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Ground beef pasta in a skillet with a wooden spoon.
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5 from 2 votes

Ground Beef Pasta

Ground beef and pasta simmer together in a tomato sauce flavored with garlic, Italian seasoning, parsley, and parmesan cheese. It's a one pot pasta the whole family will love!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Beef, Dinners, Pasta
Cuisine: Italian
Keyword: ground beef pasta, one pot ground beef pasta
Servings: 4 servings
Author: Danae Halliday

Equipment

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 teaspoon 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 olive oil over medium-high heat in a deep large skillet, Dutch oven, or pot. When the oil is hot add in the ground beef and crumble it. When it's partially cooked add in the onion and garlic and season with salt and pepper. Continue to cook until the beef is cooked through and the onion has softened.
  • Sprinkle in the dried spices then pour in the crushed tomatoes, beef broth, and parsley. Reserve a little bit of the parsley for garnishing. Stir everything together then dump the pasta in. Stir so that the pasta is submerged completely in the sauce.
  • Bring to a boil then lower the heat to medium-low and simmer for 15-20 minutes or until the pasta is al dente. Stir often so that the pasta doesn't stick to the bottom of the pan. If the sauce gets too thick before the pasta has finished cooking, stir in 1/4 cup of additional broth at a time.
  • Remove the pan from the heat and stir in the parmesan cheese and Greek yogurt (if you're using it) until it's fully incorporated. Taste for seasoning and garnish with extra parmesan cheese and parsley. Serve immediately.

Notes

  • Greek yogurt added in is optional. If you use it, be sure to use full fat and that it's at room temperature so that it doesn't get a grainy texture when stirred into the hot pasta and sauce.
  • If you don't want to use Greek yogurt and still want the sauce to be creamy, stir in a 1/4 - 1/3 cup of heavy cream.

Nutrition

Calories: 548kcal | Carbohydrates: 62g | Protein: 44g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 773mg | Potassium: 1449mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1182IU | Vitamin C: 30mg | Calcium: 290mg | Iron: 7mg