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One Pot Ground Beef Pasta: Easy Kosher Weeknight Dinner - American recipe
There's something deeply satisfying about a meal that comes together in just one pot. This ground beef pasta recipe hits all the right notes when you need dinner on the table fast but don't want to sacrifice flavor. I developed this recipe during one of those weeks when the kids had three different after-school activities, and I was scrambling to figure out what to make that wouldn't leave me with a sink full of dishes. The beauty of one pot pasta lies in the technique. Instead of boiling the pasta separately, you cook everything together so the noodles absorb all those savory flavors as they soften. The ground beef gets nicely browned first, then you add aromatics like onions and garlic. The pasta cooks directly in the seasoned broth and tomatoes, picking up every bit of that meaty goodness. I use penne or rigatoni for this recipe because the tube shapes trap the sauce perfectly. The key is getting your liquid ratios right so the pasta cooks through without becoming mushy. You want about 3 cups of liquid for every 12 ounces of pasta. I always keep kosher beef broth in my pantry for recipes like this because it adds so much more depth than just using water. This recipe serves six generously, making it perfect for families or when you want leftovers for lunch the next day. Serve it with a simple green salad and some crusty bread. The whole meal comes together in about 30 minutes, and cleanup is practically nonexistent since everything cooks in the same pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend works best
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 12 ounces penne or rigatoni pasta uncooked
  • 1 can diced tomatoes 14.5 oz, with juices
  • 2 cups kosher beef broth
  • 1 cup water
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley chopped, for serving

Method
 

  1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Add ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-6 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pot.
  3. Add diced onion to the pot and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Stir in tomato paste, oregano, basil, paprika, salt, and pepper. Cook for 1 minute to bloom the spices.
  5. Add the uncooked pasta, diced tomatoes with their juices, beef broth, and water. Stir everything together.
  6. Bring the mixture to a boil, then reduce heat to medium and simmer, stirring occasionally, for 12-15 minutes or until pasta is tender and most of the liquid has been absorbed.
  7. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Remove from heat and let stand for 2-3 minutes to allow remaining liquid to be absorbed.
  9. Garnish with fresh chopped parsley before serving.

Notes

Leftovers keep well in the refrigerator for up to 3 days. You may need to add a splash of broth when reheating as the pasta will continue to absorb liquid. This recipe can easily be doubled for larger families or meal prep. Feel free to add vegetables like bell peppers or zucchini in step 3 along with the onions.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 850mg 37%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.