There’s nothing better than a warm, hearty bowl of ground beef pasta after a long day. This one-pan meal is packed with flavor—tender pasta, rich tomato sauce, and savory ground beef.
It’s a go-to for busy nights, and I’ll show you exactly how to make it with plenty of expert tips along the way!
Why I Like This Ground Beef Pasta
- One-pan meal – Less cleanup and hassle!
- Bold, savory flavors – A rich tomato sauce infused with garlic, Worcestershire sauce, and Italian herbs.
- Foolproof for beginners – Simple steps make this dish easy to master.
- Customizable – Swap the protein, add extra veggies, or make it spicy!
🛒Ingredients
- Ground beef or turkey – I usually go for lean ground beef for rich flavor, but ground turkey works great if you want something lighter.
- Pasta – Any short pasta works! I love using penne or rotini because they hold onto the sauce so well.
- Onion & garlic – These add a deep, savory base. Fresh is best, but in a pinch, onion powder and garlic powder can do the trick.
- Crushed tomatoes & tomato paste – The combo makes a thick, flavorful sauce. I like using fire-roasted tomatoes for extra depth.
- Beef broth – Adds richness and helps cook the pasta right in the sauce. If using turkey, chicken broth works too!
- Italian seasoning – A must for that classic herby flavor. You can also toss in extra basil or oregano if you love a stronger punch.
- Salt & black pepper – Simple but essential. Taste as you go!
- Red pepper flakes (optional) – I like a little kick, but you can skip it if you prefer a milder dish.
- Cheese – Parmesan or mozzarella make this extra delicious. I always add a little more on top before serving!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Ground Beef Pasta
- Sauté the base: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onions, bell peppers, and ground beef. Cook until the beef is browned and vegetables are soft. Drain excess fat.
- Add aromatics: Stir in garlic and tomato paste, cooking until fragrant.
- Combine liquids: Pour in the tomato sauce, diced tomatoes, beef broth, and Worcestershire sauce. Stir to combine.
- Season: Mix in salt, pepper, Italian seasoning, red pepper flakes, paprika, and bay leaves.
- Simmer: Bring to a boil, then reduce heat and let simmer uncovered for 30 minutes, stirring occasionally.
- Cook pasta: Stir in the uncooked elbow macaroni, cover, and let simmer for 15-25 minutes until the pasta is tender.
- Serve: Remove bay leaves and serve immediately, optionally topping with grated cheese.
📋Tips
- For a deeper flavor – Let the sauce simmer longer before adding the pasta.
- Use different pasta – Penne or rotini work great too!
- Make it spicy – Add extra red pepper flakes or a dash of hot sauce.
- Add veggies – Mushrooms, zucchini, or spinach are great additions. I like to saute them separately and add in the end.
- Make it creamy – Stir in a splash of cream cheese or some shredded cheese at the end.
👨🍳 Equipment
- Dutch Oven options I love: this or more cheaper
- Spatulas
🍱Storage Leftovers
- 🍱To Store. Keep pasta leftovers in an airtight container in the fridge for up to 4 days.
- 🥶Freezing. Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
- 🔥To Reheat. Warm pasta on the stovetop over low heat, adding a splash of broth if needed.
What to Serve With Ground Beef Pasta
This dish is hearty on its own, but here are some of my favorite pairings:
- Cheesy cabbage bake or cabbage pie (This is our family's absolute favorite with any meal!)
- Buttermilk biscuits or Cheddar bay biscuits.
- Side Salad - try creamy salad, beet or marinated tomatoes.
- Roasted Vegetables – Try asparagus and roasted carrots.
More Pasta Recipes You'll Like
📖Recipe
Ground Beef Pasta
This ground beef pasta is a hearty, one-pan meal with a rich tomato sauce, tender pasta, and savory beef. A comforting dinner the whole family will love!
Ingredients
- 1 cup brown onion, diced finely
- 1 pound lean ground beef, or turkey/chicken
- 1 tablespoon olive oil
- 4 teaspoons garlic, minced
- 1 cup bell pepper, diced
- 1 tablespoon tomato paste
- 1 can (14.5 oz) diced tomatoes, I used petite diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 bay leaves
- 1 teaspoon Italian seasoning or a mix of dried herbs
- ¼ teaspoon red pepper flakes
- 1 cup beef broth
- 2 cups elbow macaroni, uncooked
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika, regular or smoked
- Salt and black pepper to taste
Instructions
- Sauté the base: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onions, bell peppers, and ground beef. Cook until the beef is browned and the vegetables are softened. Drain any excess fat.1 cup brown onion, 1 pound lean ground beef, 1 cup bell pepper, 1 tablespoon olive oil
- Add aromatics: Stir in the garlic and tomato paste, cooking until fragrant.1 tablespoon tomato paste, 4 teaspoons garlic
- Combine liquids: Pour in the tomato sauce, diced tomatoes, beef broth, and Worcestershire sauce. Stir to combine.1 can (14.5 oz) diced tomatoes, 1 can (15 oz) tomato sauce, 1 cup beef broth, 2 tablespoons Worcestershire sauce
- Season: Mix in salt, pepper, Italian seasoning, red pepper flakes, paprika, and bay leaves.1 teaspoon Italian seasoning or a mix of dried herbs, ¼ teaspoon red pepper flakes, 1 teaspoon paprika, Salt and black pepper to taste, 2 bay leaves
- Simmer: Bring to a boil, then reduce heat and let it simmer uncovered for 30 minutes, stirring occasionally.
- Cook pasta: Stir in the uncooked elbow macaroni, cover, and let it simmer for 15-25 minutes until the pasta is tender.2 cups elbow macaroni
- Serve: Remove bay leaves, serve immediately, and optionally top with grated cheese.
Video
Notes
- To Store. Refrigerate in an airtight container for up to 3 days.
- To Freeze. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
- To Make Ahead. Prepare up to the point of adding the pasta, then store. Add pasta and simmer when ready to serve.
- To Reheat. Warm on the stovetop, adding a splash of broth if needed.
Nutrition
Calories: 276kcalCarbohydrates: 38gProtein: 19gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 35mgSodium: 633mgPotassium: 778mgFiber: 4gSugar: 8gVitamin A: 1193IUVitamin C: 38mgCalcium: 61mgIron: 4mg
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