Description
A comforting and hearty one-pot beefaroni recipe featuring ground beef, tender pasta, and a flavorful tomato sauce, all cooked together for an easy and satisfying meal.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids and Tomato Products
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups beef broth
Pasta and Seasonings
- 2 cups elbow macaroni or any small pasta
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
Finishing Touches
- 1 cup shredded mozzarella or cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a large pot or deep skillet, brown the ground beef over medium heat until fully cooked. Drain the excess fat to keep the dish from being greasy.
- Sauté Onion and Garlic: Add diced onion and minced garlic to the pot and sauté for about 3 minutes until softened and fragrant, enhancing the flavor base.
- Add Sauces and Seasonings: Stir in the tomato sauce, undrained diced tomatoes, beef broth, Italian seasoning, crushed red pepper flakes if using, and season with salt and pepper to taste.
- Combine Pasta: Add the elbow macaroni to the pot and stir well to combine everything evenly.
- Simmer the Pasta: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed, roughly 15 minutes.
- Melt Cheese: Remove the pot from heat, stir in the shredded cheese until it melts completely, creating a creamy texture throughout the dish.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top for a pop of color and fresh flavor. Serve the beefaroni hot for a satisfying meal.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Add vegetables like bell peppers or mushrooms for extra nutrition.
- If you prefer it spicier, increase the crushed red pepper flakes or add a dash of hot sauce.
- Use gluten-free pasta to make this dish gluten free.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
