Description
A flavorful and hearty Ground Beef Pasta cooked in a rich tomato and beef broth sauce, seasoned with Italian herbs, and finished with parmesan cheese and optional Greek yogurt for creaminess. A comforting one-pot meal perfect for weeknight dinners.
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)
- 8 ounces pasta
- 1/2 cup shredded parmesan cheese
- 1/4 cup plain Greek yogurt (optional)
Instructions
- Heat the oil and cook beef: Heat the olive oil over medium-high heat in a large deep skillet, Dutch oven, or pot. When the oil is hot, add the ground beef and crumble it as it cooks.
- Add onion and garlic: When the beef is partially cooked, add the diced onion and minced garlic. Season with salt and pepper. Continue cooking until the beef is fully cooked through and the onion has softened.
- Add spices and liquids: Sprinkle in the Italian seasoning, red pepper flakes, then pour in the crushed tomatoes, beef broth, and chopped parsley. Reserve some parsley for garnish. Stir everything to combine.
- Add pasta and simmer: Add the pasta to the sauce, pushing it down so it is fully submerged. Bring the mixture to a boil, then reduce heat to medium-low. Simmer uncovered for 20 minutes, stirring frequently to prevent sticking, until pasta is al dente. Add extra broth (1/4 cup at a time) if the sauce becomes too thick before pasta is cooked.
- Finish with cheese and yogurt: Remove from heat and stir in the shredded parmesan cheese and Greek yogurt if using, until smooth and fully incorporated. Adjust seasoning to taste.
- Serve: Garnish with extra parsley and parmesan cheese. Serve immediately while hot.
Notes
- Using full-fat Greek yogurt at room temperature prevents graininess in the sauce when stirred in.
- If you prefer not to use Greek yogurt but want a creamy sauce, stir in 1/4 to 1/3 cup of heavy cream instead.
- Stir frequently during cooking to prevent pasta from sticking to the pan.
- You can omit the balsamic vinegar if you want a less tangy sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
