There’s something wonderfully comforting about a one-pot meal that fills the kitchen with rich, savory aromas—this Ground Beef Pasta Recipe is exactly that. It’s a hearty, simple dish that comes together quickly yet delivers deep, satisfying flavors that you’ll want to make again and again.
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Why You'll Love This Recipe
I’ve made this ground beef pasta recipe countless times, especially on those nights where pulling off something quick yet nourishing feels like a superpower. The sauce is rich and deeply flavorful without fuss, and cooking the pasta directly in the sauce means every bite soaks up all that deliciousness.
- One-pot ease: No multiple pots or pans to wash later—everything cooks together, making dinner time so much simpler.
- Flavor-packed sauce: Using crushed tomatoes, beef broth, and a hint of balsamic vinegar creates a rich and balanced sauce that tastes layered and homemade.
- Customizable and flexible: You can adjust the heat with red pepper flakes, swap pasta shapes, or add in veggies—making it perfect for your preferences.
- Comfort Food Classic: It’s a familiar, cozy dish that brings back good memories, great for family meals or when you want something satisfying fast.
Ingredients & Why They Work
Every ingredient here plays a key role in building flavor and texture. The lean ground beef browns beautifully and combines with savory herbs, while the beef broth and tomatoes create a saucy base that the pasta absorbs perfectly. Here’s what you’ll need and why each part matters.
- Olive oil: The base for sautéing everything, it adds richness and helps brown the beef properly.
- Lean ground beef: Provides hearty protein and a meaty flavor without too much grease.
- Yellow onion: Adds sweetness and depth when softened in the pan.
- Garlic: Gives that aromatic punch that makes the sauce irresistible.
- Flat leaf parsley: Freshens up the dish and adds a pop of green color.
- Italian seasoning: A blend of herbs like oregano and basil for classic Italian flavor.
- Red pepper flakes: Just a pinch to give a gentle warmth without overpowering.
- Beef broth (low sodium): Enhances the savory depth of the sauce without turning it salty.
- Crushed tomatoes: The heart of the sauce, offering a tangy, rich tomato flavor with a little texture.
- Balsamic vinegar (optional): Adds subtle acidity and sweetness, balancing the sauce nicely.
- Pasta: Use your favorite shape; smaller ones like penne or rigatoni hold sauce nicely.
- Parmesan cheese: Brings a salty, nutty finish that melts into the sauce.
- Plain Greek yogurt (optional): Stirred in at the end, it creates a creamy texture without heaviness.
Make It Your Way
One of my favorite things about this ground beef pasta recipe is how easy it is to tweak. Whether you want to spice it up, lighten it, or throw in an extra veggie or two, it’s super forgiving and flexible to match your needs.
- Variation: I once tried adding chopped mushrooms and bell peppers for extra texture and it turned out fantastic—you won’t miss anything with those additions.
- Spice it up: For a little extra kick, try doubling the red pepper flakes or adding a dash of smoked paprika.
- Dairy-free swap: Leave out the Greek yogurt and Parmesan, or use a vegan cheese alternative to keep it creamy.
- Gluten-free pasta: This recipe works beautifully with gluten-free noodles; just watch the cooking time as it varies.
Step-by-Step: How I Make Ground Beef Pasta Recipe

Step 1: Sauté The Beef and Aromatics
Heat your olive oil in a deep skillet or large pot over medium-high heat. Once it’s shimmering, add the ground beef and start crumbling it with your spoon or spatula. When the beef’s just starting to brown but not fully cooked, toss in the diced onion and grated garlic. Season with salt and pepper here—it helps build layers of flavor as everything cooks together. Keep stirring until the beef has lost all its pink, and the onion is soft and fragrant.
Step 2: Build The Sauce and Seasonings
Sprinkle in the Italian seasoning and red pepper flakes for those classic Italian vibes with a bit of heat. Then pour in the crushed tomatoes, beef broth, and the chopped parsley—save some parsley for garnish later! Give everything a good stir so the sauce comes together and the flavors start melding nicely.
Step 3: Cook The Pasta In The Sauce
Add the pasta right into the skillet, making sure it’s fully submerged. This step always feels a bit magical to me because the pasta soaks up all these savory flavors as it cooks. Bring it all to a boil, then lower the heat to medium-low and let it simmer, uncovered, for 15-20 minutes, stirring often so the pasta doesn't stick. If the sauce thickens too quickly before the pasta is done, just add a splash of extra broth to keep things saucy.
Step 4: Finish With Cheese and Creaminess
Once the pasta’s al dente and the sauce looks luscious, remove the pot from heat. Stir in the Parmesan cheese and, if you’re using it, the Greek yogurt for a creamy finish. I like to use full-fat Greek yogurt at room temperature to avoid any grainy texture. Taste and adjust salt and pepper if needed, then sprinkle with extra Parmesan and reserved parsley before serving.
Top Tip
I’ve found a few little tweaks make this ground beef pasta recipe even better every time. These tips come from cooking it for friends and family, tweaking, and learning what really makes the flavors pop and the texture just right.
- Brown the beef well: Taking the time to properly brown the ground beef before adding other ingredients adds a deep, nutty flavor that makes a big difference.
- Don’t rush simmering: Letting the pasta cook gently in the sauce really allows the flavors to meld and the pasta to soak up the sauce’s richness.
- Stir often: This prevents the pasta from sticking to the bottom and helps cook it evenly.
- Use full-fat yogurt at room temp: If adding Greek yogurt, warming it slightly before stirring avoids curdling and keeps the sauce silky.
How to Serve Ground Beef Pasta Recipe

Garnishes
I love topping this dish with a fresh sprinkle of chopped parsley and extra Parmesan for that lovely salty finish. Sometimes I add a drizzle of good-quality olive oil or a pinch of chili flakes if I want to turn up the heat at the table.
Side Dishes
Pair it with a crisp green salad dressed simply with lemon and olive oil or some garlic bread for mopping up all that sauce. Roasted vegetables, like broccoli or asparagus, also make a great accompaniment if you want to sneak in some extra veggies.
Creative Ways to Present
For a casual dinner party, I like to bowl this up family-style in a rustic ceramic dish, doubling the parsley garnish and serving with rustic bread slices. For a cozier date night, plating individual portions in deep pasta bowls and adding a little fresh basil on top adds a touch of elegance without fuss.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually portion out what we’ll eat the next day so reheating is easy and the pasta doesn’t dry out in the fridge.
Freezing
This ground beef pasta recipe freezes nicely if you want to prep in advance. Just cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
I reheat leftovers gently in a saucepan over low heat with a splash of broth or water to loosen the sauce and prevent drying. Stir frequently so it warms evenly and tastes just like fresh.
Frequently Asked Questions:
Absolutely! While ground beef provides great flavor, you can substitute ground turkey, chicken, or even plant-based meat alternatives. Just adjust cooking times accordingly to make sure the meat is fully cooked.
This recipe is quite forgiving! While I usually use penne or rigatoni because they hold the sauce well, feel free to use any shapes you love, like fusilli or shells. Just keep an eye on the cooking time as it can vary between pasta types.
Greek yogurt is optional and adds a lovely creamy texture and a little tang, but the recipe tastes great without it too. If you want creaminess without yogurt, a splash of heavy cream stirred in at the end works beautifully as well.
Stirring frequently is key to prevent the pasta from sticking to the bottom of the pot. Also, ensure there’s enough liquid in the pan; if the sauce thickens too much before the pasta is done, simply add a bit of broth or water.
Final Thoughts
This ground beef pasta recipe is one of those dishes that’s managed to sneak into my regular rotation because it hits all the right notes: easy prep, hearty comfort, and flexibility. I hope you enjoy making it as much as I do, savoring that delicious sauce and cozy vibes it brings to your table. Trust me, once you try cooking the pasta right in the sauce, you’ll wonder how you ever did it any other way.
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Ground Beef Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Description
A hearty and flavorful Ground Beef Pasta recipe combining lean ground beef, crushed tomatoes, aromatic herbs, and tender pasta, all simmered in a rich beef broth-based sauce. Perfect for a comforting weeknight dinner with optional creamy additions like parmesan and Greek yogurt for extra richness.
Ingredients
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound lean ground beef
- ½ cup diced yellow onion
- 3 cloves garlic grated or minced
Herbs and Seasonings
- ½ cup flat leaf parsley chopped
- 2 teaspoons Italian seasoning
- Pinch of red pepper flakes
- Salt to taste
- Black pepper to taste
Liquids and Sauces
- 2 cups low sodium beef broth
- 28 ounce can crushed tomatoes
- 1 tablespoon balsamic vinegar (optional)
Pasta and Toppings
- 8 ounces pasta
- ½ cup shredded parmesan cheese
- ¼ cup plain Greek yogurt (optional)
Instructions
- Heat the oil and cook beef: Heat the olive oil over medium-high heat in a deep large skillet, Dutch oven, or pot. When the oil is hot, add the ground beef and crumble it. Cook until partially browned.
- Add aromatics and seasonings: Add the diced onion and minced garlic to the beef. Season with salt and pepper. Continue cooking until the beef is fully cooked and the onion softens.
- Add herbs and liquids: Sprinkle in the Italian seasoning, red pepper flakes, and chopped flat leaf parsley (reserve some parsley for garnish). Pour in the crushed tomatoes, beef broth, and optional balsamic vinegar. Stir to combine.
- Incorporate pasta: Add the pasta to the sauce and stir to ensure it is completely submerged in the sauce.
- Simmer pasta and sauce: Bring the mixture to a boil, then reduce heat to medium-low. Simmer for 20 minutes or until the pasta is al dente, stirring frequently to prevent sticking. If the sauce thickens too much before the pasta cooks through, add ¼ cup more beef broth as needed.
- Finish with cheese and yogurt: Remove the pan from heat. Stir in the shredded parmesan cheese and optional room-temperature Greek yogurt until fully incorporated. Adjust seasoning to taste.
- Serve and garnish: Garnish with extra parmesan cheese and reserved parsley. Serve immediately while hot.
Notes
- Greek yogurt is optional, but if used, ensure it is full fat and at room temperature to prevent graininess when stirred into hot sauce.
- For a creamy sauce without Greek yogurt, substitute or add ¼ to ⅓ cup of heavy cream.
- Stir frequently during simmering to prevent pasta from sticking to the bottom of the pan.
- You can use any type of pasta, but smaller shapes work best to cook evenly in the sauce.
- Adjust the amount of red pepper flakes according to desired spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 80 mg



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