Description
This hearty Ground Beef Pasta recipe features lean ground beef simmered with aromatic garlic, onions, and Italian seasonings in a rich tomato and beef broth sauce. The pasta cooks right in the sauce, absorbing all the delicious flavors, and finishes with a creamy touch of parmesan cheese and optional Greek yogurt for a luscious texture. A comforting and satisfying meal perfect for busy weeknights.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 cup diced yellow onion
- 3 cloves garlic grated or minced
- 1/2 cup flat leaf parsley chopped
- 2 teaspoons Italian seasoning
- Pinch of red pepper flakes
- 2 cups low sodium beef broth
- 28 ounce can crushed tomatoes
- 1 tablespoon balsamic vinegar (optional)
- 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 as it cooks.
- Add onion and garlic: When the beef is partially cooked, add in the diced onion and grated garlic. Season with salt and pepper. Continue cooking until the beef is fully cooked and the onion softens.
- Add spices and liquids: Sprinkle in Italian seasoning and red pepper flakes. Pour in crushed tomatoes, beef broth, and chopped parsley (reserve some parsley for garnish). Stir to combine everything well.
- Add pasta: Add the pasta directly to the sauce, stirring to submerge the pasta completely in the liquid.
- Simmer pasta: Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 20 minutes or until the pasta is al dente. Stir frequently to prevent sticking. If the sauce thickens too much before pasta is cooked, add 1/4 cup more beef broth at a time.
- Finish with cheese and yogurt: Remove the pan from heat. Stir in shredded parmesan cheese and, if using, the Greek yogurt until fully incorporated and creamy.
- Garnish and serve: Taste and adjust seasoning as needed. Garnish with reserved parsley and extra parmesan cheese. Serve immediately.
Notes
- Using full-fat, room temperature Greek yogurt prevents a grainy texture when it's mixed into the hot sauce.
- If you prefer a creamier sauce without yogurt, stir in 1/4 to 1/3 cup of heavy cream instead.
- Stirring often during simmering prevents pasta from sticking to the bottom of the pan.
- Reserve some fresh parsley for garnish to add freshness and color to the finished dish.
- Using lean ground beef keeps the dish healthier while still flavorful.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
