Macarona Bil Lahme (One Pot Pasta)

Ingredients

• 227 gelbow macaroni (or cavatappi or fusilli)
• 227 g80% lean minced beef
• 600 mltomato sauce
• 30 mltomato purée
• 710 mlhot water
• 45 mlextra-virgin olive oil
• 1 largeyellow onion, finely chopped
• 3 clovesgarlic, minced
• 1bell pepper, finely chopped
• 7.5 mlseven-spice blend
• 5 mlground coriander
• 2.5 mlground cinnamon
• 5 mlgarlic powder
• 5 mlonion powder
• 5 mlsmoked paprika
• to tastesalt
• 2.5 mlblack pepper

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a pot over medium-high heat.

2. 2

   Soften vegetables

   Add the chopped onion and bell pepper. Sauté for 2–3 minutes, until softened and fragrant.

3. 3

   Cook the garlic

   Stir in the minced garlic and sauté for 1–2 minutes, until fragrant and golden.

4. 4

   Brown the beef

   Add the minced beef, breaking it into small pieces and mixing it with the onion, garlic and pepper.

5. 5

   Add the spices

   When the beef is about 75–80% browned and cooked through, add the seasonings and stir to combine.

6. 6

   Stir in purée

   Add the tomato purée and mix until it is well incorporated with the beef.

7. 7

   Add tomato liquid

   Pour in the tomato sauce and hot water, then mix everything together.

8. 8

   Add the pasta

   Tip in the uncooked pasta and stir so it is covered by the liquid.

9. 9

   Simmer covered

   Cover the pot and cook over medium heat for 15–20 minutes, stirring every 5 minutes to prevent sticking or burning.

10. 10

    Rest the pasta

    Once cooked, take the pot off the heat and leave it covered for 5 minutes so the pasta can finish steaming.

11. 11

    Serve the dish

    Serve with cheese.

What is macarona bil lahme?

Macarona bil lahme means pasta with meat and is a Lebanese take on a familiar pasta supper. This version combines minced beef and tomato with a fragrant mix of spices rather than relying on typical Italian seasoning.

One-pot cooking lets the pasta absorb flavour as it softens, while keeping the method straightforward for a busy evening.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 20g protein, 59g carbs, 23g fat.

The pasta supplies most of the carbohydrates, while the minced beef contributes much of the protein. Olive oil and the beef are the main sources of fat; serve a portion with salad or vegetables for a more balanced plate.

The spice blend

Seven spice: This blend gives the dish its characteristic warm, savoury flavour. Its exact ingredients vary, so use the blend you have to hand.

Coriander and cinnamon: These add fragrant depth, while smoked paprika, garlic powder and onion powder round out the seasoning.

Build the flavour in stages

Vegetables first: Give the onion and pepper 2–3 minutes to soften before adding the garlic. The garlic cooks briefly on its own so it becomes fragrant without lingering in the pan too long.

Beef next: Break the mince into small pieces and mix it with the vegetables. Adding the spices when the beef is mostly browned helps distribute them through the mixture.

Let the pasta simmer

Liquid coverage: Stir the uncooked pasta through the tomato mixture and check that it is covered before putting the lid on. This helps it cook evenly in the pot.

Regular stirring: Stir every 5 minutes during the 15–20-minute simmer so pasta does not catch on the bottom. The exact cooking time depends on the pasta shape and pot, so check for tenderness as it cooks.

Check the texture

Pasta doneness: Taste a piece towards the end of the simmer. It should be tender to your liking, with the sauce clinging to it rather than leaving a pool of thin liquid.

Resting time: Let the covered pot stand off the heat for 5 minutes after cooking. The pasta continues to steam and the sauce settles around it.

Serve it at the table

The recipe suggests serving the pasta with cheese. A crisp green salad or simply dressed vegetables can provide a fresh contrast to the rich tomato and beef sauce.

Recipe notes & tips

• Chop the onion and pepper finely so they soften quickly and mix easily through the sauce.
• Have the hot water ready before you start, so it can go straight into the pot with the tomato sauce.
• Break the minced beef into small pieces as it cooks to distribute it throughout the pasta.
• Stir from the bottom of the pot every 5 minutes to help prevent the pasta from sticking.
• Taste the pasta near the end of the cooking time, as different shapes may soften at different rates.

Variations

• Change the pasta: Use cavatappi or fusilli instead of elbow macaroni.
• Adjust the heat: Add chilli flakes with the seasonings for a spicier pot.
• Add fresh herbs: Scatter chopped parsley over the finished pasta for a fresh note.
• Serve with cheese: Finish each bowl with grated cheese if desired.
• Choose a milder flavour: Reduce the black pepper to suit your preference.

Common mistakes to avoid

• Skipping the stirring: Pasta can catch on the base; stir every 5 minutes while it simmers.
• Adding garlic too early: It can burn while the other vegetables soften; add it after the onion and pepper.
• Leaving pasta uncovered: Some pieces may cook unevenly; stir until the pasta is covered by the liquid.
• Cooking by the clock alone: Pasta shapes vary; taste for tenderness towards the end of the simmer.
• Skipping the rest: The pasta needs the covered 5-minute rest off the heat to finish steaming.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in a saucepan or microwave until hot throughout, adding a splash of water if the pasta has thickened.

Frequently asked questions