Beef Pasta in Tomato Sauce

Beef pasta in tomato sauce is one of those classic comfort dishes that never fails to satisfy my hunger and warm my soul. I’ve been making this recipe for years, tweaking it along the way until it became the perfect weeknight meal that my family requests time and again. There’s something magical about the combination of tender pasta, savory ground beef, and rich tomato sauce that creates a dish greater than the sum of its parts.

What I love most about this beef pasta is how it brings everyone to the table with smiles on their faces. The aroma that fills the kitchen as it simmers is enough to make your stomach growl in anticipation! This dish reminds me of my grandmother’s cooking simple ingredients transformed into something truly special through a little love and care. Whether you’re feeding a hungry family or looking for leftovers to enjoy throughout the week, this beef pasta in tomato sauce will quickly become a staple in your cooking rotation.

Why You’ll Love This Beef Pasta

You’re going to absolutely fall in love with this beef pasta recipe for so many reasons! First off, it’s incredibly easy to make. I remember the first time I cooked this for my in-laws. I was nervous, but it came together so smoothly that I looked like a kitchen pro!

The ingredients are straightforward and probably already in your pantry. No need to hunt down exotic items at specialty stores. I’ve made this on busy weeknights when I had zero energy to think about dinner, and it never disappoints.

The flavor profile is balanced perfectly, the sweetness from the onion, the savory beef, the herb-infused tomato sauce, all brought together with a sprinkle of parmesan that melts into pure bliss. My kids, who normally push their food around their plates, actually clean their bowls when I serve this.

What really seals the deal is how versatile this dish is. I’ve added bell peppers when I wanted extra veggies, swapped the beef for turkey when watching calories, and even thrown in some red pepper flakes for a spicy kick. The base recipe is fantastic as-is, but it also welcomes your personal touch.

Ingredient For Beef Pasta in Tomato Sauce

Pasta (8 ounces): I usually reach for penne or rigatoni because those tube shapes catch the sauce beautifully, but honestly, any pasta works great here. Even spaghetti or fettuccine will do the trick! The key is cooking it just until al dente, remember, it’ll continue cooking slightly when mixed with the hot sauce.

Olive Oil (1 tablespoon): Just a splash does the trick here. I find extra virgin olive oil adds a lovely depth of flavor, but regular olive oil works perfectly fine too. It’s mainly to stop the onions from sticking to the pan.

Lean Ground Beef (1 pound): I prefer using 90% lean beef for this recipe. It gives great flavor without making the dish too greasy. I’ve tried using 80% lean before, but then I had to drain off quite a bit of fat. If you’re looking to cut calories, ground turkey is a fantastic substitute!

Sweet Onion (1/2, chopped): The natural sweetness from the onion balances the acidity of the tomato sauce so beautifully. I once tried using red onion in a pinch, and while it worked, the sweet onion really does make a difference.

Garlic (2 cloves, minced): Fresh is best here! I sometimes throw in an extra clove because, well, is there such thing as too much garlic? Pre-minced garlic from a jar will work if you’re in a hurry, but the flavor of freshly minced garlic is unbeatable.

Italian Seasoning (1 1/2 teaspoons): This herb blend is a time-saver. It typically contains basil, oregano, rosemary, thyme, and marjoram. If you don’t have it on hand, a mix of dried oregano and basil will do.

Instant Bouillon Cube (1 tablespoon): This little powerhouse adds a depth of flavor that transforms the dish. I’ve used both beef and chicken bouillon with great results. If you’re watching your sodium intake, look for low-sodium options or skip it and add a bit more salt and herbs.

Marinara Tomato Sauce (15-ounce can): A good quality marinara makes all the difference! I like to use brands that don’t have added sugar, letting the natural sweetness of the tomatoes shine through. In summer, when my garden is bursting with tomatoes, I sometimes make and use homemade sauce.

Salt and Pepper: Always taste before adding these! The bouillon and marinara already contain salt, so you might need less than you think.

Parmesan Cheese (1 cup shredded): If possible, grate your own from a block rather than using pre-shredded. It melts much better and has a more pronounced flavor. I’ve been known to add a little extra because, well, cheese makes everything better!

Parsley (1 tablespoon, fresh chopped): This adds a fresh pop of color and flavor. If you don’t have fresh, dried parsley will work, but use about 1 teaspoon instead, as dried herbs are more concentrated.

How To Make This Beef Pasta in Tomato Sauce

1. First things first, I get my pasta cooking. I fill a large pot with water, add a generous pinch of salt (the water should taste like the sea!), and bring it to a rolling boil. Then I add my 8 ounces of pasta and cook according to the package directions. For me, that’s usually around 8-10 minutes for the perfect al dente texture. Once done, I drain it well but don’t rinse it. I want that starchy surface to help the sauce cling to every bite! I set the pasta aside while I work on the sauce.
2. Now for the beef and sauce. I heat my tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Then I add my chopped sweet onion and cook it, stirring frequently with my wooden spoon, until it becomes translucent, usually about 2-3 minutes. The kitchen starts smelling amazing already!
3. Next, I stir in the minced garlic, bouillon cube (I crush it between my fingers first), and Italian seasoning. This only needs about a minute of cooking until it becomes fragrant, be careful not to burn the garlic or it’ll taste bitter!
4. Then comes the ground beef. I add it to the skillet and cook until it’s browned and no longer pink, which takes about 5 minutes. I use my spoon to break it up into crumbles as it cooks. Sometimes I get distracted by my kids asking for help with homework, but the dish is forgiving! Once the beef is fully cooked, I carefully drain off any excess fat, tilting the pan and using the spoon to hold back the meat works well.
5. Now for my favorite part, adding the marinara sauce! I pour the can of sauce into the skillet, stirring to combine everything. I bring the mixture to a gentle simmer, stirring occasionally, and let it bubble away for about 8 minutes. This gives all those flavors time to mingle and get to know each other. The sauce will thicken slightly, which is exactly what I want.
6. Time for the taste test! I season with salt and pepper, always starting with less than I think I need (I can always add more, but can’t take it away). Then I add the cooked pasta directly to the sauce, stirring to coat every piece with that delicious beef sauce.
7. For the grand finale, I stir in the chopped parsley and grated parmesan cheese. As the cheese melts into the sauce, about 2-3 minutes, it creates this wonderfully rich texture that clings beautifully to the pasta. Then it’s time to serve immediately, often with extra parmesan on the side because my family can never get enough cheese!

Beef Pasta Tips

Over the years, I’ve discovered some tricks that really elevate this beef pasta dish from good to great!

When cooking the pasta, I actually undercook it by about a minute from what the package suggests. Since it’ll continue cooking when mixed with the hot sauce, this prevents it from becoming mushy.

For deeper flavor, I sometimes brown the beef first, remove it from the pan, and then cook the onions and garlic in the beef drippings before adding the meat back in. It’s an extra step but adds amazing flavor!

Don’t skip the step of letting the sauce simmer. I’ve tried rushing it before, and while it’s still good, those 8 minutes really allow the flavors to develop and meld together.

The bouillon cube can be quite salty, so I always taste the sauce before adding any additional salt. I’ve learned this lesson the hard way!

If the sauce seems too thick, I add a splash of the pasta cooking water, the starch in it helps the sauce cling to the pasta while thinning it to just the right consistency.

For a nutritional boost, I sometimes add finely chopped carrots or bell peppers when cooking the onions. They cook down and blend into the sauce, and my kids never notice the extra veggies!

A teaspoon of sugar can balance the acidity if your tomato sauce is particularly tart. I don’t always need it, but it’s a good trick to have up your sleeve.

Lastly, freshly grated cheese makes a world of difference compared to pre-shredded. It melts beautifully and has a much better flavor. I keep a block of parmesan in my fridge at all times for recipes like this!

Storage and Reheating Options

One of the things I love most about this beef pasta recipe is how well it keeps! After dinner, I let any leftovers cool completely before transferring them to an airtight container. The pasta will absorb some of the sauce overnight, which honestly just makes it even more flavorful the next day.

In the refrigerator, the leftovers stay good for up to 4 days. I’ve found day 2 is actually when this dish tastes its absolute best, all those flavors have had time to get cozy with each other!

When it comes to reheating, I prefer using the stovetop method. I place the pasta in a skillet over medium-low heat, add a splash of water (about 1-2 tablespoons), cover it, and stir occasionally until heated through. This gently brings the sauce back to life without drying out the pasta.

For lunch at work, I microwave leftovers in 30-second intervals, stirring between each until it’s hot throughout, usually takes about 1.5-2 minutes total. A sprinkle of fresh parmesan on top makes it taste almost as good as when freshly made!

This beef pasta also freezes surprisingly well. I portion it into individual servings in freezer-safe containers, where it’ll keep for up to 3 months. To reheat from frozen, I thaw overnight in the refrigerator then heat as normal, or use the microwave’s defrost function before heating through. The texture of the pasta changes slightly after freezing, but the flavor remains delicious!

Recipe Notes

• Try different pasta shapes to keep things interesting, shells and bow ties are particularly good at trapping the meaty sauce!
• For a spicier version, add a pinch of red pepper flakes along with the Italian seasoning.
• Make it creamier by stirring in 1/4 cup of heavy cream or cream cheese right before adding the parmesan.
• Bulk up the nutrition by adding mushrooms, bell peppers, or spinach to the sauce.
• For a lower-carb option, serve over zucchini noodles or spaghetti squash instead of pasta.
• Transform leftovers into a baked pasta dish by transferring to a baking dish, topping with mozzarella, and broiling until bubbly.
• Switch up the protein by using ground turkey, chicken, or even Italian sausage instead of beef.
• For extra richness, add a splash of red wine when you add the marinara sauce.
• Fresh herbs make a wonderful garnish, try basil or oregano if you have them on hand.
• Consider reserving 1/4 cup of pasta water before draining to help loosen the sauce if needed.

Frequently Asked Questions

Can I make this beef pasta dish ahead of time?

Absolutely! I’ve made this dish a day ahead many times. I actually think it tastes even better the next day after the flavors have had time to develop. I prepare everything as directed but don’t add the final cheese until reheating. When ready to serve, I warm it on the stovetop over medium-low heat, adding a splash of water or broth if it seems dry, then stir in the parmesan just before serving. It’s perfect for meal prep or when I’m hosting and want to minimize day-of cooking!

What can I substitute for the bouillon cube?

I’ve been caught without bouillon cubes before, and there are several good alternatives! You can use about 1 cup of beef or chicken broth (and reduce the marinara by 1/4 cup to maintain the right consistency). Another option is 1 teaspoon of beef or chicken base paste. In a pinch, I’ve even used a tablespoon of Worcestershire sauce plus a pinch of salt, which adds a nice savory depth. If you’re vegetarian, mushroom bouillon or soy sauce can provide that umami flavor that makes the dish so satisfying.

Can I use whole wheat pasta or gluten-free pasta?

Yes! I’ve made this with whole wheat pasta many times when I’m trying to increase our fiber intake. The cooking time might be slightly longer, and the texture is a bit different, chewier and nuttier, but it works perfectly with the robust sauce. For gluten-free options, I find corn-and-rice blend pastas hold up best in this recipe. They tend to have a texture closer to traditional pasta. Just be sure to check the cooking time on the package, as gluten-free varieties often cook faster. The sauce itself is naturally gluten-free (just double-check your bouillon cube ingredients), making this an easy adaptation for those with gluten sensitivities.

Perfect Pairings

I love serving this beef pasta with a simple side salad dressed with lemon juice and olive oil to cut through the richness of the dish. A crisp Caesar salad also complements it beautifully!

For bread, nothing beats garlic bread or a crusty Italian loaf to soak up any extra sauce. I sometimes make quick garlic toast by buttering sliced Italian bread, sprinkling it with garlic powder and dried parsley, then broiling until golden.

As for drinks, this pasta pairs wonderfully with medium-bodied red wines like Chianti or Merlot. For a non-alcoholic option, sparkling water with a squeeze of lemon refreshes the palate between bites.

For dessert, I like to keep things light after this hearty meal. Fresh berries with a dollop of whipped cream or a scoop of lemon sorbet provides a bright, clean finish to the meal.

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