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One-Pot Ground Beef and Tomato Pasta

One-Pot Ground Beef and Tomato Pasta

A cozy, saucy one-pot pasta made with browned ground beef, tomatoes, broth, herbs, and tender elbow macaroni. Finish it with cheese for a comforting dinner that feeds 4 to 6 people.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil, if needed
  • 1 pound Ground beef, preferably 80% to 90% lean
  • 1 medium Medium yellow onion, diced
  • 3 cloves Garlic, minced
  • 1 14.5-ounce can Undrained diced tomatoes
  • 1 15-ounce can Tomato sauce
  • 2 cups Low-sodium beef broth
  • 8 ounces Elbow macaroni or other short pasta
Seasonings
  • 1 tablespoon Italian seasoning
  • 1 teaspoon Paprika
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
Optional Toppings
  • 1 cup Shredded cheddar or mozzarella
  • 2 tablespoons Grated Parmesan
  • As needed Chopped parsley

Method
 

Instructions
  1. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and diced onion, then cook for 6 to 8 minutes, breaking the beef into small pieces, until the meat is no longer pink and the onion is softened.
  2. Drain excess grease if needed. Add the minced garlic and cook for about 30 seconds, stirring constantly so it becomes fragrant without browning.
  3. Stir in the diced tomatoes with their juices, tomato sauce, beef broth, Italian seasoning, paprika, salt, and black pepper. Bring the mixture to a boil.
  4. Stir in the uncooked pasta. Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring every few minutes, until the pasta is tender. Add a small amount of water or broth if the mixture becomes too thick before the pasta is cooked.
  5. Turn off the heat and stir in the shredded cheese, if using. Let the pasta stand for 2 to 3 minutes, then garnish with Parmesan or chopped parsley and serve shortly after cooking.