Some evenings, you just want to collapse on the couch, but hunger nudges you to the kitchen. That’s usually when this one pot pasta with beef becomes my go-to. I remember the first time I made it—halfway through cooking, my phone rang, and I ended up stirring and chatting, a bit distracted. A few pasta pieces stuck to the bottom, but that slightly crisped edge? It was oddly satisfying. The smell of garlic and oregano filled the room, mixing with the simmering beef broth and tomatoes. It wasn’t perfect, but it was real, and everyone wanted seconds anyway.
It’s not just about convenience; it’s a kind of cozy antidote to long days. The hearty beef mingles with tender pasta, soaking up all those deep, savory juices. I usually pair it with a simple green salad or just a hunk of crusty bread, something to soak up the last bits of sauce. There’s a little mess and a little magic in one pot meals like this, something that makes cooking feel less like a chore and more like a chance to pause.
- Everything cooks in a single pot, so less cleanup means more time for yourself or for catching up with family.
- The flavors meld during cooking, making the dish rich and comforting without needing a long list of ingredients or complicated steps.
- It’s simple — and that’s kind of the point. No fuss, just honest, satisfying food.
- Perfect for those nights when you want something filling but don’t want to spend hours in the kitchen.
- If you’re not a big fan of beef, you could try swapping it for turkey or even a plant-based alternative, though I haven’t tested all variations yet.
And hey, if you’re worried about the timing, it really takes about half an hour from start to finish, making it doable even on a busy weeknight.
PrintOne Pot Pasta with Beef
A hearty and flavorful one pot pasta dish featuring ground beef, tomatoes, and pasta cooked together for an easy and delicious meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (14.5 ounces) diced tomatoes, undrained
4 cups beef broth
8 ounces uncooked penne pasta
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium-high heat.
Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Add diced onion and cook until softened, about 3 minutes.
Stir in minced garlic, dried oregano, dried basil, salt, and black pepper; cook for 1 minute until fragrant.
Pour in diced tomatoes with their juice and beef broth; stir to combine.
Add uncooked penne pasta to the pot and stir to submerge the pasta in the liquid.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until pasta is tender and most of the liquid is absorbed, about 15 minutes.
Remove the pot from heat and stir in grated Parmesan cheese until melted and well combined.
Sprinkle chopped fresh parsley over the top before serving.
In terms of kitchen gear, all you really need is a large enough pot where pasta can cook freely without sticking all over the place. I usually use my trusty heavy-bottomed pot for even heat distribution, but nearly any large pot will do. For serving, this dish pairs beautifully with something fresh—a quick side salad or steamed green beans work well. Sometimes, I toss in a pinch of red pepper flakes for a little kick, or swap out the penne for rigatoni if I’m feeling fancy, though I’m still figuring out how that changes the cooking time exactly. If you want to make it a bit lighter, you can reduce the cheese or add more herbs, but honestly, the richness is part of the charm.
FAQ
Can I make this ahead of time? Yes, leftovers keep well in the fridge for a couple of days. Just reheat gently and add a splash of broth or water to loosen the sauce if it thickens.
What if I don’t have beef broth? You can substitute with vegetable broth or even water, but the flavor won’t be quite as deep.
Is this recipe freezer-friendly? I haven’t tried freezing it myself, but it might work if you’re careful with reheating to keep the pasta from getting too mushy.
Can I add vegetables? Sure! Spinach or mushrooms would be a nice addition, but you might need to adjust the cooking time slightly.
When dinner feels like a race against the clock, this one pot pasta with beef somehow slows things down just enough to remind me that good food doesn’t have to be complicated. Give it a try, and see how a simple meal can turn into a small, comforting ritual.