Ground Beef Pasta

Ingredients

• 680 g (1½ lb)85% lean ground beef
• 1 smallyellow onion, diced
• 3 clovesgarlic, minced
• 2 teaspoonsItalian seasoning
• 1 teaspoonkosher salt
• 3 tablespoonsplain flour (optional, to thicken the sauce)
• 1 tablespoonWorcestershire sauce
• 454 g (16 oz)tomato sauce
• 240 ml (1 cup)chicken broth
• 120 ml (½ cup)half-and-half (equal parts cream and milk)
• 113 g (1 cup)shredded cheddar cheese
• 227 g (½ lb)rotini pasta

Instructions

1. 1

   Prepare dairy

   Shred the cheese and set it aside with the half-and-half so neither is cold when added to the sauce.

2. 2

   Brown the beef

   Cook and crumble the ground beef over medium heat. Halfway through, add the onion and continue cooking until it softens.

3. 3

   Add the garlic

   Drain off the grease, then add the garlic and cook for 1 minute.

4. 4

   Cook the flour

   Stir in the salt, Worcestershire sauce and flour. Cook for 3 minutes to get rid of the raw flour taste.

5. 5

   Simmer the sauce

   Pour in the chicken broth and scrape the bottom of the pan with a silicone spatula. Add the tomato sauce and Italian seasoning, bring to a boil, then lower the heat to a simmer. Cook for 15 minutes while you bring a pot of water to the boil for the pasta. Add the pasta to the boiling water and cook for 7 minutes, or follow the packet instructions.

6. 6

   Add the cream

   Slowly pour the half-and-half into the sauce, stirring as you add it.

7. 7

   Finish the pasta

   Turn the heat to low and gradually sprinkle in the cheese, stirring until combined. Drain the pasta and add it to the sauce. Serve with cheesy garlic bread.

What is ground beef pasta?

This American-style pasta dinner combines browned mince, tomato sauce, cream and cheddar for a rich, savoury sauce. It draws on familiar Italian-American flavours rather than being a traditional Italian pasta dish.

Rotini’s twists catch the sauce, while the beef makes the dish substantial. The short simmer gives the tomato sauce time to mingle with the seasonings before the dairy and cheese are stirred in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 668 calories, 55g protein, 60g carbs, 23g fat.

The pasta supplies most of the carbohydrates, while the beef contributes much of the protein and the beef, cheddar and half-and-half provide much of the fat. Serve a portion with vegetables or salad for a more balanced plate.

Choosing the ingredients

Beef: The recipe uses 85% lean ground beef, which brings flavour and some fat to the sauce. Drain the excess grease after browning, as directed.

Pasta: Rotini is specified, but the description allows any pasta shape. Choose one that can hold a thick sauce, and use the packet instructions if its cooking time differs from 7 minutes.

Dairy: Shredded cheddar and half-and-half are set aside before cooking so they are not cold when they go into the sauce. The recipe calls for cheddar, which gives the finished sauce its cheesy character.

Building the sauce

Flour: The flour is optional and helps thicken the sauce. Stir it in with the salt and Worcestershire sauce, then cook for 3 minutes before adding liquid so the raw flour taste cooks away.

Pan base: After pouring in the chicken broth, scrape the bottom of the pan with a silicone spatula. This loosens the browned bits left from cooking the beef and onion.

Timing the pasta

Start heating the pasta water while the sauce simmers for 15 minutes. Add the pasta once the water boils, then cook it for 7 minutes or according to the packet instructions.

The recipe’s timing lets the sauce and pasta finish around the same time. If your pasta takes longer, check it as the sauce simmers so you can drain it when it is ready.

Finishing with cream and cheese

Cream: Stir the half-and-half into the sauce slowly. Gradual addition helps it blend evenly through the tomato base.

Cheese: Keep the heat low and sprinkle in the cheddar a little at a time, stirring as you go. The method adds the drained pasta once the cheese has been combined with the sauce.

Serving the dish

Serve the pasta straight away, with cheesy garlic bread as suggested in the recipe. A simple green salad or steamed vegetables can add freshness alongside the creamy sauce.

For more even servings, stir the pasta through the sauce before dividing it between bowls. This helps distribute the beef and sauce throughout the rotini.

Recipe notes & tips

• Shred the cheddar before you start cooking so it is ready when the sauce is finished.
• Dice the onion and mince the garlic before browning the beef to keep the cooking steps moving.
• Drain the grease after browning, as the method directs.
• Scrape the pan well when you add the chicken broth.
• Use the pasta packet instructions if they call for a different cooking time from 7 minutes.
• Keep the heat low as you stir in the cheddar.

Variations

• Change the shape: Use another pasta shape in place of rotini.
• Omit the flour: Leave it out for a thinner sauce.
• Adjust the seasoning: Add more Italian seasoning to taste.
• Choose another cheese: Swap the cheddar for another good-melting shredded cheese.
• Add a fresh side: Serve with a green salad or steamed vegetables alongside.

Common mistakes to avoid

• Cold dairy: Set the half-and-half and shredded cheese aside before cooking so they are not cold when added.
• Raw flour flavour: Cook the flour with the seasonings for the full 3 minutes before adding the broth.
• Sticking sauce: Scrape the bottom of the pan as you stir in the chicken broth.
• Overcooked pasta: Check the packet directions and drain the pasta when it is ready.
• Lumpy cheese sauce: Keep the heat low and sprinkle in the cheddar gradually while stirring.
• Uneven sauce: Stir the drained pasta through the sauce before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave, stirring; add a small splash of broth or milk if the sauce has thickened.

Frequently asked questions