There’s something special about gathering the family around a hearty meal, especially when it’s a comforting plate of ground beef pasta. This recipe has been a staple in our home for years, passed down from my mother, who always knew how to make a quick dinner feel like a feast. I can still hear her saying, “A little love goes a long way,” as she stirred the pot, filling the kitchen with the delicious aroma of garlic and simmering sauce.
Weeknights can be hectic, and finding time to prepare a meal that everyone will enjoy is a challenge. That’s why this dish is perfect for those busy evenings. It comes together in just about 30 minutes, and trust me, there’s nothing like the joy of seeing everyone dive into a bowl of cheesy, meaty goodness. Plus, it’s flexible! You can add in any veggies you have on hand or adjust the seasoning to suit your family’s taste.
As you gather around the table, sharing stories and laughter, this pasta dish becomes more than just a meal; it becomes a part of your family’s memories. Whether it’s a weekday dinner or a special occasion, I guarantee this recipe will make everyone feel right at home. So, roll up your sleeves, and let’s dive into how to make this delightful ground beef pasta!
How to Prepare Ground Beef Pasta
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Ingredients
- 1 ½ lbs. lean ground beef (85% lean)
- 1 small yellow onion, finely chopped
- 3 cloves of garlic, minced
- 2 tsp Italian herbs
- 1 tsp kosher salt
- 1 tbsp Worcestershire sauce
- 3 tbsp all-purpose flour (optional, for thickening)
- 16 oz tomato sauce
- 1 cup chicken broth
- ½ cup half and half (cream & milk blend)
- 1 cup cheddar cheese, shredded
- ½ pound rotini pasta
Directions
Begin by shredding the cheddar cheese and letting it sit with the half and half at room temperature; this will help them mix smoothly into the sauce later.
In a large skillet, heat over medium flame and brown the ground beef. Once the beef is about halfway cooked, add in the chopped onion, cooking until the onion becomes soft and translucent.
Carefully drain any excess grease from the pan, then stir in the minced garlic, cooking for an additional minute to release its flavor.
Add the salt, Worcestershire sauce, and optional flour. Stir everything together and let it cook for about three minutes to eliminate the raw flour taste.
Next, pour in the chicken broth, using a spatula to scrape up any browned bits from the bottom of the pan. Add the tomato sauce and Italian herbs, bringing the mixture to a gentle boil. Then, reduce the heat and let it simmer for about 15 minutes.
While the sauce simmers, cook the rotini pasta in a pot of salted boiling water according to the package instructions, typically around seven minutes.
Once the sauce has thickened, slowly stir in the half and half. Keep the heat on low, gradually adding the shredded cheddar cheese, stirring until it’s fully melted and combined.
Drain the cooked pasta and gently fold it into the beef and sauce mixture until everything is evenly coated. Serve hot, perhaps alongside some garlic bread for that perfect touch!
Storing Suggestion
This ground beef pasta can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of broth if the sauce has thickened too much.
Cooking Tips
For added flavor, consider sautéing some chopped bell peppers or mushrooms with the onions. If you’re looking to cut calories, you can swap the ground beef for ground turkey or chicken, which will also change the flavor profile slightly.
Serving Suggestions
This dish pairs wonderfully with a simple side salad or some crusty garlic bread. You could also sprinkle some fresh parsley on top for a pop of color and freshness. A glass of red wine can elevate the meal even further!
Ingredient Substitutions
If you’re out of half and half, you can use whole milk or even a plant-based milk like almond or oat milk, though this will slightly alter the creaminess. For the cheese, feel free to experiment with different varieties like mozzarella or gouda for a unique twist.
Seasonal Variations
In the fall, consider adding in roasted butternut squash or spinach for a seasonal touch. In the summer, fresh tomatoes or zucchini can enhance the dish with a light, fresh flavor.
Allergen Information
This recipe contains dairy and gluten, primarily from the cheese and pasta. To make it gluten-free, you can substitute regular pasta with gluten-free pasta. For a dairy-free option, use nutritional yeast for a cheesy flavor and a non-dairy milk substitute.
FAQ
Can I make this recipe ahead of time?
Absolutely! You can prepare the sauce in advance and store it in the fridge for up to three days. Just cook the pasta fresh when you’re ready to serve for the best texture.
What can I do with leftovers?
Leftovers can be easily reheated and enjoyed for lunch or dinner the next day. Alternatively, you can turn them into a pasta bake by adding extra cheese on top and baking it until bubbly.
Can I freeze this dish?
Yes, you can freeze the ground beef pasta. Store it in a freezer-safe container for up to three months. Thaw in the fridge overnight before reheating.
Is this recipe kid-friendly?
Definitely! Kids usually love cheesy pasta dishes, and you can customize the recipe by adding in their favorite veggies or using a milder cheese.
How can I make it spicier?
If you like a little heat, consider adding crushed red pepper flakes or a diced jalapeño to the sauce. This will give the dish a nice kick without overwhelming the flavor.
What type of pasta works best?
While rotini works perfectly, you can use any pasta shape you prefer, such as penne, fusilli, or even spaghetti. Each shape will hold the sauce differently, adding a unique texture.
Ground Beef Pasta
Ingredients
- 1.5 lbs lean ground beef 85% lean
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 2 tsp Italian herbs
- 1 tsp kosher salt
- 1 tbsp Worcestershire sauce
- 3 tbsp all-purpose flour optional, for thickening
- 16 oz tomato sauce
- 1 cup chicken broth
- 1/2 cup half and half (cream & milk blend)
- 1 cup cheddar cheese shredded
- 1/2 lb rotini pasta
Instructions
- Start by shredding the cheddar and set it aside with the half and half so they reach room temperature.
- In a large pan, brown the ground beef over medium heat. When halfway done, add the diced onion and continue cooking until the onions soften.
- Drain excess grease from the pan. Stir in minced garlic and cook for an additional minute.
- Mix in the salt, Worcestershire sauce, and flour. Stir well and cook for about 3 minutes to remove the raw flour taste.
- Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Add the tomato sauce and Italian herbs.
- Bring to a gentle boil, then lower the heat and simmer for 15 minutes.
- Meanwhile, cook the pasta in salted boiling water according to package instructions, about 7 minutes.
- Slowly stir the half and half into the simmering sauce. Gradually sprinkle in the shredded cheddar, stirring until fully melted.
- Drain the cooked pasta and fold it into the beef and sauce mixture. Serve immediately.
