Description
This Ground Beef Pasta is a hearty and flavorful one-pot meal featuring lean ground beef simmered with garlic, onions, crushed tomatoes, and Italian seasoning, combined with tender pasta and finished with parmesan cheese and optional creamy Greek yogurt for richness. Perfect for a comforting weeknight dinner.
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)
Pasta and Finishing
- 8 ounces pasta
- 1/2 cup shredded parmesan cheese
- 1/4 cup plain Greek yogurt (optional)
Instructions
- Heat oil and brown beef: 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. Cook until partially browned.
- Add onion, garlic, and seasonings: Add the diced onion and grated garlic to the beef. Season with salt and pepper, then continue cooking until the beef is fully cooked and the onion has softened.
- Add spices, tomatoes, broth, and parsley: Sprinkle in the Italian seasoning, red pepper flakes, and pour in the crushed tomatoes and beef broth. Stir in the chopped parsley, reserving some for garnish. Mix well.
- Cook pasta in sauce: Add the pasta to the sauce, stirring to fully submerge it. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, stirring often to prevent sticking. Add extra broth in 1/4 cup increments if the sauce thickens too much before pasta is al dente.
- Finish with cheese and yogurt: Remove from heat and stir in the parmesan cheese and optional Greek yogurt until fully combined. Adjust seasoning if needed.
- Serve: Garnish with reserved parsley and extra parmesan cheese. Serve immediately while hot.
Notes
- Using full-fat Greek yogurt at room temperature helps avoid graininess when stirred into the hot pasta.
- If you prefer not to use Greek yogurt but want a creamy sauce, substitute with 1/4 to 1/3 cup heavy cream.
- Stir frequently while simmering to prevent the pasta from sticking to the pot.
- Balsamic vinegar is optional but adds a subtle tangy depth to the sauce.
- Use low sodium broth to better control the saltiness of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg
