Savory Ground Beef and Tomato Elbow Pasta

This hearty ground beef and tomato elbow pasta is a one-pot wonder that brings together bold, comforting flavors with effortless preparation. Tender minced beef is seared to juicy perfection before sautéing sweet onions, garlic, and crisp green bell peppers. Everything simmers in a robust blend of marinara sauce, diced tomatoes, and beef broth, seasoned with aromatic Italian herbs and a single bay leaf. Finally, uncooked elbow macaroni is stirred in and cooked right in the sauce, absorbing every drop of that savory goodness. Ready in just over 30 minutes, this all-in-one meal satisfies busy weeknights and feeds a hungry crowd without sacrificing flavor or nutrition.

Cooking Time

• Preparation: 10 minutes

• Cooking: 25 minutes

• Total: 35 minutes

Ingredients

1. 1 lb (450 g) lean ground beef

2. 1 tbsp olive oil

3. 1 large onion, finely chopped

4. 1 garlic clove, minced

5. 1 green bell pepper, diced

6. 2 cups (440 g) marinara sauce

7. 2 cups (475 ml) beef broth (or water)

8. 14.5 oz (411 g) canned diced tomatoes, undrained

9. 1 tsp Italian seasoning

10. 1 bay leaf

11. 8 oz (220 g) uncooked elbow macaroni

12. Salt and freshly ground black pepper, to taste

13. Grated Parmesan cheese (optional, for serving)

14. Fresh parsley, chopped (optional, for garnish)

Step-by-Step Cooking Directions

1. Heat the Oil and Brown the Beef: In a large, deep skillet or Dutch oven, warm the olive oil over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook for 4–5 minutes, stirring occasionally, until the meat is fully browned and no longer pink. Season lightly with salt and black pepper.

2. Sauté the Vegetables: Reduce heat to medium. Add the chopped onion to the pan and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

3. Add Bell Pepper and Seasonings: Toss in the diced green bell pepper, stirring to combine. Sprinkle the Italian seasoning over the mixture, stirring again to coat the vegetables and beef with aromatic herbs.

4. Incorporate Tomato Base: Pour in the marinara sauce, beef broth (or water), and the entire can of diced tomatoes, including juices. Stir well to deglaze the pan, scraping up any browned bits from the bottom. Nestle the bay leaf into the liquid.

5. Stir in the Pasta: Bring the sauce to a gentle boil, then stir in the uncooked elbow macaroni. Reduce heat to low, cover the pan with a tight-fitting lid, and let simmer for 10 minutes. Avoid lifting the lid too often—this ensures the pasta steams and absorbs maximum flavor.

6. Finish and Garnish: After 10 minutes, remove the lid and stir. The pasta should be tender and the sauce thickened. If it seems too saucy, uncover and cook for an additional 1–2 minutes. Discard the bay leaf. Taste and adjust seasoning with salt and pepper. Serve hot, sprinkled with grated Parmesan and fresh parsley if desired.

Nutritional Information

(Per serving; makes 4 servings)

• Calories: 480 kcal

• Protein: 26 g

• Carbohydrates: 50 g

• Dietary Fiber: 5 g

• Sugars: 8 g

• Total Fat: 18 g

• Saturated Fat: 6 g

• Cholesterol: 70 mg

• Sodium: 820 mg

• Vitamin A: 12% DV

• Vitamin C: 30% DV

• Calcium: 10% DV

• Iron: 25% DV

The Origins and Popularity of the Recipe

One-pot pasta dishes have roots in rustic Italian cucina povera—the “peasant cooking” tradition born from resourcefulness and simplicity. Ingenious home cooks would toss together pantry staples like pasta, canned tomatoes, olive oil, and dried herbs into a single pot, minimizing both ingredients and cleanup. Over generations, this approach evolved in American kitchens to include proteins such as ground beef and bell peppers, reflecting local tastes and supermarket availability. Today, one-pot beef and pasta recipes are celebrated for their convenience, adaptability, and the way they balance robust flavors with minimal fuss. They shine in bustling family homes where time is at a premium and satisfaction is paramount.

Reasons Why You’ll Love This Recipe

• Minimal Clean-Up: Everything cooks in a single pot, leaving you with just one dish to wash.

• Speedy Prep and Cooking: From chopping to plate in under 40 minutes—ideal for hectic evenings.

• Kid-Friendly Appeal: The familiar flavors of ground beef and tomato sauce are usually a hit with kids and picky eaters.

• Hearty and Filling: Protein, vegetables, and carbs all in one bowl keep you satisfied and energized.

• Customizable: Swap bell peppers for mushrooms, add extra veggies, or stir in hot sauce for a spicy twist.

Health Benefits

• Lean Protein Source: Ground beef delivers essential amino acids needed for muscle maintenance and recovery.

• Vitamin-Rich Vegetables: Onions, bell peppers, and tomatoes contribute fiber, vitamin C, and antioxidants.

• Controlled Portions: Cooking pasta directly in sauce helps you avoid over-boiling and reduces waste.

• Lower Fat Option: Using lean beef and skipping heavy cheeses makes this dish lighter than classic pasta bakes.

• Balanced Macros: A harmonious blend of protein, complex carbohydrates, and healthy fats supports steady energy levels.

Serving Suggestions

Pair this rustic pasta with a crisp green salad tossed in a simple lemon-olive oil vinaigrette for brightness. Garlic breadsticks or crusty baguette slices are perfect for mopping up every last drop of sauce. For extra veggie power, serve alongside steamed broccoli or roasted zucchini ribbons. A chilled pitcher of iced tea or sparkling water with lemon completes the meal.

Common Mistakes to Avoid

• Skipping Browning the Beef Properly: If you rush the browning stage, the beef can end up gray and lack depth of flavor.

• Overfilling the Pot: Too much liquid can prevent the pasta from simmering correctly, resulting in a soggy texture.

• Frequent Lid Removal: Lifting the lid too often lets steam escape and lengthens cooking time—or leaves the pasta undercooked.

• Ignoring the Bay Leaf: Though you won’t eat it, the bay leaf imparts subtle, warm aromatics that elevate the entire dish.

• Failing to Season in Layers: Seasoning only at the end can lead to flat-tasting results. Salt and pepper at each stage build deeper flavor.

Pairing Recommendations

• Wine: A medium-bodied red such as Chianti or Sangiovese complements the tomato base and beef richness.

• Beer: Choose an amber lager or a Belgian red ale to match the savory, herbaceous notes.

• Non-Alcoholic: Sparkling water with a squeeze of fresh lime or a lightly sweetened iced herbal tea balances the acidity of the sauce.

Cooking Tips

• Use Fresh Herbs: If you have fresh oregano or basil on hand, stir a tablespoon into the sauce at the end for vibrant flavor.

• Reserve Pasta Water: If your sauce thickens too much, a splash of starchy pasta water will restore silky consistency.

• Double Up and Freeze: This recipe freezes beautifully—make a double batch and portion into freezer-safe containers for quick future meals.

• Adjust Heat Gradually: Simmering too vigorously can break down the pasta. Keep the heat low once the pasta is added.

Similar Recipes to Try

• One-Pot Chicken Puttanesca with Olives and Capers

• Mexican-Style One-Pot Beef and Macaroni Skillet

• Creamy One-Pot Mushroom and Spinach Pasta

Variations to Try

• Spicy Kick: Add ¼ tsp red pepper flakes or a dash of hot sauce when sautéing the garlic.

• Cheesy Bake: After simmering, transfer to a baking dish, top with mozzarella, and broil until golden-brown.

• Veggie Boost: Stir in a cup of fresh spinach or a handful of baby kale during the last two minutes of cooking.

• Turkey Swap: Substitute ground turkey or chicken for beef for a lighter protein option.

Ingredient Spotlight

Italian Seasoning Blend: A convenient mix of dried basil, oregano, rosemary, thyme, and marjoram that brings authentic Mediterranean aroma to your dishes. It eliminates the need for multiple spice jars and ensures consistent flavor every time.

Conclusion

This savory ground beef and tomato elbow pasta embodies the best of weeknight cooking—bold flavors, simple steps, and minimal cleanup. It’s a recipe born from tradition yet infinitely adaptable to your pantry or dietary needs. Whether you’re feeding a family of four or meal-prepping for the week ahead, this one-pot wonder promises a satisfying dinner that tastes like it took far more effort than it actually did. Give it a try tonight, and discover why it’s destined to become a staple in your culinary rotation.

Frequently Asked Questions

1. Can I use different pasta shapes?
   Yes! Rotini, penne, or shells all work well—just adjust cooking time as needed for each shape.

2. What if I don’t have marinara sauce?
   Use a jar of tomato-basil sauce or a blend of crushed tomatoes with a splash of olive oil and extra Italian seasoning.

3. How do I make this vegetarian?
   Swap the ground beef for a plant-based crumbles or extra diced vegetables and vegetable broth.

4. Can I prepare this ahead of time?
   You can brown the beef and sauté the vegetables, then refrigerate. When ready, simply add liquids and pasta and simmer.

5. Is it possible to make this gluten-free?
   Yes—use gluten-free elbow pasta and ensure your marinara sauce is labeled gluten-free.

6. Why isn’t my pasta cooking evenly?
   Make sure the pasta is fully submerged in the liquid and that the heat is low and steady during simmering.

7. How can I thicken the sauce if it’s too runny?
   Remove the lid and simmer uncovered for 2–3 minutes, or stir in a teaspoon of cornstarch slurry.

8. Can I add cheese directly into the sauce?
   Stirring in ¼ cup of grated Parmesan or mozzarella at the end creates a creamy, cheesy finish.

9. What’s the best way to reheat leftovers?
   Reheat gently on the stovetop over low heat with a splash of broth or water to revive the sauce.

10. Can I make this in a slow cooker?
    Yes—brown beef and sauté veg first, then combine all ingredients in the slow cooker and cook on Low for 3–4 hours.