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
Scale
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 cup diced yellow onion
- 3 cloves garlic grated or minced
Herbs and Seasonings
- 1/2 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
- 1/2 cup shredded parmesan cheese
- 1/4 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 1/4 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 1/4 to 1/3 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
