Beef and Pork Noodles

    55 minutes

    This is a really comforting stewed dish that is perfect for chilly nights. The mix of beef and pork makes it extra special.

    12 people made this

    Serves: 5 

    • 500g lean beef mince
    • 250g pork mince
    • 1 onion, chopped
    • 1 clove crushed garlic
    • 250g wide egg noodles
    • 1 chopped fresh chilli
    • 500g tinned crushed tomatoes
    • 250g tomato pasta sauce (passata)
    • 2 cups (500ml) water
    • 1 cup grated Cheddar cheese

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Mix beef and pork into 1 or 2 flat patties. In a large frypan over medium to medium-high heat, salt patties and brown well on each side. Remove meat and set aside.
    2. Saute onion and garlic in the drippings. Remove with a slotted spoon and add to the platter with the meat.
    3. In the drippings, carefully brown a single layer of the raw noodles until golden, remove and do another layer until all are done.
    4. Return all the noodles to the frypan with the garlic, onions, peppers, crushed tomatoes, tomato sauce and water. Break the meat patty into large chunks, gently stir all together and simmer 1/2 hour or so. Add a little water as the noodles absorb the juices. This should not be soupy, just thick and dry. Stir in the grated cheese and let it melt into the sauce. It sticks easily at this point, so don't overcook. This reheats well in a slow cooker or casserole.

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    Reviews in English (9)


    I reviewed this once and the computer lost it, so sorry if it's a repeat. I didn't exactly follow the recipe. First, I split the meat into 4 patties. I didn't put the 2 cups of water in right away, as I thought that would make it too wet to reduce properly. I put in 1 cup, and added about 3/4 of the second cup during the simmer stage. I used Mozzarella cheese and put in some oregano, basil, and parsley toward the end. What emerged from this recipe was pasta with meatballs. The browned egg noodles didn't seem to do much. If I made it again, I'd probably use slightly-parboiled rigatoni, penne, etc. I'd also skip the melting cheese, but that's entirely personal preference. The reason I really enjoyed this recipe is that, when you leave out the water-and-noodles routine, is a *very* good and easy way to make tomato sauce with meatballs. No, they're not nice round meatballs. But the perfect, as they say, is the enemy of the good. Use a lot of onion, and the sugar in the onion plus the beef/sausage fat "mellow" the tomatoes into a really nice sauce. You could make this sauce and, with some Mozzarella cheese, have a great pizza topping. Or use the meatballs for sandwiches and reserve the tomato sauce for pasta. It's a really handy recipe, thanks!  -  18 Jan 2005  (Review from Allrecipes USA and Canada)


    Not bad but a little bland for our tastes. I think it's a great base for something that can be spiced up. I liked the browning of the noodles and also the Italian Sausage and ground beef patties but I had to make 4 patties instead of just 1 or 2 as listed in the recipe. I recommend not using a just cleaned stove top like I did as the drippings from the browned patties tends to pop all over the stove LOL! Other than that it was a good recipe...thanks so much Susanna!  -  28 Dec 2002  (Review from Allrecipes USA and Canada)


    This was a pretty good skillet meal, wasn't exactly the easiest meal to prepare however. I made a few adjustments to it. I added about an 1/8 cup of sliced ripe olives, added a 1/8 tsp of garlic salt, & 1 tsp. of sugar (for 2 servings).  -  02 Aug 2006  (Review from Allrecipes USA and Canada)