Description
Homemade Beefaroni brings childhood memories flooding back with its hearty blend of pasta and seasoned ground beef. Simmering this classic dish feels like a warm hug from mom’s kitchen, ready to satisfy your comfort food cravings in just one delicious bite.
Ingredients
Scale
Main Proteins:
- 1 pound ground beef
- 1 pound elbow macaroni
Supporting Vegetables:
- 1 large onion
- 2 cloves garlic
Seasonings and Liquids:
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- ½ cup beef broth
- 2 tablespoons olive oil
- 8 cups water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 1 teaspoon granulated sugar
- 1 tablespoon salt
- Grated Parmesan cheese
- Chopped fresh parsley
- Salt
- Freshly ground black pepper
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown 1 pound ground beef, crumbling with a wooden spoon until no pink remains.
- Add 1 large chopped onion to the browned beef. Sauté for 5-7 minutes until onions become translucent and soft.
- Incorporate 2 minced garlic cloves into the mixture. Cook for 1 minute until aromatic.
- Pour in 28 ounces crushed tomatoes, 15 ounces tomato sauce, and 6 ounces tomato paste. Thoroughly mix ingredients.
- Sprinkle 1 teaspoon each of dried oregano and basil, ½ teaspoon garlic powder, ¼ teaspoon onion powder, and optional red pepper flakes. Season with salt and pepper.
- Add ½ cup beef broth and 1 teaspoon sugar. Simmer sauce at low heat (180°F) for 30-60 minutes, stirring occasionally.
- Boil 8 cups water in a separate pot. Add 1 tablespoon salt when water reaches full rolling boil.
- Cook 1 pound elbow macaroni in boiling water for 8-10 minutes until perfectly al dente.
- Drain macaroni completely in a colander, shaking to remove excess water.
- Combine drained pasta with meat sauce in the skillet. Stir carefully to coat noodles evenly.
- Warm combined mixture over medium heat (350°F) for 2-3 minutes, stirring gently.
- Plate and garnish with 2 tablespoons grated Parmesan and chopped parsley if desired.
Notes
- Let the sauce simmer longer for deeper, richer flavor that develops complexity and helps tenderize the meat.
- Drain pasta water completely to prevent watery sauce and ensure the perfect sauce-to-pasta ratio.
- For a gluten-free version, swap regular elbow macaroni with gluten-free pasta made from rice, corn, or chickpea flour.
- Save time by using pre-chopped onions or freezing leftover sauce in portions for quick future meals.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 60 mg