Homemade Beef Pasta
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Lean ground beef browned with garlic, simmered in broth and tomato paste seasoned with smoked paprika, Worcestershire, and parsley. Elbow macaroni cooked right in the sauce, stirred often to avoid sticking. Cheese melted in gradually for creamy texture. Adjust timing by noodle tenderness, not watch. Swapped water for low-sodium chicken broth for extra depth without salt blast. Simple pantry spices keep flavors grounded, pantry friendly with a smoky twist. Serves eight with robust protein and moderate carbs. A hearty weeknight fallback, built for busy kitchens where flavor matters more than fuss.
Prep:
7 min
Cook:
37 min
Total:
44 min
Servings:
8 servings
#beef
#pasta
#cheddar
#weeknight meals
#one pot
#comfort food
#smoky flavor
Lean beef sizzling with garlic, fat barely bleeding off. Somewhere in the kitchen, tomato paste thickening into a shiny, rich smear. Macaroni sinks into simmering broth, soaking up seasoning and starch slowly releasing to glue it all. I’ve cooked this so many ways — drying the pasta out, under-seasoning, overcooking. I learned to watch closely for the boil, how pasta bubbles softly before firm bite. Cheese folded in slows the cooling, thickens and clings. This isn’t delicacy — but comfort beefy, smoky punch with controlled salt and melting sharpness. Easy. Pan to mouth fast. Flavor that settles in.
Ingredients
- 1.5 pounds lean ground beef; substitute ground turkey or plant-based beef for twist
- 4 cloves garlic minced
- 4 cups low-sodium beef broth
- 1 cup chicken broth instead of water; helps layering
- 4 tablespoons tomato paste
- 2 teaspoons onion powder
- 2 tablespoons Worcestershire sauce
- 1 teaspoon smoked paprika; swap for regular paprika if needed
- 2 teaspoons dried parsley
- 1 teaspoon freshly ground black pepper
- 2 cups elbow macaroni
- 2 cups shredded sharp cheddar cheese; try Gouda for twist
- Salt to taste (optional)
About the ingredients
Lean ground beef holds flavor without excess fat; you can swap turkey or plant-based for lighter or vegetarian versions, though moisture release will differ. Garlic crushes aroma early; fresh always better but powders work if needed. Beef broth replaces some water to build umami depth—don’t skip this, though chicken broth is fine if beef broth is absent. Tomato paste is main thickener, using full tablespoons over alternative tomato products helps avoid watery sauce. Smoked paprika adds warmth and subtle bite, subbing with sweet paprika loses complexity. Cheddar’s sharpness balances richness; swap with Gouda or Monterey Jack for milder creaminess. Onion powder quickens seasoning without texture disrupt. Worcestershire gives umami punch, skip if allergic but taste will change. Stirring often crucial to keep pasta separate and bottom from burning. Salt last, depends on broth salt level.
Method
- Heat large 5-quart pot over medium-high until just starting to smoke; toss in ground beef and minced garlic. Let sit few minutes before breaking apart, listen for sizzle shifts, smell garlic sweetening. Brown fully, no pink showing. Drain excess fat if more than tablespoon; lean beef won't weep much.
- Add beef broth and chicken broth to pot. Stir in tomato paste evenly, breaking up clumps to coat beef mixture in thick red layer. Sprinkle onion powder, Worcestershire, smoked paprika, parsley, and pepper. Heat stays medium-high; you want aggressive simmer to build flavor layers. Flames licking sides, liquid should almost scream boil.
- Once the mix roils in full boil – large bubbling aggressive boil popping – reduce heat to medium. Watch closely, don’t let calm fade.
- Add elbow macaroni all at once. Stir immediately to avoid mac sticking to pan bottom. Pasta will bulk and swell, grab a wooden spoon and keep it moving every 3 to 4 minutes – scrape the bottom and sides to prevent burning. The sauce thickens and darkens, a tell of starch release. After 22 to 28 minutes, poke a piece of pasta; it’s done when tender but firm to bite.
- Remove from heat. Gradually stir in cheddar in half-cup increments, watching goopy cheese melt into sauce, creates velvety hold. Cheese quantity adjustable; add less if you prefer less rich. Longer cheese mixing avoids clumps. Taste and season lightly with salt if needed depending on broth saltiness.
- Let rest 5 minutes off heat; sauce thickens further and flavors deepen. If reheating, add splash broth or water to loosen.
Cooking tips
Brown beef and garlic over medium-high until meat shows no pink, listen for sizzles shifting from raw to seared onset — garlic should smell roasted, not burnt. Drain fat if pooling more than a tablespoon — lean meat often cooks low fat so minimal fat discard here, saves flavor. When adding broths and tomato paste, stir paste thoroughly to prevent clumping — glossy sheen signals good incorporation. Heat must keep broth near rapid boil before pasta addition; lowers quickly once pasta hits. Pasta needs 22 to 28 minutes, no strict timer; press noodle for firm-yet-tender—the texture should resist bite but not crunch. Stirring multiple times helps spread starches evenly, prevents gluey lumps, and keeps bottom safe from burning. Adding cheese in small increments mixed well avoids grainy curds. Letting dish rest off heat tightens sauce and deepens flavor melding. If reheating next day, loosen sauce with broth; cold sauce thickens too much. Watch for visual color shifts from ruby-red broth to darker tones indicating caramelized flavor.
Chef's notes
- 💡 Brown ground beef and garlic first. Listen for sizzle changes. Garlic aroma shifts from sharp to sweet—watch closely avoid burnt. Drain fat if more than tablespoon, else keep flavor tight. Browning sets deep foundation; skip this, sauce flattens.
- 💡 Stir tomato paste till clumps vanish. Coat beef fully. Paste thickens sauce, if missed clumps cause uneven flavor pockets. Use full tablespoons; watery sauce means skimpy paste. Heat kept at aggressive simmer makes difference. Flames licking pot sides tell you heat’s there.
- 💡 Watch the boil, not a timer. Pasta timing varies, poke noodle for firm bite, no crunch but not mush. Sauce thickens as starch releases, color darkens from ruby red to deeper tone means caramelizing flavors inside. Stir every few minutes; bottom burns quick otherwise.
- 💡 Add cheese gradually—half cup bits. Cheese melts slow and velvety; dumping all at once causes clumps or greasy blobs. Use sharp cheddar mostly but swap Gouda or Monterey Jack for milder creamy textures. Mix long to avoid grainy spots or stringy cheese lumps.
- 💡 Rest off heat for minimum five minutes. Sauce firms, flavors deep more than first stir. If reheating next day, always add broth or water splash to loosen sauce; cold thickens harshly. Stir gently, heat slowly—avoid tough sauce or dried out pasta pieces. You want pliable, not clumpy.
Common questions
Can I swap ground beef with turkey?
Yes but moisture changes. Turkey is leaner, less fat, so less flavor and lubrication. Might need little oil added. Cook garlic slower or powder to avoid dryness. Texture slightly different, softer bite. Watch fat discard less.
What if pasta sticks or clumps?
Stirring key. Immediately after addition and every few. Use wooden spoon, scrape bottom and sides. Sauce thickens via starch, it glues pasta if you leave it. If stuck, add splash broth or water, loosen gently. Avoid too much stirring or breakage.
How do I know pasta is done?
Poke noodle, firm-yet-tender texture. No crunch, no mush. Timing varies due to stove heat, pot size. Starch release darkens sauce, it thickens, bubbles get vigorous or slow—watch visual clues not clock. Overcooked pasta smells faintly burned.
Can leftovers be frozen or refrigerated?
Refrigerate fine for 3 to 4 days. Reheat with broth or water splash for sauce loosened. Freeze okay but cheese texture shifts, sauce may separate slightly. Defrost slow. Stir well when reheating. Avoid microwaving dry without liquid.
