Ground Beef Tomato Pasta

Description

Ground Beef Tomato Pasta is a hearty, comforting, and easy family dinner made with tender pasta, seasoned ground beef, juicy tomatoes, onions, peppers, and fresh herbs. It is a simple one-pan-style pasta meal that brings together rich savory flavors without requiring complicated ingredients. The ground beef adds satisfying protein, while the vegetables give the sauce sweetness, texture, and freshness. Wide noodles work especially well because they hold onto the tomato and beef mixture in every bite. This recipe is perfect for busy weeknights and can easily be adjusted with your favorite vegetables or seasonings.

Ingredients For the Pasta

• 12 oz wide egg noodles or pappardelle
• 1 tablespoon olive oil
• ½ teaspoon salt

For the Beef & Tomato Sauce

• 1 lb ground beef
• 1 medium onion, diced
• 1 small red bell pepper, diced
• 2 cloves garlic, minced
• 2 cups diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes, optional
• ¼ cup fresh parsley, chopped

For Serving

• Grated Parmesan cheese
• Fresh parsley
• Extra black pepper
• A drizzle of olive oil

Step-by-Step Instructions

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until tender but still slightly firm. Reserve about ½ cup of pasta water, then drain the noodles.
2. Brown the Beef
   Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon until browned and cooked through. Drain excess grease if necessary.
3. Add the Vegetables
   Add the diced onion and bell pepper to the skillet. Cook for 4–5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds.
4. Build the Tomato Sauce
   Stir in the diced tomatoes and tomato paste. Add Italian seasoning, paprika, oregano, salt, black pepper, and red pepper flakes if using. Reduce the heat and simmer for 8–10 minutes, stirring occasionally.
5. Combine with Pasta
   Add the cooked pasta directly to the skillet. Toss everything together until the noodles are coated with the beef and tomato mixture. Add a little reserved pasta water if the sauce needs loosening.
6. Finish the Dish
   Stir in fresh parsley and taste for seasoning. Add additional salt, pepper, or herbs if needed.
7. Serve
   Transfer the pasta to serving bowls and finish with grated Parmesan, fresh parsley, cracked black pepper, and a light drizzle of olive oil.

Tips, Notes & Q&A

Tips:

• Do not overcook the pasta because it will continue absorbing sauce after being added to the skillet.
• Reserve pasta water because its starch helps create a smoother sauce.
• Ground beef with moderate fat content adds more flavor, while lean beef keeps the dish lighter.
• Add mushrooms, zucchini, spinach, or carrots for extra vegetables.
• For a richer sauce, add a small knob of butter before serving.
• Fresh parsley added at the end gives the dish a brighter flavor.

Notes:

• Refrigerate leftovers in an airtight container for up to 3–4 days.
• Reheat with a splash of water or broth to loosen the sauce.
• You can substitute ground turkey or chicken for the beef.
• Penne, rigatoni, fusilli, or spaghetti can be used instead of wide noodles.

Q&A:

Can I make this pasta ahead of time?
Yes. Prepare the sauce ahead and refrigerate it. Cook fresh pasta when you are ready to serve for the best texture.

Can I make it spicy?
Yes. Add red pepper flakes, chopped jalapeño, or your favorite hot sauce.

Can I freeze it?
The beef tomato sauce freezes well. For the best texture, cook fresh pasta when reheating the sauce.

Servings & Nutrition

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: About 35 minutes

Approximate Nutrition Per Serving:
Calories: 480
Protein: 27g
Carbohydrates: 52g
Fiber: 5g
Fat: 18g
Sugar: 7g