Vermicelli with Meat Sauce & Feta Cheese
Submitted by Gymmie1111
Vermicelli tossed in a chunky ground beef and plum tomato sauce with fresh basil, finished with crumbled feta cheese. A Greek-Italian mashup that’s on the table in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minTake a classic Italian meat sauce, toss in a handful of crumbled feta at the end, and suddenly you’ve got something that feels fresh and unexpected.
Ground beef and onions simmer with plum tomatoes, tomato paste, and fresh basil into a thick, rich sauce with just a touch of sugar to balance the acidity. Right before it hits the pasta, crumbled feta gets stirred in, where it softens without fully melting, leaving briny, creamy pockets throughout.
It’s a 40-minute dinner with a 5-star rating, and that feta twist is the kind of small move that makes people ask what you did differently.
Pro Tips
- Stir the feta in off the heat so it softens but doesn’t dissolve completely. Those little chunks are the whole point.
- Crush the plum tomatoes by hand as they go into the pan for a rustic, chunky texture.
- A pinch of sugar in tomato sauce isn’t about sweetness. It tames the sharpness of the tomatoes and rounds out the flavour.
Ingredients
Directions
Sauté the onion in the olive oil over medium heat, then add the ground beef and sauté until meat is browned and broken up.
Add the tomatoes and tomato paste.
Mix well, then add the salt, pepper, sugar, and basil and let simmer.
Add the cheese to the sauce just before serving.
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