once the meat is browned, season the mixture with black pepper, soy sauce, a pinch of salt, and a dash of MSG. Stir well to combine all the flavors.

   Tip: Seasoning the meat before adding the tomatoes ensures the pork fully absorbs the savory notes of the soy sauce and spices.
7. 7Add tomatoes to the meat

   

   Add the chopped fresh tomatoes into the wok with the browned minced meat. Stir-fry them until the juices release and the tomatoes begin to soften, creating a rich base for the sauce.

   Tip: If using frozen tomatoes as in this recipe, ensure they are fully incorporated to maximize flavor extraction.
8. 8Add tomato paste

   

   Squeeze a portion of thick red tomato paste into the meat and tomato mixture. Stir well to combine, which will enhance the color and intensify the tomato flavor of the sauce.

   Tip: Tomato paste adds depth; adjust the amount based on your preference for sauce thickness and tanginess.
9. 9Add water and simmer

   

   Pour a small bowl of water into the wok. Allow the sauce to simmer for two to three minutes, letting the flavors meld together into a cohesive meat sauce.

   Tip: Use just enough water to reach your desired consistency; simmering helps reduce the sauce to a flavorful coating for the pasta.
10. 10Combine pasta with sauce

    

    Add the pre-cooked penne pasta into the wok with the bubbling tomato meat sauce. Toss the pasta gently to ensure every piece is evenly coated.

    Tip: Make sure your pasta is cooked al dente before adding it to the sauce to prevent it from becoming too soft during the final reduction.
11. 11Mix and reduce

    

    Turn the heat to high and use a spatula to stir-fry the pasta and sauce together. Continue cooking until the sauce reduces and clings perfectly to the noodles.

    Tip: High heat helps the sauce thicken and adhere to the pasta; stir constantly to avoid burning.
12. 12Add the cheese

    

    Once the pasta is fully coated and the sauce has thickened, turn off the heat. Place a slice of cheese directly on top of the steaming hot pasta.

    Tip: The residual heat from the pasta will slightly melt the cheese, giving the finished dish a deliciously creamy texture.
13. 13Garnish and serve

    

    Finish the dish by sprinkling dried parsley flakes over the melting cheese. Serve immediately directly from the pan while hot and comforting.

    Tip: Dried parsley adds a pop of vibrant color and a subtle earthy flavor that complements the rich tomato and meat sauce.

Storage & Reheating

Burn It Off

Frequently Asked Questions