Description
A hearty and flavorful ground beef pasta recipe cooked in a rich tomato and beef broth sauce, enhanced with Italian seasoning, garlic, and fresh parsley. Topped with parmesan cheese and optionally creamy Greek yogurt for extra richness. Perfect for a satisfying weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 cup diced yellow onion
- 3 cloves garlic, grated or minced
- 1/2 cup flat leaf parsley, chopped
- 2 teaspoon Italian seasoning
- Pinch of red pepper flakes
- 2 cups low sodium beef broth
- 28 ounce can crushed tomatoes
- 1 tablespoon balsamic vinegar (optional)
- 8 ounces pasta
- 1/2 cup shredded parmesan cheese
- 1/4 cup plain Greek yogurt (optional)
Instructions
- Heat the oil and brown beef: Heat the olive oil over medium-high heat in a deep large skillet, Dutch oven, or pot. When the oil is hot, add the ground beef and crumble it as it cooks.
- Add onion and garlic: When the beef is partially cooked, add the diced onion and minced garlic. Season with salt and pepper. Continue cooking until beef is fully cooked and onion is softened.
- Add spices and liquids: Sprinkle in the Italian seasoning and red pepper flakes. Pour in the crushed tomatoes, beef broth, and chopped parsley (reserve some parsley for garnish). Stir to combine thoroughly.
- Cook pasta in sauce: Add the pasta directly into the sauce, ensuring it is completely submerged. Bring the mixture to a boil, then lower the heat to medium-low and simmer uncovered for 20 minutes or until pasta is al dente. Stir frequently to prevent sticking, adding extra broth by 1/4 cup increments if sauce thickens too quickly.
- Finish with cheese and yogurt: Remove the pan from heat and stir in shredded parmesan cheese and Greek yogurt if using, until fully incorporated and creamy. Adjust seasoning to taste.
- Serve and garnish: Garnish with reserved parsley and extra parmesan cheese. Serve immediately while hot.
Notes
- Using full-fat, room temperature Greek yogurt prevents graininess when stirred into hot sauce.
- For a creamy sauce without yogurt, substitute with 1/4 to 1/3 cup heavy cream.
- Stir frequently during pasta cooking to avoid sticking and ensure even cooking.
- Balsamic vinegar is optional but adds depth of flavor to the tomato sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
