One-Pot Beefaroni
A quick and budget-friendly one-pot dinner combining ground beef, elbow macaroni, and a tomato-based sauce, perfect for busy nights.
Ingredients
Main Ingredients
- 1 lb ground beef (lean or regular) Regular gives more flavor; if using lean, add oil.
- 2 cups elbow macaroni
- 2 cups tomato sauce
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth or water Beef broth gives richer flavor.
- 1 teaspoon Italian seasoning
- 1 cup shredded cheese (optional) Mozzarella, cheddar, or Italian blend.
- 1 tablespoon neutral oil Only if using lean ground beef.
Instructions
Preparation
- Heat a large pot over medium. If using lean ground beef, add 1 tablespoon neutral oil and let it warm.
- Add the ground beef, diced onion, and minced garlic. Cook, breaking up the meat, until the beef is browned and the onions are translucent, about 6–8 minutes. Drain excess fat if you prefer.
- Pour in the tomato sauce and beef broth (or water). Stir in 1 teaspoon Italian seasoning and scrape any browned bits from the bottom of the pot.
- Add the elbow macaroni. Press most of the pasta below the liquid so it can cook evenly. Bring to a gentle boil.
- Reduce the heat to a simmer, cover, and cook about 15 minutes. Stir every 4–5 minutes to keep the pasta from sticking and to encourage even cooking.
- When the pasta is tender and the sauce has thickened, remove the pot from heat. Stir in 1 cup shredded cheese if using, until melted and combined.
- Let the pot sit off the heat for 3–5 minutes to set. Serve hot.
Notes
Best served with a crisp green salad and crusty bread, or garnished with chopped fresh parsley and extra cheese. Freeze leftovers for up to 2 months.