Description
This Ground Beef Pasta recipe is a hearty, flavorful one-pot meal combining tender pasta with a rich, savory tomato and beef sauce enhanced by aromatic vegetables and Italian seasoning. It’s an easy weeknight dinner that brings comforting flavors, using whole wheat pasta and lean ground beef for a nutritious twist.
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, cut into 1/2-inch dice
- 2 medium carrots, scrubbed and cut into 1/4-inch dice
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 6 garlic cloves, minced (about 2 tablespoons)
- 1 tablespoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 1 pound lean ground beef (93% lean)
- 2 tablespoons tomato paste
- 1 (14-ounce) can reduced sodium beef broth
- 1 (14-ounce) can tomato sauce
- 8 ounces whole wheat elbow pasta (mini shells or similar short pasta)
- 2 ounces reduced-fat cream cheese (Neufchatel), at room temperature, cut into pieces
- ¼ cup freshly grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
Instructions
- Soften the vegetables: Heat a Dutch oven or large sturdy pot over medium-low heat. Add the olive oil, onion, carrot, kosher salt, and ground black pepper. Cook gently until the onion is soft and brown, about 10 minutes. This slow cooking step develops deep flavor, so don’t rush it.
- Add aromatics: Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook just until fragrant, about 30 seconds, ensuring the garlic doesn’t burn.
- Brown the ground beef: Increase the heat to medium-high and add the ground beef to the pot. Break it up into small pieces using a wooden spoon or meat chopper. Cook, stirring occasionally, until the beef is fully browned and cooked through, approximately 6 minutes.
- Incorporate tomato paste: Add the tomato paste to the browned beef and vegetables and cook while stirring constantly for 2 minutes. This step intensifies the tomato flavor.
- Deglaze with beef broth: Pour in the reduced sodium beef broth and scrape up any browned bits stuck to the bottom of the pot to incorporate their flavor into the sauce.
- Add tomato sauce and water: Add the canned tomato sauce and then fill the empty tomato sauce can halfway with water. Pour this water into the pot and stir everything together. Increase the heat to high and bring the mixture to a strong boil.
- Cook the pasta: Once boiling vigorously, stir in the whole wheat elbow pasta. Cook according to package instructions until al dente, stirring often and scraping the bottom to prevent sticking. Add water as needed if the pasta starts to dry out. Cooking time may be slightly longer than the package indicates for perfect texture.
- Finish the sauce: Remove the pot from heat. Stir in the room temperature cream cheese until melted and smooth. Then add the grated Parmesan cheese and half of the chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the pasta hot, garnished with the remaining fresh parsley and extra Parmesan cheese on top for a fresh, cheesy finish.
Notes
- Sautéing the onions and carrots slowly is crucial for building a rich base flavor.
- Using lean ground beef reduces fat but keeps plenty of savory meatiness.
- If the sauce becomes too thick while cooking the pasta, add extra water a little at a time to maintain the right consistency.
- Room temperature cream cheese blends easily into the hot sauce, creating a creamy texture without heaviness.
- This dish freezes well—store leftover portions in airtight containers for up to 3 months.
- For a vegetarian option, substitute ground beef with cooked lentils or plant-based meat alternatives.
