Beefaroni
A nostalgic and comforting dish combining beef, pasta, and savory tomato sauce, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef Lean ground beef works well.
- 1 small onion, diced
- 2 cloves garlic, minced
- 15 oz can tomato sauce
- 14.5 oz can diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt Adjust to taste.
- 1/4 tsp black pepper Adjust to taste.
- 1 cup elbow macaroni Can use other small pasta shapes.
- 2 cups beef broth Can substitute with vegetable broth for a vegetarian version.
- 1 cup shredded mozzarella cheese Can experiment with other cheeses.
Instructions
Preparation
- In a large skillet, cook the ground beef over medium heat until browned. Drain the excess fat.
- Add the diced onion and minced garlic, cooking until the onion becomes translucent.
- Stir in the tomato sauce, diced tomatoes, oregano, basil, salt, and pepper. Mix well.
Cooking
- Add the elbow macaroni and beef broth to the skillet. Bring the mixture to a boil.
- Reduce heat and cover, simmering for about 10-12 minutes or until the pasta is tender, stirring occasionally.
- Once the pasta is cooked, remove from heat and stir in the shredded mozzarella cheese. Let it sit for a couple of minutes to melt the cheese before serving.
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Notes
For added flavor, consider garnishing with fresh herbs or adding red pepper flakes for heat. Store leftovers in airtight containers in the fridge for up to 3-4 days or freeze for up to three months.