This Ground Beef Pasta is my go-to when I need a hearty, satisfying meal without spending hours in the kitchen. It's a one-pan wonder that delivers big flavor with minimal cleanup—exactly what you need after a long day.
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The secret is browning the beef properly and letting the pasta cook right in the sauce, soaking up all that savory goodness. You'll get perfectly cooked pasta and a rich, clingy sauce that coats every strand.
Whether you're feeding a hungry family or meal-prepping for the week, this recipe scales easily and tastes even better the next day. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground beef (80% lean)
80/20 gives the best flavor and juiciness. For a leaner option, use 90/10 and add a tablespoon of olive oil.
1 medium yellow onion, diced
Sweet yellow onion adds a mild base flavor. White or red onion also work, or use shallots for a milder taste.
3 cloves garlic, minced
Fresh garlic is essential. In a pinch, use 1/2 teaspoon garlic powder, but fresh gives a brighter flavor.
1 can (28 oz / 800g) crushed tomatoes
Crushed tomatoes create a thick, rustic sauce. If you only have diced, pulse them in a blender for a few seconds.
2 cups (480ml) beef broth
Beef broth adds depth. Chicken broth or water with a bouillon cube works as a substitute.
1 teaspoon dried Italian seasoning
A blend of oregano, basil, and thyme. Make your own by mixing 1/2 tsp each of dried oregano and basil.
1/2 teaspoon salt
Adjust to taste. You can use kosher salt, but reduce the amount if using table salt.
1/4 teaspoon black pepper
Freshly ground black pepper gives the best flavor. Pre-ground works too.
8 oz (225g) short pasta (e.g., penne, rotini, or shells)
Short shapes hold the sauce well. Gluten-free pasta works but may need adjusted cooking time.
1/4 cup (25g) grated Parmesan cheese, plus more for serving
Freshly grated Parmesan melts better. For a dairy-free option, use nutritional yeast.
2 tablespoons chopped fresh parsley, for garnish
Adds freshness and color. Skip if you don't have it, or use basil.
Tips & Tricks
Brown the beef well
Let the beef sit undisturbed for 2-3 minutes before breaking it up to get a deep brown crust that adds flavor.
Don't rinse the pasta
The starch released helps thicken the sauce, so resist the urge to rinse after cooking.
Adjust the liquid
If the pasta absorbs too much liquid, add hot broth or water a splash at a time until it reaches your desired consistency.
Taste before serving
Seasoning can vary with broth and tomatoes, so always taste and add more salt or herbs if needed.
Pro Tips
Step-by-Step Instructions
1. Brown the beef
Heat a large skillet over medium-high heat (about 375°F / 190°C). Add the ground beef and cook, breaking it apart with a spatula, until it's browned and no longer pink, about 5-7 minutes. You'll know it's ready when the beef is golden brown and sizzling.
2. Sauté aromatics
Add the diced onion to the skillet and cook for 2-3 minutes until translucent. Stir in the garlic and cook for another 30 seconds until fragrant, but not browned.
3. Add liquids and seasonings
Pour in the crushed tomatoes and beef broth. Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium-low (about 300°F / 150°C) and let it simmer for 5 minutes to meld the flavors.
4. Add the pasta
Stir in the pasta, making sure it's submerged in the liquid. Cover the skillet and let it cook at a gentle simmer for 10-12 minutes, stirring occasionally to prevent sticking. The pasta is done when it's al dente—tender but still has a slight bite.
5. Finish and serve
Remove the skillet from heat. Stir in the grated Parmesan cheese until melted. Let the dish rest for 2-3 minutes so the sauce thickens. Garnish with fresh parsley and serve with extra Parmesan on the side.
Delicious Variations
Cheesy Baked
After cooking, transfer the pasta to a baking dish, top with shredded mozzarella and Parmesan, and broil for 2-3 minutes until bubbly and golden.
Add Veggies
Sauté 1 cup of sliced mushrooms or zucchini along with the onion, or stir in a handful of spinach at the end for extra nutrients.
Spicy Kick
Add 1/2 teaspoon red pepper flakes along with the garlic, or use hot Italian sausage in place of half the ground beef.
How to Store Ground Beef Pasta
Refrigerator
Store in an airtight container for up to 4 days. The pasta will absorb some liquid, so add a splash of broth or water when reheating.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat, adding a splash of broth or water to loosen the sauce, or microwave in 1-minute intervals, stirring between.
Frequently Asked Questions
Q: Can I use a different type of pasta?
Yes, any short pasta works well, such as penne, rotini, or fusilli. Adjust the cooking time according to the package directions, but start checking for doneness a couple minutes early.
Q: How can I make this dish gluten-free?
Use gluten-free pasta and ensure your broth and canned tomatoes are certified gluten-free. Gluten-free pasta may need a slightly shorter cooking time, so check frequently.
Q: Can I add more vegetables?
Absolutely. Sauté diced bell peppers, mushrooms, or zucchini with the onion, or stir in a handful of spinach at the end. Just make sure to adjust the liquid slightly if adding watery vegetables.
Q: What can I use instead of ground beef?
Ground turkey, chicken, or plant-based meat substitutes work well. If using leaner meat, add a tablespoon of olive oil to prevent dryness.
Q: How do I prevent the pasta from becoming mushy?
Cook the pasta just until al dente, and keep the heat at a gentle simmer. Overcooking or boiling too vigorously can break down the pasta. Also, avoid stirring too aggressively.
If you loved this quick and easy Ground Beef Pasta, share your creation in the comments below! Don't forget to tag me on Instagram with #EthanEats. Happy cooking!
Ground Beef Pasta
Juicy ground beef, tender pasta, and a rich tomato sauce come together in this 30-minute one-pan dinner that's perfect for busy weeknights.
🧂 Ingredients
- 1 lb (450g) ground beef (80% lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz / 800g) crushed tomatoes
- 2 cups (480ml) beef broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz (225g) short pasta (e.g., penne, rotini, or shells)
- 1/4 cup (25g) grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley, for garnish
📋 Instructions
- 1Brown the beef — Heat a large skillet over medium-high heat (about 375°F / 190°C). Add the ground beef and cook, breaking it apart with a spatula, until it's browned and no longer pink, about 5-7 minutes. You'll know it's ready when the beef is golden brown and sizzling.
- 2Sauté aromatics — Add the diced onion to the skillet and cook for 2-3 minutes until translucent. Stir in the garlic and cook for another 30 seconds until fragrant, but not browned.
- 3Add liquids and seasonings — Pour in the crushed tomatoes and beef broth. Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium-low (about 300°F / 150°C) and let it simmer for 5 minutes to meld the flavors.
- 4Add the pasta — Stir in the pasta, making sure it's submerged in the liquid. Cover the skillet and let it cook at a gentle simmer for 10-12 minutes, stirring occasionally to prevent sticking. The pasta is done when it's al dente—tender but still has a slight bite.
- 5Finish and serve — Remove the skillet from heat. Stir in the grated Parmesan cheese until melted. Let the dish rest for 2-3 minutes so the sauce thickens. Garnish with fresh parsley and serve with extra Parmesan on the side.
Ethan writes about tech productivity and digital tools, focusing on how to streamline workflows without overcomplicating. He tests apps and gadgets in his daily life and shares what actually works.
