Description
A comforting and flavorful ground beef pasta recipe cooked in a rich tomato and beef broth sauce, infused with Italian seasonings and finished with creamy Parmesan cheese and optional Greek yogurt for extra creaminess.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1/2 cup diced yellow onion
- 3 cloves garlic grated or minced
- 1/2 cup flat leaf parsley chopped
Liquids and Sauce
- 1 tablespoon olive oil
- 2 cups low sodium beef broth
- 28 ounce can crushed tomatoes
- 1 tablespoon balsamic vinegar optional
Seasonings
- 2 teaspoon Italian seasoning
- Pinch of red pepper flakes
- Salt and pepper to taste
Pasta and Finishings
- 8 ounces pasta
- 1/2 cup shredded parmesan cheese
- 1/4 cup plain Greek yogurt optional
Instructions
- Prepare the base: 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 as it cooks.
- Add aromatics: When the beef is partially cooked, add the diced onion and minced garlic. Season with salt and pepper. Continue cooking until the beef is cooked through and the onions have softened.
- Incorporate seasonings 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.
- Cook the pasta: Add the pasta to the sauce, making sure it is fully submerged. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 20 minutes or until the pasta is al dente. Stir frequently to prevent sticking and add additional broth (1/4 cup at a time) if the sauce thickens too much before the pasta is done.
- Finish the dish: Remove from heat and stir in the shredded parmesan cheese and Greek yogurt if using, until fully incorporated. Adjust seasoning to taste.
- Serve: Garnish with extra parmesan cheese and reserved parsley. Serve immediately while warm.
Notes
- Greek yogurt is optional; use full-fat and room temperature yogurt to avoid grainy texture when mixed with hot sauce.
- If Greek yogurt is not preferred, substitute with 1/4 to 1/3 cup heavy cream to achieve a creamy sauce.
- Stir frequently during cooking to prevent pasta from sticking to the pan.
- You can adjust the red pepper flakes quantity to control spiciness.
- For a richer flavor, balsamic vinegar is optional but recommended.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
