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Beefaroni

Beefaroni Recipe

Make this Homemade Beefaroni Recipe with tender pasta, savory beef, and a rich tomato sauce. Quick, easy, and perfect for a family meal!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Italian
Servings 6
Calories 450 kcal

INGREDIENTS
  

Pasta Choices

  • 2 cups elbow macaroni or ditalini, penne, or rotini for variation

Best Beef Options

  • 1 lb ground beef 80/20 – For a juicy, flavorful texture.
  • Alternative: Ground turkey or chicken for a leaner version.

Tomato Sauce Options

  • 1 can 28 oz crushed tomatoes
  • 1 small can 6 oz tomato paste
  • 1 cup beef broth – Adds depth to the sauce.

Seasonings & Add-Ins

  • 1 small onion diced – Adds depth of flavor.
  • 2 cloves garlic minced – For a rich, savory taste.
  • ½ tsp salt – Enhances flavors.
  • ½ tsp black pepper – Adds mild heat.
  • 1 tsp Italian seasoning – A blend of basil oregano, and thyme.
  • ½ tsp smoked paprika optional – Gives a warm, smoky flavor.
  • ½ tsp crushed red pepper flakes optional – For a spicy kick.
  • 1 tbsp olive oil – For sautéing the beef and onions.

Cheesy Beefaroni Option (Optional Add-Ins)

  • 1½ cups shredded cheese cheddar, mozzarella, or Colby Jack
  • ¼ cup grated Parmesan – For extra richness.
  • ½ cup milk or heavy cream – For a creamy sauce.

INSTRUCTIONS
 

Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Add 2 cups of elbow macaroni (or your preferred pasta).
  • Cook according to package instructions until al dente (firm but tender).
  • Drain the pasta and set it aside.

Step 2: Brown the Ground Beef

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Add 1 lb ground beef and cook until browned, breaking it up with a spatula (about 5–7 minutes).
  • Drain any excess grease to prevent the dish from becoming too oily.
  • Stir in 1 small diced onion and 2 cloves minced garlic.
  • Cook for another 2–3 minutes, until the onions are soft and fragrant.

Step 3: Make the Tomato Sauce

  • Once the beef is cooked, stir in:
  • 1 can (28 oz) crushed tomatoes
  • 1 small can (6 oz) tomato paste
  • 1 cup beef broth
  • 1 teaspoon Italian seasoning
  • ½ teaspoon smoked paprika (optional)
  • ½ teaspoon sugar (to balance acidity)
  • ½ teaspoon salt & black pepper (adjust to taste)
  • Stir well and bring to a gentle simmer.
  • Reduce heat to low and let the sauce cook for 15–20 minutes, stirring occasionally.

Step 4: Combine the Pasta and Sauce

  • Add the cooked pasta to the sauce and gently stir to coat every piece.
  • If the sauce is too thick, add a splash of beef broth or pasta water to loosen it.
  • Simmer for 5 more minutes, allowing the flavors to blend.

Step 5: Serve and Enjoy

  • Spoon the Beefaroni into bowls or plates.
  • Garnish with grated Parmesan cheese and fresh basil, if desired.
  • Serve hot with garlic bread, a side salad, or roasted vegetables.

NOTES

Pro Tips for the Best Beefaroni
  • Use al dente pasta to prevent it from becoming mushy when mixed with the sauce.
  • Drain excess grease from the beef to keep the dish from getting too oily.
  • Let the sauce simmer for at least 15 minutes to develop deeper flavors.
  • Save some pasta water to adjust the sauce’s consistency if needed.
  • Add a pinch of sugar to balance the acidity of the tomatoes.
  • For extra creaminess, stir in a little heavy cream or shredded cheese before serving.
  • Make it ahead of time—Beefaroni tastes even better the next day as the flavors meld together!