3 Easy Ground Beef Pasta Recipes – Perfect for Dinner Tonight
When you need a dinner that is comforting, satisfying, and guaranteed to be a hit with the whole family, there are few combinations more reliable than ground beef and pasta.
It’s the starting point for countless classic meals. Today, we’re exploring three different and delicious ground beef pasta recipes that are perfect for getting a fantastic dinner on the table.
We’ll start with a timeless classic: a rich and savory Weeknight Bolognese Sauce that tastes like it simmered for hours.
Next, we’ll make a one-pan wonder with a cheesy, satisfying American Goulash.
Finally, we’ll create a quick and creamy Beef & Mushroom Stroganoff that feels elegant but is secretly simple.
These recipes showcase the amazing versatility of a humble package of ground beef, turning it into a dinner that everyone will love. Let’s get cooking!
Essential Tools
- Large Dutch Oven or a Heavy-Bottomed Pot
- Large Skillet
- Wooden Spoon or Spatula
- Large Pot for Cooking Pasta
- Colander
- Cheese Grater
Recipe 1: Quick & Hearty Weeknight Bolognese
This is a simplified version of the Italian classic, delivering all the rich, meaty flavor of a slow-simmered ragu in under an hour.
Quick Recipe Snapshot
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 15 minutes | 45-60 minutes | ~1 hour | 6-8 servings | Easy | Mild |
Ingredients
- Ground Beef: 1.5 lbs, lean.
- Mirepoix: 1 onion, 2 carrots, and 2 celery ribs, all finely chopped.
- Garlic: 4 cloves, minced.
- Crushed Tomatoes: 1 (28 oz) can.
- Beef Broth: 1 cup.
- Milk or Heavy Cream: ½ cup.
- Dried Oregano: 1 tsp.
- Pasta: 1 lb, such as tagliatelle, pappardelle, or fettuccine.
- Garnish: Grated Parmesan cheese.
Cooking Instructions
Step 1: Build the Flavor Base
First, heat a tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is browned.
Drain off any excess fat. Add the finely chopped onion, carrots, and celery to the pot with the beef. Cook, stirring occasionally, for 8-10 minutes until the vegetables are very soft.
This step is important for building a sweet and savory foundation. Add the minced garlic and cook for just one more minute until fragrant.
Step 2: Simmer and Serve
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the can of crushed tomatoes and the dried oregano.
Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, or up to an hour for a deeper flavor.
While the sauce simmers, cook your pasta in a large pot of salted water. Just before serving, stir the milk or cream into the bolognese sauce; this adds a classic richness and balances the acidity.
Serve the sauce over the hot pasta, topped with a generous grating of Parmesan cheese.
Recipe 2: One-Pan American Goulash
This is a classic American comfort food. A simple, savory, and cheesy one-pan meal that is a guaranteed family favorite.
Quick Recipe Snapshot
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 10 minutes | 30-35 minutes | 45 minutes | 6 servings | Easy | Mild |
Ingredients
- Ground Beef: 1.5 lbs.
- Onion: 1 large, chopped.
- Garlic: 3 cloves, minced.
- Beef Broth: 3 cups.
- Canned Diced Tomatoes: 1 (14.5 oz) can.
- Tomato Sauce: 1 (8 oz) can.
- Macaroni Noodles: 2 cups, uncooked.
- Seasonings: 1 tbsp Italian seasoning, 1 tsp paprika.
- Shredded Cheddar Cheese: 1.5 cups.
Cooking Instructions
Step 1: Brown the Beef and Aromatics
In a large Dutch oven or pot over medium-high heat, brown the ground beef with the chopped onion, breaking up the meat as it cooks.
Once the beef is no longer pink, drain off the excess grease. Add the minced garlic to the pot and cook for one minute until fragrant.
This initial browning step is important for developing the savory flavor of the dish.
Step 2: Simmer and Finish in One Pot
To the pot with the beef, add the beef broth, diced tomatoes (with their juice), tomato sauce, Italian seasoning, and paprika. Stir everything together and bring the mixture to a simmer. Once simmering, stir in the uncooked macaroni noodles.
Reduce the heat to medium-low, cover the pot, and let it cook for 15-20 minutes, or until the pasta is tender, stirring occasionally to prevent sticking. Once the pasta is cooked, turn off the heat and stir in the shredded cheddar cheese until it’s melted and gooey.
Recipe 3: Creamy Beef & Mushroom Stroganoff
A quick and elegant pasta dish featuring savory ground beef and earthy mushrooms in a luscious, tangy cream sauce.
Quick Recipe Snapshot
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 10 minutes | 25 minutes | 35 minutes | 4-6 servings | Easy | Mild |
Ingredients
- Ground Beef: 1.5 lbs.
- Mushrooms: 1 lb, cremini (baby bella), sliced.
- Onion: 1, chopped.
- Garlic: 3 cloves, minced.
- Beef Broth: 1.5 cups.
- Sour Cream: 1 cup.
- All-Purpose Flour: 2 tbsp.
- Dijon Mustard: 1 tbsp.
- Pasta: 1 lb, egg noodles or your favorite shape.
- Garnish: Fresh parsley, chopped.
Cooking Instructions
Step 1: Brown the Beef and Vegetables
Start by putting a large pot of salted water on to boil for your pasta. In a large skillet over medium-high heat, brown the ground beef until cooked through.
Drain the excess fat and set the beef aside. In the same skillet, melt a tablespoon of butter and add the sliced mushrooms.
Cook, stirring occasionally, for 6-8 minutes, until the mushrooms are deeply browned. Add the chopped onion and cook for another 5 minutes until soft.
Step 2: Create the Creamy Sauce
Add the minced garlic to the skillet and cook for one minute until fragrant. Sprinkle the flour over the vegetables and stir for one minute to cook out the raw taste.
Slowly pour in the beef broth while stirring, and bring the mixture to a simmer to thicken. Reduce the heat to low, return the cooked ground beef to the skillet, and stir in the sour cream and Dijon mustard until the sauce is smooth and creamy.
Be careful not to let it boil after adding the sour cream. Season with salt and pepper. While you make the sauce, cook your pasta. Serve the stroganoff sauce over a bed of hot egg noodles, garnished with fresh parsley.
The Flavor Architects A Look at the Ingredients
- Mirepoix (Bolognese): The classic trio of finely chopped onion, carrot, and celery is the sweet, aromatic, and savory foundation of a true bolognese sauce.
- Milk/Cream (Bolognese): Adding a splash of dairy at the end is a traditional Italian technique. It balances the acidity of the tomatoes and adds a subtle richness and velvety texture to the sauce.
- Macaroni (Goulash): The small, tubular shape of macaroni is perfect for this one-pot dish, as it cooks quickly directly in the sauce and its hollow shape catches all the savory liquid.
- Sour Cream & Dijon (Stroganoff): This pair is what gives stroganoff its signature flavor. The sour cream provides a rich, tangy creaminess, while the Dijon mustard adds a sharp, complex acidity that cuts through the richness of the beef and mushrooms.
Storage & Reheating Tips
- Storage: Let any leftovers cool completely. Store in an airtight container in the refrigerator for up to 4 days. It’s often best to store the pasta and sauce separately if possible to prevent the pasta from getting mushy.
- Reheating: Reheat sauces gently in a saucepan over medium-low heat, adding a splash of water, broth, or milk to loosen them up as they warm. Reheat individual portions in the microwave.
Common Mistakes & Fixes
| Mistake | Fix |
|---|---|
| My bolognese sauce is acidic. | A longer simmer time helps to mellow the acidity of the tomatoes. The addition of milk or cream at the end is also specifically for this purpose, as is the sweetness from the cooked carrots. A tiny pinch of sugar can also help. |
| My goulash is too thick or too thin. | If it’s too thick, simply stir in an extra splash of beef broth until it reaches your desired consistency. If it’s too thin, let it simmer for a few more minutes with the lid off to allow the liquid to reduce. |
| My stroganoff sauce is curdled. | You let it boil after adding the sour cream. It is very important to keep the heat on low once you stir in the dairy. A vigorous whisk off the heat can sometimes help bring it back together. |
| The meat in my sauce is greasy. | It’s very important to thoroughly drain all the excess fat from the ground beef after browning it and before adding the other sauce ingredients. Using a leaner ground beef also helps. |
FAQs
Can I make any of these recipes spicy?
Yes, absolutely. For the bolognese or goulash, add ½ to 1 teaspoon of red pepper flakes along with the other seasonings.
For the stroganoff, a squirt of sriracha or other hot sauce can be stirred into the finished sauce for a spicy kick.
Can I prepare these sauces ahead of time?
The bolognese and stroganoff sauces are perfect for making ahead. You can prepare them up to 3 days in advance and store them in the fridge.
Reheat them gently on the stove while you cook your pasta fresh. The goulash is a one-pot meal and is best made all at once.
Can I use a different type of ground meat?
Yes, all of these recipes are very forgiving. You can substitute the ground beef with ground turkey, ground chicken, or a plant-based ground meat substitute.
Just be aware that leaner meats may require a little extra oil when browning.
Enjoy Your Comforting Pasta Dinner!
You now have three fantastic and reliable ground beef pasta recipes for dinner that are perfect for any occasion.
Whether you’re in the mood for a classic Italian-inspired sauce, a cheesy one-pan meal, or a creamy and elegant dish, there’s a perfect option here for you.
Enjoy!
