Philly Cheesesteak Pasta

The best type of ground beef for pasta depends on personal preference, however, I recommended 90% lean and 10 % fat. This ratio provides both flavor and juiciness without excessive grease, but enough drippings to sauté vegetables in afterwards, or to start a roux.

If you are aiming for a healthier dish, you can go as lean as you like, noting the beef will taste a little drier/not as juicy. Alternatively, substitute with ground turkey or chicken.

Whether or not to drain the grease from ground beef when making pasta depends on personal preference and the specific recipe. For this recipe, I recommend leaving most of the drippings to sauté the onions and bell peppers in and to make the roux. Here are a few considerations for your other favorite ground beef recipes:

1. Fat content: If you’re using ground beef with a high fat content, such as 80% lean or higher, you’ll want to drain off excess grease, otherwise the end dish will taste overly greasy.
2. Don’t drain all of the grease: The grease from ground beef contributes to the flavor of the dish and the juiciness of the beef. However, excessive grease can make the dish too oily. I recommend draining some of the grease but not all of it to the point the beef seems dry.
3. Recipe requirements: Some recipes specifically instruct to drain the grease, while others, like this recipe, use the drippings to cook the other ingredients. Follow the instructions of the recipe you’re using to determine whether or not to drain the grease.
4. To drain grease: Pour excess grease off into a heatproof container, then dispose of it in the trash and never the sink, as it can cause clogs. If draining just some of the grease, dab the ground beef with paper towels.

Yes, it is possible to overcook ground beef in pasta sauce. Overcooking ground beef can result in a dry and tough texture, as well as a loss of flavor. Here are a few things to keep in mind to avoid overcooking:

1. Browning the beef: Ground beef typically cooks relatively quickly. It’s important to stop cooking once the beef is no longer pink, or it can become dry and overcooked.
2. Simmering time: Once the ground beef is added to the pasta sauce, it will continue to cook and absorb flavors as it simmers. It’s important to gently simmer and not boil, o the meat can become dry.

Yes, it is possible to add raw ground beef or ground turkey to pasta sauce or other dishes, Cincinnati Chili being a prime example. Cooking raw meat directly in the sauce allows the flavors to meld together and the meat to absorb the flavors of the sauce as it cooks. However, more often than not, ground beef is cooked separately, for a more palate pleasing texture.

When adding raw meat to pasta sauce, it’s important the meat is cooked thoroughly to an internal temperature of 160°F (71°C) to ensure it is safe to consume. Simmering the sauce for a sufficient amount of time will ensure that the meat is fully cooked.

Of course, always follow proper food safety practices when handling raw meat, such as washing your hands, utensils, and surfaces thoroughly after handling raw meat, and avoid cross-contamination with other ingredients.