Ground Beef Pasta
ground beef pasta is the ultimate easy weeknight meal. Featuring tender pasta tossed in a rich, cheesy Italian-style sauce with savory ground beef and pantry staples, this dish delivers restaurant-worthy comfort in under 30 minutes.
Equipment
- Large deep skillet or Dutch oven
- Large pot for boiling pasta
- Sharp knife
- Cutting board
- Cheese grater
- Wooden spoon or spatula
- Colander
Ingredients
- 1½ lbs ground beef 85% lean recommended
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 3 tablespoons all-purpose flour optional, for thickening
- 1 tablespoon Worcestershire sauce
- 16 oz tomato sauce
- 1 cup chicken broth
- ½ cup half and half or heavy cream or whole milk
- 1 cup shredded cheddar cheese freshly grated preferred
- ½ pound 8 oz rotini pasta (or penne, rigatoni, cavatappi)
Optional Add-Ins:
- 1 cup frozen peas
- 1 cup diced bell pepper
- 2 cups fresh spinach
- 1 can 14 oz fire-roasted diced tomatoes (drained)
- ½ teaspoon red pepper flakes for spice
Instructions
Prep Ingredients:
- Shred the cheddar cheese and set out the half and half to bring to room temperature. Dice the onion and mince the garlic for even cooking.
Brown the Beef:
- In a large, deep skillet or Dutch oven over medium-high heat, add ground beef. Break it up and cook until browned, about 4–5 minutes. Add the diced onion halfway through and sauté until softened.
Add Aromatics:
- Drain excess fat if necessary. Stir in garlic and cook for 1 minute until fragrant.
Build the Sauce Base:
- Sprinkle flour over the beef mixture, then stir in the Italian seasoning, kosher salt, and Worcestershire sauce. Cook for 2–3 minutes to remove the raw flour taste.
Simmer:
- Pour in chicken broth and tomato sauce. Use a wooden spoon to scrape any browned bits off the pan. Bring the mixture to a boil, then reduce to a simmer. Let cook uncovered for 10–12 minutes, stirring occasionally.
Cook Pasta:
- Meanwhile, bring a large pot of salted water to a boil. Cook rotini pasta until just al dente (about 7 minutes or per package directions). Drain, reserving ½ cup pasta water if desired.
Make It Creamy:
- Slowly stir half and half into the simmering sauce. Reduce heat to low and sprinkle in the shredded cheese. Stir gently until the cheese is fully melted and the sauce is creamy.
Combine & Finish:
- Add drained pasta to the sauce, tossing to coat. If the sauce is too thick, add a little reserved pasta water until your desired consistency is reached.
Add Optional Veggies:
- If using peas, spinach, or bell peppers, stir them in now. Cook for 2–3 minutes until heated through and spinach is wilted.
Serve:
- Taste and adjust seasoning if needed. Serve hot, garnished with extra cheese or chopped parsley if desired. Pair with cheesy garlic bread or a crisp salad.
Notes
For the best melt, always shred cheese from a block and let it come to room temperature before using.
For an extra flavor boost, deglaze the pan with a splash of broth after browning the beef.
Rotini, penne, cavatappi, or rigatoni all hold sauce well—use what you have.
To lighten, substitute ground turkey or use low-fat milk.
Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.