Delicious Homemade Ground Beef Pasta (Printable)
Savory ground beef and pasta simmered with tomatoes, peas and spinach for a warm, comforting weeknight meal.
# What You Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 can (14.5 ounces) diced tomatoes
07 - 1 cup frozen peas
08 - 1 cup baby spinach (optional)
→ Pasta
09 - 1 cup small pasta shells or ditalini
→ Liquids
10 - 6 cups beef broth
11 - 1 can (8 ounces) tomato sauce
→ Spices & Seasonings
12 - 1 teaspoon dried basil
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon dried thyme
15 - Salt and pepper, to taste
16 - 2 tablespoons olive oil
→ Cheese (optional)
17 - Grated Parmesan, for serving
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
02 - Add diced onion, sliced carrots, and celery to the beef. Sauté for 4 to 5 minutes until the vegetables begin to soften.
03 - Stir in minced garlic, dried basil, oregano, and thyme. Cook for about 1 minute until fragrant.
04 - Add diced tomatoes, tomato sauce, and beef broth. Increase the heat and bring the mixture to a simmer.
05 - Stir in pasta shells or ditalini. Simmer uncovered for 10 minutes, stirring occasionally.
06 - Add frozen peas and baby spinach during the last 2 to 3 minutes of cooking. Continue cooking until pasta and vegetables are tender.
07 - Adjust seasoning with salt and pepper. Ladle soup into bowls and garnish with grated Parmesan if desired. Serve hot.
# Expert Tips:
01 -
- The broth turns rich and savory, like you simmered it for hours, even though it’s ready in under an hour.
- Kids love picking out their favorite pasta shapes, and adults secretly rejoice in the leftovers the next day.
02 -
- If you let the pasta sit in the soup too long, it keeps absorbing broth and can get a bit soggy—best to serve right away or store the pasta separately if making ahead.
- Switching to low-sodium broth and adding salt at the end really brings out the flavors and keeps things from being too salty.
03 -
- Browning the beef deeply before adding vegetables brings out a nutty, hearty base for the broth.
- Finish each bowl with extra Parmesan and a twist of black pepper—it makes each spoonful sing.