Comforting Ground Beef Pasta Recipe – Easy Weeknight Dinner
If you grew up on simple, comforting dinners, this ground beef pasta will feel instantly familiar. It’s the kind of meal you throw together on a weeknight when you’re tired, a bit hungry, and not really in the mood for anything fussy. Just ground beef, pasta, a straightforward tomato sauce, garlic, and a handful of Parmesan. Nothing wild, nothing over the top – just a solid, reliable bowl of food that tastes good and fills you up.
This ground beef pasta is also very forgiving. You don’t need fancy knife skills or special equipment. While the pasta boils, you brown the beef, add onion and garlic, pour in the tomato pasta sauce, season it, and let it simmer for a few minutes. Then you toss everything together with Parmesan and dinner is basically done. It’s the sort of recipe you can keep in your back pocket for busy evenings, when you want real food but don’t want to overthink it.
Ingredients for this Ground Beef Pasta
Here’s exactly what you’ll need to make this ground beef pasta. Nothing complicated, just pantry and fridge staples that play nicely together.
- Short pasta (12 oz) – Penne, fusilli, or any similar shape works well. Short pasta holds the sauce nicely and is easy to eat with a fork on the couch, if that’s your vibe.
- Olive oil (1 tbsp) – For sautéing the beef and helping everything brown instead of steam.
- Ground beef (1 lb) – Lean if you can, but use what you have. This is the heart of the dish and gives the sauce its rich, meaty flavor.
- Yellow onion, finely chopped (1 medium) – Adds sweetness and depth as it softens and cooks with the beef.
- Garlic, minced (3 cloves) – For that classic aroma that makes everyone wander into the kitchen asking what’s for dinner.
- Tomato pasta sauce or marinara (1 can, 24 oz) – The base of the sauce. Use a brand you like, since its flavor really comes through.
- Beef broth or water (1/2 cup) – Loosens the sauce slightly and helps it simmer without getting too thick.
- Dried Italian seasoning (1 tsp) – A simple mix of herbs that gives the sauce a bit more character.
- Dried oregano (1/2 tsp) – Reinforces that cozy, herby tomato flavor.
- Salt (1/2 tsp, plus more to taste) – Essential for bringing all the flavors forward. You’ll likely add a pinch at the end too.
- Black pepper (1/4 tsp) – Adds gentle warmth and a little bite.
- Crushed red pepper flakes (1/4 tsp, optional) – For a mild kick. Totally optional, but nice if you like a bit of heat.
- Grated Parmesan cheese (1/3 cup, plus extra for serving) – Melts into the sauce and gives it a slightly creamy, salty finish.
- Fresh parsley, chopped (2 tbsp, optional for serving) – A small sprinkle on top brightens the plate and makes it look a bit more put-together.
Instructions
Take a breath, clear a bit of counter space, and let’s walk through this step by step. You’ll have your ground beef pasta on the table before you know it.
Cook the pasta.
Bring a large pot of salted water to a boil. Add the short pasta and cook according to the package directions until al dente. Before draining, scoop out about 1/2 cup of the starchy pasta water and set it aside. Drain the pasta and leave it in the pot or in a colander while you finish the sauce.Heat the oil.
While the pasta cooks, place a large skillet over medium heat and add the olive oil. Give it a minute to warm up so the beef sears instead of sticking.Brown the ground beef.
Add the ground beef to the skillet. Use a spoon or spatula to break it into small pieces as it cooks. Let it brown, stirring occasionally, until there’s no pink left, about 5 to 7 minutes. If there’s a lot of excess fat in the pan, carefully spoon some of it off, leaving enough to keep everything moist.Add the onion.
Stir in the finely chopped yellow onion. Cook for 3 to 4 minutes, stirring now and then, until the onion softens and turns translucent. It should smell a bit sweet and savory at this point.Stir in the garlic.
Add the minced garlic to the skillet. Cook for about 30 seconds, just until it smells fragrant. Keep an eye on it – garlic goes from perfect to burnt pretty quickly.Pour in the tomato sauce and broth.
Pour the tomato pasta sauce into the skillet along with the beef broth or water. Stir well so the sauce, beef, onion, and garlic are all combined.Season the sauce.
Sprinkle in the dried Italian seasoning, dried oregano, salt, black pepper, and, if you want a gentle kick, the crushed red pepper flakes. Stir to mix the seasonings evenly through the sauce.Simmer to blend the flavors.
Lower the heat to a gentle simmer and let the sauce cook for about 8 to 10 minutes, stirring occasionally. It should thicken slightly and smell rich and savory. This little pause is when everything really comes together.Toss the pasta with the sauce.
Add the cooked pasta directly into the skillet with the ground beef sauce. Toss well until every piece of pasta is coated. If it looks a bit dry or too thick, splash in a little of the reserved pasta water and stir until it loosens up to your liking.Add the Parmesan.
Sprinkle the grated Parmesan cheese over the pasta and toss again so it melts into the sauce. It should cling lightly to the pasta and give everything a slightly creamy, cheesy finish.Taste and adjust.
Give the pasta a taste. Add a pinch more salt or black pepper if you think it needs it. This tiny step makes a big difference in the final flavor.Serve.
Spoon the ground beef pasta into bowls. Top with a little extra grated Parmesan and a sprinkle of chopped fresh parsley if you’re using it. Serve hot and enjoy while it’s still cozy and steamy.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: About 40 minutes
- Servings: 4
Nutritional information
The numbers below are an approximate estimate for one serving of this ground beef pasta (about one-quarter of the recipe). Exact values will vary depending on the specific brands you use and how heavily you sprinkle that extra Parmesan.
- Calories: 580 kcal
- Carbohydrates: 55g
- Protein: 30g
- Fat: 24g
- Saturated fat: 8g
- Sodium: 780mg
- Fiber: 4g
- Sugar: 8g
Frequently asked questions
Can I make this ground beef pasta ahead of time?
Yes, you can. This ground beef pasta keeps fairly well in the fridge. Let it cool to room temperature, then store it in an airtight container for up to 3 days. When you reheat it on the stove or in the microwave, you might want to add a splash of water or a tiny bit of beef broth or pasta water if you saved some, just to loosen the sauce again. Finish with a fresh sprinkle of Parmesan before serving.
What kind of pasta works best for this recipe?
Short pasta shapes like penne, fusilli, or similar are ideal for this ground beef pasta. Their ridges and curves catch the tomato sauce and bits of ground beef, so every bite has a good mix of pasta and sauce. Long pasta like spaghetti will still work in a pinch, but the recipe is written with short pasta in mind, and that’s where it really shines.
Can I adjust the spice level?
Absolutely. The crushed red pepper flakes in this ground beef pasta are completely optional. If you’re cooking for kids or anyone sensitive to heat, just leave them out. If you like things a bit spicier, you can add a touch more crushed red pepper flakes, but do it gradually and taste as you go. It’s easier to add a little extra heat than to fix a sauce that’s too spicy.
Simple Ground Beef Pasta
Ingredients
- 12 oz short pasta (penne, fusilli, or similar)
- 1 tbsp olive oil
- 1 lb ground beef (lean if possible)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 can (24 oz) tomato pasta sauce or marinara
- 1/2 cup beef broth or water
- 1 tsp dried Italian seasoning
- 1/2 tsp dried oregano
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional, for a little heat)
- 1/3 cup grated Parmesan cheese, plus extra for serving
- 2 tbsp fresh parsley, chopped (optional for serving)
Instructions
- Bring a large pot of salted water to a boil. Add the short pasta and cook according to the package directions until al dente. Reserve about 1/2 cup of the starchy pasta water, then drain the pasta and set it aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the ground beef to the skillet, breaking it up with a spoon or spatula. Cook, stirring occasionally, until the beef is browned and no longer pink, about 5 to 7 minutes. If there is a lot of excess fat, carefully spoon off some of it.
- Add the chopped yellow onion to the browned beef. Cook for 3 to 4 minutes, stirring, until the onion softens and turns translucent.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant, being careful not to let it burn.
- Pour in the tomato pasta sauce and the beef broth or water. Stir well to combine with the beef mixture.
- Season the sauce with the dried Italian seasoning, dried oregano, salt, black pepper, and, if using, the crushed red pepper flakes. Stir and bring the sauce to a gentle simmer.
- Let the sauce simmer over low to medium-low heat for about 8 to 10 minutes, stirring occasionally, so the flavors can blend and the sauce can thicken slightly.
- Add the cooked pasta to the skillet with the sauce and beef. Toss everything together until the pasta is well coated. If the mixture looks a bit dry, splash in a little of the reserved pasta water and stir.
- Sprinkle in the grated Parmesan cheese and toss again so it melts into the sauce and lightly coats the pasta.
- Taste and adjust the seasoning with a little more salt or black pepper if needed.
- Serve the ground beef pasta hot, topped with extra grated Parmesan cheese and a sprinkle of chopped fresh parsley if you like.
