Description
A hearty and comforting one-pot beefaroni recipe that combines ground beef, tomato sauce, diced tomatoes, and elbow macaroni in a savory Italian-seasoned broth. This easy-to-make dish is perfect for busy weeknights, delivering a cheesy, flavorful meal with minimal cleanup.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids and Canned Goods
- 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 excess fat to keep the dish from being greasy.
- Sauté Onion and Garlic: Add diced onion and minced garlic to the beef and sauté until softened, about 3 minutes, to develop rich flavors.
- Add Tomato-Based Ingredients and Seasonings: Stir in tomato sauce, diced tomatoes with their juice, beef broth, Italian seasoning, crushed red pepper flakes if using, and salt and pepper to taste. This mixture forms the saucy base of the dish.
- Add Pasta: Add the elbow macaroni or pasta of choice and stir to combine everything evenly.
- Simmer the Pasta: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, approximately 15 minutes.
- Incorporate Cheese: Remove the pot from the heat and stir in the shredded mozzarella or cheddar cheese until melted and creamy, enhancing flavor and texture.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top for a fresh finish and serve hot for a delicious family meal.
Notes
- For extra flavor, consider adding a splash of Worcestershire sauce or a pinch of smoked paprika.
- Use lactose-free cheese or a vegan cheese alternative to make this dish lactose-free or vegan, respectively.
- Adjust the crushed red pepper flakes according to your desired spice level or omit for a milder dish.
- To make this recipe gluten-free, substitute the elbow macaroni with gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
