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Mark Anthony

Beef Pasta in Tomato Sauce

Whip up this comforting Beef Pasta in Tomato Sauce for an easy, one-pot dinner packed with hearty flavor! Perfect for weeknights, meal prep, or picky eaters.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 1 lb ground beef 85% lean or higher
  • 12 oz dried pasta penne, rigatoni, or shells work best
  • 2 cups crushed tomatoes canned
  • 1 cup plain tomato sauce
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp red pepper flakes optional
  • 2 cups beef or chicken broth
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish
Optional Add-ins
  • 1 cup chopped mushrooms or bell peppers
  • ½ cup grated Parmesan or shredded mozzarella
  • 1 tsp sugar balances acidity
  • 2 tbsp olive oil for extra richness

Method
 

  1. Brown the beef: Heat a large skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula. Drain excess grease.
  2. Sauté aromatics: Toss in diced onions and sauté 3–4 minutes until soft. Add garlic and cook another 30 seconds.
  3. Build the sauce: Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Let simmer for 5 minutes to blend flavors.
  4. Add pasta & broth: Stir in uncooked pasta and pour in broth. Make sure the pasta is mostly submerged.
  5. Simmer: Cover and simmer for 12–15 minutes, stirring halfway through, until pasta is al dente and liquid has thickened into a rich sauce.
  6. Finish strong: Taste and adjust seasoning. Sprinkle with chopped parsley or basil and optional cheese. Serve hot!

Notes

Beef Pasta in Tomato Sauce – Helpful Tips

Cooking Tips & Techniques
Use lean ground beef for rich flavor without excess grease—drain any excess fat after browning.
Sauté onions and garlic first to build a flavorful base before adding the beef.
Use crushed or diced tomatoes, tomato sauce, or a mix—season well with Italian herbs, salt, and pepper.
Simmer the sauce for 15–20 minutes to deepen flavor, and stir in a splash of pasta water to help it cling beautifully.
Cook pasta just to al dente and toss directly into the sauce to finish together for perfect texture and taste.
Serving Suggestions
Top with freshly grated Parmesan, red pepper flakes, and chopped basil or parsley.
Serve with garlic bread, Caesar salad, or roasted veggies for a complete meal.
Pair with a bold red wine or sparkling water with lemon.
Perfect for family dinners, meal prep, or cozy Sunday night pasta feasts.
Serve in bowls or bake the pasta and sauce together with cheese on top for a hearty casserole twist.
Make-Ahead & Storage
Make-Ahead: Sauce can be made up to 3 days ahead—store separately and toss with fresh pasta when ready.
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze sauce (without pasta) for up to 3 months. Thaw in fridge overnight before reheating.
Reheat: Warm gently on the stovetop or microwave in short intervals, adding a splash of water or broth to loosen the sauce.
Tasty Variations to Try
Cheesy Baked Version: Layer cooked pasta, beef sauce, and mozzarella in a baking dish and broil until bubbly.
Spicy Arrabbiata Style: Add red pepper flakes, chili oil, or fresh chilies for a kick.
Veggie Boost: Add mushrooms, zucchini, spinach, or bell peppers to the sauce for extra texture and nutrition.
Creamy Tomato Twist: Stir in a splash of heavy cream or cream cheese for a rich, silky sauce.
Whole Wheat or Gluten-Free Pasta: Swap noodles to fit dietary needs—just watch the cook time for each variation.