How To Cook Ground Beef For Pasta

Spaghetti Sauce with Ground Beef

This is something I’ve been using for years. I’ve experimented a little with it and discovered that a spoonful of sugar reduces the acidity of the tomatoes. Adding a quarter cup of heavy cream just before serving can give it a deeper flavor as well. Also, I drain the fat off the beef before adding any veggies, so that you aren’t wasting all of the garlic and onion flavor in the process!

Most helpful critical review

It’s simple, painless, and delicious. I will definitely use this recipe as a starting point in the future. The asian in me enjoys marinating stuff, which may explain why I prefer to do so. However, if you marinade the beef in 2 tablespoons soy sauce, 1 teaspoon sugar, 2 tablespoons Worcestershire sauce, and a quarter teaspoon salt for 15 minutes before sautéing, it will taste better. It makes a world of difference in the flavor of the steak you’re cooking. Instead of tasting like tomato sauce soaked in flavorless meat, it now tastes like something else entirely.

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• 5star values total 1000
• 4star values total 283. There are 57 three-star ratings, 13 two-star ratings, and four one-star ratings.

This is something I’ve been using for years. I’ve experimented a little with it and discovered that a spoonful of sugar reduces the acidity of the tomatoes. Adding a quarter cup of heavy cream just before serving can give it a deeper flavor as well. Also, I drain the fat off the beef before adding any veggies, so that you aren’t wasting all of the garlic and onion flavor in the process! It’s simple, painless, and delicious.

I will definitely use this recipe as a starting point in the future.

However, if you marinade the beef in 2 tablespoons soy sauce, 1 teaspoon sugar, 2 tablespoons Worcestershire sauce, and a quarter teaspoon salt for 15 minutes before sautéing, it will taste better.

Instead of tasting like tomato sauce soaked in flavorless meat, it now tastes like something else entirely.

I really like this recipe, and it has quickly become one of my favorites with a few little tweaks.

As opposed to diced tomatoes, I want my sauce more creamy and the tomatoes less chunky, thus I use “crushed” tomatoes instead of diced tomatoes.

When it comes to button type mushrooms, they are ideal since they are easy to see in the sauce and may be removed from the spoon for people who do not enjoy them.

It’s a meaty sauce, and the next time I make it, I’ll add some sautéed mushrooms.

This is a fantastic dish!

• I read through the reviews as I always do since some of them make me laugh out loud.
• I’m fine for making changes to a recipe if it needs it, but please don’t make changes to the recipe and then create a review that reflects something entirely different than the recipe you’re evaluating.
• However, even though we raised the ingredients by 500 and did the arithmetic, and added a bit more meat than the recipe called for, it turned out delicious and was quite simple to make.
• Continue readingAdvertisement This is a fantastic foundational recipe.
• My mother learned to use grated parmesan from an elderly Italian woman, and it truly enhances the flavor, depth, and richness of the sauce, as well as thickening it.
• There were just two changes: I used 1 1/2 pounds of beef and a large can (29 ounces) of chopped tomatoes (since I wanted a bit additional sauce), but that was about it.

My father and brother both raved about this spaghetti sauce, and I couldn’t get enough of it.

However, other than that, I didn’t have to make any substitutions for the original recipe.

How to Cook Ground Beef for Spaghetti

Ground beef is a delicious addition to pasta, and it is not difficult to prepare, though it must be handled with care. Photograph courtesy of Claudia Totir/Moment/Getty Images. Ground beef is a delicious addition to pasta, and it is not difficult to prepare, though it must be handled with care. Make sure to follow these food safety guidelines while preparing ground beef for spaghetti, and try this Italian spaghetti dish that combines ground beef with tomato sauce.

Cooking Ground Beef for Spaghetti

According to the USDA Food Safety and Inspection Service (USDA FSIS), ground meat, particularly ground beef, must be handled with care because, if there is any bacteria on the surface of the meat before it is ground, grinding it enables the bacteria to spread throughout the flesh. Escherichia coli, Salmonella, Campylobacter jejuni, Staphylococcus aureus, and Listeria monocytogenes are just a few of the bacteria that can be hazardous when consumed in large quantities, such as ground beef. These bacteria, which are known as pathogenic bacteria, should not be confused with spoilage bacteria, which can cause food to lose its flavor, smell, and quality but are not hazardous to ingest.

• The USDA Food Safety and Inspection Service (FSIS) suggests purchasing ground beef exclusively from the refrigerated area of the store and selecting only packs that are cool to the touch and are not ripped in any manner.
• As soon as you arrive home, put the ground beef in the refrigerator and consume it within a day or two of getting it.
• You may thaw the ground beef in the refrigerator, or if you don’t have much time, you can defrost it in the microwave or under cold running water until it is no longer frozen.
• The USDA Food Safety and Inspection Service (FSIS) suggests using a food thermometer to ensure that the ground beef reaches a temperature of 160 degrees Fahrenheit when boiling the spaghetti.

Italian Spaghetti Recipe

Among the recipes offered by the Texas A&M Agrilife Extension Service is one that combines ground beef with tomato sauce. Despite the fact that the recipe asks for penne pasta, you can easily change it for spaghetti if you’re in the mood for an Italian spaghetti dinner. You will require the following materials:

• An easy recipe for ground beef and tomato sauce is provided by the Texas A M Agrilife Extension Service. Despite the fact that the recipe asks for penne pasta, you can easily change it for spaghetti if you’re in the mood for an Italian spaghetti dish. It is necessary to have the following materials:

What you need to do is as follows:

• Put the pasta on the stove to cook: Cook the pasta according to the package directions
• Drain and set aside. Cook the ground beef until it is browned: Meanwhile, sauté the beef in a pan over medium heat until it is no longer pink
• While the pasta is boiling
• Toss in the sauces and seasonings and mix well: Bring the tomato sauce, beef broth, Italian seasoning, salt, and pepper to a boil in a saucepan
• Remove from heat. Toss in the spinach: Chop the spinach and put it to the skillet with the ground beef and tomato sauce combination. Cook until the spinach has wilted. Allow for a minute or two of cooking time. Putting it all together and serving it: Once the pasta has finished cooking, drain the water from it and add it to the pan. Allow it to simmer for three or four minutes, until the cheese has melted, before serving. Serve when still heated.

It produces six servings, according to the University of Texas A&M Agrilife Extension Service. Each meal has 260 calories, 28 grams of carbohydrate, 27 grams of protein, and 5 grams of fat, all of which are beneficial. However, if you are unable to get extra-lean ground beef, North Dakota State University suggests using standard ground beef and blotting it before washing it with hot water to help remove up to 50% of the fat. What you need to do is follow the steps below. After browning the beef in the skillet, move it to a dish lined with paper towels to rest for a few minutes.

Using paper towels, soak up any residual grease that has accumulated in the skillet as well.

Stack the colander on top of a big mixing bowl to catch the water.

Allow about five minutes of draining time for the meat.

Spaghetti and Meat Sauce

• The following ingredients are required: 12 ounces dry spaghetti that has not been cooked, 2 tablespoons canola oil, 1 cup chopped onion, 2 tablespoons minced garlic, 1 pound ground round beef that is 85 percent lean, 1 can (each 24 ounces) Hunt’s® Traditional Pasta Sauce, grated Parmesan cheese, optional

Nutrition Information

Information Regarding Dietary Supplements

		% Daily Value
Calcium	50mg	5%
Carbohydrate	61g	20%
Cholesterol	46mg	15%
Total Fat	15g	23%
Iron	4mg	24%
Calories	487kcal	24%
Sodium	757mg	32%
Protein	25g	50%
Saturated Fat	4g	18%
Sugars	6g	1%
Dietary Fiber	6g	24%
Vitamin C	5mg	9%
Vitamin A	450iu	9%

Ground Beef Spaghetti Skillet

Preparation/Total Time: 30 minutes

Makes

a total of 4 servings I recall my grandmother preparing this skillet meal on a number of occasions; we always looked forward to Granny’s spaghetti! My husband and I now look forward to cooking this dish for evening. If you don’t have ground beef on hand, you may easily substitute ground turkey for the ground beef in this recipe. —Jill Thomas from Washington, Indiana. Recipe photo courtesy of Taste of Home for Ground Beef Spaghetti Skillet.

Ingredients

• Ground beef
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 medium green pepper, chopped 1-and-a-half cups of water 1 can (14 1/2 ounces) chopped tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon grape jelly
• 1/2 teaspoon salt
• 6 ounces uncooked thin spaghetti, halved

Directions

1. Cook, breaking up the beef into crumbles, over medium heat in a Dutch oven for 8-10 minutes, or until the meat is no longer pink and the veggies are cooked
2. Drain
3. Repeat with other ingredients. Combine the water, tomatoes, tomato sauce, chili powder, jelly, and salt in a large mixing bowl. Bring the water to a boil. Add the pasta and mix well. Reduce heat to low and cook, covered, for 6-8 minutes, or until spaghetti is soft.

• Observations from the Test Kitchen: The chili powder gives this spaghetti dish a somewhat southern taste
• To finish, top each dish with your favorite taco toppings, such as sour cream and chopped green onions.

Nutrition Facts

1-1/2 cups has 431 calories, 15 grams of fat (5 grams of saturated fat), 70 milligrams of cholesterol, 843 milligrams of sodium, 47 grams of carbohydrates (10 grams of sugars, 5 grams of fiber), and 28 grams of protein.

Ground Beef Pasta

Stephanie is the author of this piece. The date is October 19, 2020. (UpdatedJune 14, 2021) 110* It is possible that this content contains affiliate links. More information may be found at » This Ground Beef Pasta dish is a quick and simple 30-minute supper that can be made with whatever type of pasta you choose. Those who have tried it have raved about it, and you will as well. Always serve this dish with a side of Garlic Bread and Cheese.

Ground Beef Pasta

You’ve probably heard of the Italian-style version of Hamburger Helper, right? In comparison, this is almost 60 times more effective while requiring virtually the same amount of time to prepare. Hamburger Helper appears to be appetizing, but it always falls short in my opinion. I assure you that this ground beef spaghetti dish will not let you down. Once you’ve tried it, you’ll be making it on a regular basis. I believe my family consumes it once or twice a week. The greatest ground beef recipes are those that are simple to prepare.

How to Make It

Ingredient amounts and detailed directions may be found in the recipe card attached to this page. Cook and crumble the ground beef over medium heat until it is well cooked. Cook until the onions are softened, about halfway through the cooking time. Grease should be drained. Cook for 1 minute once you’ve added the garlic. Season with salt, Worcestershire sauce, and flour to taste. Cook for 3 minutes to eliminate the raw flour flavor after stirring everything together. Add the chicken broth and scrape the bottom of the pan with a silicone spatula to remove any browned bits.

Bring the water to a boil, then decrease the heat to a simmer.

Once the water is boiling, add the pasta and simmer for 7 minutes, or until the pasta is tender, according to package directions.

Reduce the heat to low and carefully stir in the cheese until it has melted. Using a whisk, mix all of the ingredients. Toss the pasta with the sauce once it has been drained. Serve with garlic bread and a sprinkling of cheese.

Pro Tips

• Remove the cheese from the heat and put it aside with the half-and-half
• The cheese and half-and-half should not be cold when they are added to the sauce. Instead of using bagged shredded cheese since it includes cellulose, shred your cheese from a block to ensure that it melts as well into the sauce. The following pastas are also nice with this meal: Penne, rigatoni, ziti, bowtie, and cavatappi Optional ingredient additions were chopped tomatoes, frozen peas, carrots, and/or maize, all of which were optional. If you don’t have half & half on hand, you may substitute milk, but the sauce won’t be as thick and creamy. Reduce the heat to low before adding the milk to avoid curdling it
• Whole milk is the best option.

Storage

Keeping it refrigerated for up to 3-4 days or frozen for up to 3 months is the best method of preserving it.

Try These Next

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Tried This Recipe?

Please leave a review; I appreciate hearing from you! ⭐⭐⭐⭐⭐ This Ground Beef Pasta dish is a quick and simple 30-minute supper that can be made with whatever type of pasta you choose. Those who have tried it have raved about it, and you will as well.

• 2 tablespoonsItalian seasoning
• 1 teaspoonkosher salt
• 1 12 pound ground beef, 85 percent lean
• 1 small yellow onion, diced, 3 cloves garlic, minced
• 2 teaspoonsItalian seasoning
• 1 teaspoon kosher salt
• 3 tablespoons flour, optional—helps thicken the sauce
• 13 cupRotini pasta
• 1 TablespoonWorcestershire Sauce
• 16 oz. tomato sauce
• 1 cupchicken broth
• 12 cuphalf and half (half cream, half milk)
• 1 cupshredded cheddar cheese

• Toss the cheese into a large mixing bowl and set it aside with the half and half. We don’t want them to be too cold when we add them to the sauce, so keep them warm. Cook and crumble the ground beef over medium heat until it is well cooked. Halfway through, add the onions and simmer until softened, about 5 minutes. Grease should be drained. Cook for 1 minute once you’ve added the garlic. Season with salt, Worcestershire sauce, and flour to taste. Cook for 3 minutes, stirring constantly, to eliminate the raw flour flavor. Add the chicken broth and scrape the bottom of the pan with a silicone spatula to remove any browned bits. Combine the tomato sauce and Italian spice in a large mixing bowl. Bring the water to a boil, then decrease the heat to a simmer. Preparing the pasta takes around 15 minutes while you’re cooking water for it. The pasta should be cooked for 7 minutes or according to the package directions after the water is boiling. Slowly whisk in the half-and-half to the sauce, being sure to incorporate it completely. Reduce the heat to low and carefully stir in the cheese until it has melted. Using a whisk, mix all of the ingredients. Toss the pasta with the sauce once it has been drained. Serve with garlic bread and a sprinkling of cheese.

Bagged shredded cheese includes cellulose, which keeps it from clumping together in the bag, but it does not melt as creamy or taste as wonderful as cheese that has been sliced from a block, so slice your cheese from a block instead. Heluva GoodOrange Cheddar is a favorite of mine. As an alternative to rigatoni, Rigatoni, Ziti, Bowty, or Cavatappi are other suitable pastas to serve with this dinner. Additional ingredients that can be used include: chopped tomatoes (drained), frozen peas, carrots, and/or corn.

Preventing it from curdling requires lowering the heat before adding the milk.

Heavy cream, on the other hand, can be utilized in a variety of situations.

668 calories, 60 grams of carbohydrates, 55 grams of protein, 23 grams of fat, 12 grams of saturated fat, 146 milligrams of cholesterol, 1738 milligrams of sodium, 1303 milligrams of potassium, 5 grams of fiber, 8 grams of sugar, 902 international units of vitamin A, 16 milligrams of vitamin C, 316 milligrams of calcium, and 7 milligrams of iron The Main Course is the first course in the sequence.

American and Italian cuisines are available.

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Penne Pasta with Meat Sauce

The other night, my mother prepared a penne pasta meal that took everyone by surprise, even myself. My 10-year-old nephew, who is as slender as a spatula and refuses to eat anything, ate this penne pasta with enthusiasm and requested for more the next day. My carb-avoidant sister couldn’t keep her hands off of it. My father proclaimed it a resounding success! Later that night, my father demanded that my mother describe in detail how she had created this particular penne pasta meal for him. Thanks be to God, for past experience has proven that my mother’s recipe memory has a half-life of only a few hours.

It was all returned to her once a few letters from her devoted father were sent. Elise Bauer is a woman who works in the fashion industry.

Tip for the Meat Sauce

The key to making this penne pasta dish successful is to be creative. Cooking the beef until it is sufficiently browned for the meat sauce! Using a cast iron frying pan over high heat, allowing the ground beef to cook in its own fat without stirring, gives the meat a better opportunity to brown and become flavorful.

How to Store and Freeze

Leftovers of this penne pasta may be stored in an airtight container for up to five days and reheat well in the microwave. If the mixture appears to be drying up, add a splash of water or milk to soften it up a little more. The meat sauce, on the other hand, does not freeze well, and neither does the pasta. If you wish to freeze part or all of the meat sauce for future meals, you may just omit the pasta from the recipe. To freeze the sauce on its own, heat the sauce until it is entirely cooked through, then allow it to cool completely.

Prepare the dish by defrosting it overnight in the refrigerator before reheating it, or by cooking it immediately from the freezer over low heat in a sauce pan.

Elise Bauer is a woman who works in the fashion industry.

Try These Other Great Pasta Dinners

• Overnight leftovers of this penne spaghetti will store for about five days in an airtight container and reheat beautifully in the microwave. If the mixture appears to be drying up, add a splash of water or milk to soften it up. The meat sauce, on the other hand, does not freeze well, and neither does the spaghetti. Remove the pasta from the recipe if you wish to freeze part or all of the meat sauce for later use. To freeze the sauce on its own, heat the sauce until it is entirely cooked through, then allow the sauce to cool to room temperature. Fill freezer containers or bags with the mixture and store in the freezer for up to three months. Prepare the dish by defrosting it overnight in the refrigerator before reheating it over low heat in a sauce pan. To loosen up the sauce if it appears to be too thick, add a splash or two of water or milk. Elise Bauer is a young woman who has a passion for fashion and beauty.

• 4 cups choppedonion (about 1 largeonion)
• 2 cloves minced garlic
• 8 ounces penne pasta
• 2 tablespoons extra virgin olive oil
• 2 cups choppedonion (about 1 largeonion)
• 2 cloves minced garlic one-tablespoon dry Italian spice (a combination of dried basil, oregano and rosemary, thyme and marjoram, as well as savory)
• A sprinkle of dried thyme
• A dash of red pepper flakes
• 1/2 teaspoon fresh thyme
• 3 fresh basilleaves, chopped, or 1/2 teaspoon dried basil
• 2 1/2 cups scanned chunkytomato sauce (approximately one 28-ounce can, preferably Muir Glen brand if available)
• 1 teaspoon sugar
• 1 tablespoon chopped fresh parsley
• Salt and freshly ground black pepper
• 1pound ground beef (16 percent fat)
• 3 fresh basilleaves, chopped, or 1/2 teaspoon dried basil

1. Prepare the penne pasta: Bring a large pot filled with 4 quarts of water to a boil over high heat. When the water comes to a boil, add 2 tablespoons of salt to taste. When the water has returned to a boil, add the pasta to the saucepan and stir well. Allow to cook over high heat with a vigorous boil for 30 minutes, uncovered. Set a timer for 8-10 minutes, or whatever the manufacturer’s instructions indicate is necessary for al dente spaghetti (cooked but still a little firm). Cook onions, garlic, and spices in a skillet after draining the pasta: Once the water has begun to boil, begin working on the sauce. In a very big pan, heat the olive oil over medium heat until shimmering. Combine the chopped onion, Italian seasoning, and red pepper flakes in a large mixing bowl. Cook, stirring periodically, for 5 minutes, or until the onions are tender and translucent. Season with salt and pepper after adding the garlic and fresh thyme. Cook for a further minute, or until the garlic is aromatic, before serving. Remove the pan from the heat and set it aside. Elise Bauer’s recipe for browning ground beef: Heat a big cast iron skillet over high heat until hot. Using a good amount of salt, coat the bottom of the pan. Break up tiny bits of ground beef and drop them into the pan without stirring once the pan is heated. (It may be necessary to work in batches
2. Do not overcrowd the skillet.) It is important that the meat be properly browned. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry. If the pan is too hot and the meat is burning rather than browning, remove the pan from the heat for a few seconds and then turn the heat down to medium high to prevent further burning. Our coil electric stove requires the highest heat level in order to brown the beef appropriately, however your stove may require a lower heat setting. Use a metal spatula to flip the meat over after it has browned on one side (a couple of minutes). Repeat this process until the meat has been browned on both sides. In the event that you are using a cast iron pan, you may now turn off the heat and remove the pan from the stove. The remaining heat in the pan will allow the meat to finish cooking. Elise Bauer’s recipe for beef and tomato sauce on onions is as follows: Remove the meat from the cast iron pan and place it in the pan with the seasoned onions, using a slotted spoon to transfer the meat. Toss in the tomato sauce. Break up the larger bits of meat into tiny pieces by scraping the edge of your metal spatula over them. Toss in the basil. Add 1 teaspoon of sugar to taste. Bring to a simmer over a low heat and cook, uncovered, for 15 minutes until the vegetables are tender. Elise Bauer is a woman who works in the fashion industry. Elise Bauer
3. Season with salt and pepper to taste, then add the pasta: After 15 minutes of simmering, taste the sauce and adjust the spices. Taste and season with salt and pepper to your liking. If the sauce is excessively acidic, a bit extra sugar can be added. If the sauce appears to be a touch dry, add a little more tomato sauce. Add in the cooked penne spaghetti and mix well. Garnish with parsley that has been chopped. Serve as soon as possible. Elise Bauer is a woman who works in the fashion industry.

Nutrition Facts(per serving)
516	Calories
28g	Fat
31g	Carbs
36g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories	516
% Daily Value*
Total Fat28g	35%
Saturated Fat 9g	43%
Cholesterol101mg	34%
Sodium1051mg	46%
Total Carbohydrate31g	11%
Dietary Fiber 4g	14%
Total Sugars 8g
Protein36g
Vitamin C 14mg	72%
Calcium 73mg	6%
Iron 6mg	32%
Potassium 982mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Easy Creamy Ground Beef Pasta

It is possible that this content contains affiliate links. For additional information, please go to myaffiliate disclosure. This ground beef pasta recipe has the flavor of something that has been cooked slowly and long, yet it can be prepared in less than 30 minutes! This recipe is ideal for weeknights when you have a lot to do. This ground beef pasta is likely to be a hit if you’ve already tried and appreciated myCreamy Beef and Shellsor myHomemade Hamburger Helper. This dish is similar to a quickbolognese sauce in terms of preparation time.

My favorite comfort dish as a child was spaghetti with meat sauce, and as an adult I’ve made it a point to always have some variant of this sauce in my freezer.

Although I used penne for the photographs, this recipe may be made with whatever pasta form you choose or whatever you happen to have on hand at the time.

How to make pasta with ground beef

This dish is simple to prepare! You begin by sautéing the onion for a few minutes, after which you add the beefgarlic and break it up with a spoon, frying it until it’s browned on all sides. After that, you’ll add the canned tomatoes, tomato paste, Dijon mustard (optional, but highly recommended for adding layers of flavor), and Italian spice to taste. Allow it to cool for a few minutes before adding the cream and continuing to simmer for a few more minutes.

Toss the spaghetti with the sauce and serve. I like to add some parmesan cheese on top of my pasta. Obviously. So simple, yet so delicious. (The whole list of ingredients and directions may be found in the recipe card below.)

Recipe notestips:

• This recipe stores nicely in the freezer. Always prepare a large quantity of sauce ahead of time (or even double it), and it’s simple to remove a single serving from the freezer for a quick meal. I prefer to use the leanest ground beef I can find for this recipe. It saves you the trouble of having to drain the fat out. Because this is a cream-based recipe (especially one that includes an acidic tomato sauce), substituting something else for the cream may cause it to curdle, so keep that in mind
• I understand that some people don’t like chunks or pieces of tomatoes, so feel free to substitute tomato sauce for the diced tomatoes if you prefer. Alternatively, use small diced toms. If you want this recipe to have a cheesy flavor, try adding in 1/2 cup of cheddar cheese. The sauce was adequate for me, but if you want to add extra, you may use up to a full cup of heavy cream. If you happen to have some fresh basil on hand, it would be a wonderful addition to this pasta sauce (just add it right at the end).

More tasty ground beef recipes to try:

• Simple Ground Beef Casserole
• Easy Ground Beef Stroganoff
• Easy Cheesy Baked Ravioli
• Cheesy Beef Stuffed Shells
• Simple Ground Beef Casserole

Is this creamy ground beef spaghetti something you’d want to try? Questions? Please let me know in the comments section below.

Easy Creamy Ground Beef Pasta

• This ground beef pasta recipe has the flavor of something that has been cooked slowly and long, yet it can be prepared in less than 30 minutes! This recipe is ideal for hectic weeknights. Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineAmericanServings4Calories584kcal

• 7 cups heavy whipping cream, 8 ounces uncooked pasta, 1 tablespoon olive oil, 1/2 medium onion chopped, 1 pound extra lean ground beef, 3 cloves garlic minced, 1 (14 fluid ounce) candiced tomato with juices, 2 tablespoons tomato paste, 1/2 teaspoon Dijon mustard (see note), 1/4 teaspoon Italian seasoning, 3/4 cup heavy whipping cream season with salt and pepper to taste
• Optional: freshly grated parmesan cheese (to taste)

• Prepare the pasta by boiling it in salted water until it is al dente according to package recommendations
• Cook the onion and olive oil in a big skillet (or small pot/Dutch oven) over medium-high heat for 4-5 minutes until the onion is translucent. Cook for another 8 minutes or more, or until the ground beef has browned, after which remove from the heat and discard the garlic (break the meat up with your spoon as you go along). If there is a lot of fat, use a spoon to remove it. Combine the tinned tomatoes, tomato paste, Dijon mustard, and Italian seasoning in a large mixing bowl until well combined. Simmer for 4-5 minutes, or until the sauce has thickened a little
• Remove from heat. Cook for another 3-5 minutes, stirring constantly, until the cream has warmed through and reduced a little. Depending on how much salt and pepper you need, mix the spaghetti with the sauce. If preferred, top with parmesan cheese before serving.

• The Dijon mustard isn’t absolutely required (you don’t have to purchase a jar just for this recipe), but it’s excellent for enhancing the flavor of sauces like this, so I always have some on hand in my refrigerator. If you don’t like chunks of tomato, you may substitute a can of tomato sauce for the diced tomatoes (or use miniature diced tomatoes instead). Unless otherwise stated, all nutritional information is supplied as a service only and should not be taken as a guarantee of any kind. Ingredients might vary, and SaltLavender makes no representations or warranties as to the correctness of this data.

Calories:584kcal Carbohydrates:51g Protein:34g Fat:27g 14 g of saturated fat Cholesterol:131mg Sodium:176mg Potassium:849mg Fiber:3g Sugar:6g 894 International Units of Vitamin A Vitamin C (13 milligrams) Calcium:92mg Iron:5mg Keywords: ground beef pasta, creamed beef pasta, ground beef rigatoni

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A simple, weeknight-friendly spaghetti and meat sauce that is created entirely from scratch is shown here. To prepare this easy spaghetti dish, you can use ground beef, turkey, hog, chicken, or lamb as the meat of choice. Navigate directly to the Spaghetti with Meat Sauce recipe.

How to Make the Best Spaghetti

For this pasta, we use our favorite fast beef sauce recipe, which you can find here. It is produced in a single pot, is extremely tasty, and can be prepared in less than 45 minutes. Making the spaghetti sauce ahead of time is also a good idea. It will keep in the refrigerator for up to three days and in the freezer for around three months.

To Cook the Best Spaghetti We Have a Few Simple Tricks

Check the package directions for the pasta you intend to cook before getting started. A general cook time for “al-dente” pasta should be specified on the package; this signifies that the pasta should be soft but not mushy when done. It will still have a bit of a bite to it, which is just what you want. Set a timer for a minute or two before the recommended cooking time after you’ve determined it. If the box specifies 10 minutes, set a timer for 8 minutes instead of 10. This way, when the 8-minute mark comes along, you may check on the spaghetti to make sure it hasn’t already been finished.

1. Cook the pasta in salted water until it is al dente.
2. This seasoning is done while the pasta is cooking and is essential for the best-tasting spaghetti.
3. Don’t just pour the sauce over the spaghetti and call it a day.
4. Baked spaghetti is similar to lasagna, but it is less time-consuming, and if you want vegetables, try our simple vegetarian spaghetti.
5. It’s only that this way it tastes better.
6. Here’s how to make zucchini noodles pasta according to our recipe.

How Much Salt Should I Add to Pasta Water?

We season our pasta water with a lot of salt (it makes the pasta taste delicious). We use approximately one tablespoon of salt for every four quarts (16 cups) of water we use. This is the right amount of water to cook 1 pound of pasta.

More Easy Pasta Recipes

Using a basic tomato meat sauce, spaghetti, cheese, and a layer of creamy pesto on top, this Baked Spaghetti is quick and easy to prepare. It has been remarked by several of our readers that ourMeaty Lasagna Recipe is the greatest they have ever tasted! Beef, sausage, and a homemade sauce are combined in this dish. Simple Fettuccine Alfredo is created with a silky smooth sauce made with butter and parmesan cheese, cooked sausage, and softly wilted spinach, and served over angel hair pasta.

Try our Fresh Veggie Spaghetti if you’re looking for a lighter alternative to traditional spaghetti. The sauce is easy, vegetarian, and created entirely from scratch using ingredients found in the kitchen.

Easy Weeknight Spaghetti with Meat Sauce

Our favorite weeknight-friendly spaghetti dish, complete with a homemade meat sauce that is created entirely from scratch. To prepare this simple spaghetti dish, you may use ground beef, turkey, pig, chicken, or lamb. This recipe yields roughly 6 servings of sauce and 5 cups of pasta.

Watch Us Make the Recipe

Sauce for Spaghetti and Meat ground beef, turkey, chicken, or lamb (1 pound) 1 pound lean ground meat 3 tablespoons extra-virgin olive oil one-half cup (135 grams) finely chopped onion 3 garlic cloves, peeled and minced (1 tablespoon) the tomato paste (about 2 tablespoons) 1/2 teaspoon oregano leaves (dried) a pinch of red pepper flakes (crushed) 1 cup of liquid (water, broth, or red wine) 1 can (28 ounces) crushed tomato sauce Season with salt and freshly ground black pepper.

Fresh basil leaves in a handful, plus more leaves for serving 12 ounces of dry spaghetti or your favorite type of pasta parmesan cheese (about 1/2 cup) shredded Optional ingredients are listed in the notes.

3 to 4 anchovy fillets, minced with part of their oil, or anchovy paste can be substituted.

Directions

• Prepare the sauce by heating the oil in a large saucepan over medium-high heat until shimmering (we use a Dutch oven). Cook until the beef is browned, approximately 8 minutes, then remove from the heat. Break up the meat with a wooden spoon while it cooks, so that it becomes smaller crumbles. Cook, turning occasionally, until the onions are softened, about 5 minutes, until the onions are translucent. Cook, stirring constantly, for approximately 1 minute after adding the garlic, tomato paste, oregano, and red pepper flakes. Remove from the heat and set aside. Pour in the water and scrape the bottom of the saucepan with a wooden spoon to remove any chunks of meat or onion that have gotten caught there. Combine the tomatoes, 3/4 teaspoon salt, and a hefty sprinkle of black pepper in a large mixing bowl. Bring the sauce to a low boil, stirring occasionally. Cook, uncovered, at a low simmer for 25 minutes until the vegetables are tender. Continue to whisk and taste the sauce a few times while it cooks so you may adjust the seasoning as needed (see notes for spice ideas)

• Bring a large pot of salted water to a boil, and then cook the pasta according to package directions, checking for doneness a minute or two before the recommended cooking time
• Prepare the Sauce

• To finish, remove the sauce from the heat and mix in the basil until well combined. Toss in the cooked pasta and set aside for a minute or two to let the pasta to absorb some of the sauce before serving. Repeat the process, and then serve with a sprinkling of parmesan on top.

Adam and Joanne’s Tips

• Pour in the basil just before serving. To finish: remove sauce from heat and remove from heat again. Toss in the cooked pasta and set aside for a minute to let the pasta to soak up some of the sauce before serving. Adding more parmesan on top before serving is a nice touch.

Prepare sure to take a photo and tag it with the hashtag #itinspiredtaste if you make this recipe – we love to see your creations on Instagram and Facebook! You may find us at: @inspiredtaste Nutritional Information Per Serving: A serving size equal to one-sixth of the dish has 486 calories, 16.7 grams of total fat, 4 grams of saturated fat, 58.1 milligrams of cholesterol, 977.4 milligrams of sodium, 58.2 grams of carbohydrates, 4.7 grams of dietary fiber, 10.3 grams of total sugars, and 27.3 grams of protein.

How to Cook Ground Beef for Spaghetti

EXCLUSIVE: The Unlocking of the Secret to PERFECT ground beef for your spaghetti dish! How to prepare robust and delectable chunky or even fine crumbled ground beef for your fantastic tomato sauce will be covered in this tutorial! Today, I’m going to show you how to prepare ground beef for spaghetti!

Why This Recipe Works

• Simple
• You probably already have all of the items in your refrigerator or cupboard. Preparation time is 30 minutes or less.

HERE’S HOW IT’S DONE

STEP 1. Preheat the pan and then begin breaking up the slab of ground beef with your hands. Make sure to season with salt, pepper, and any other ingredients that you enjoy. STEP 2: Break up the meat until it reaches the consistency you wish for your dish. People have different preferences when it comes to meat portions. Some prefer little pieces, while others prefer huge chunks. It is entirely up to you! If you want to make finely ground beef, you may learn how to do it right here! STEP 3: Remove the beef from the fire as soon as the color of the meat has faded to a pale pink.

If there is any surplus fat, you may either drain it or leave it at this point.

IMPORTANT POINTS TO REMEMBER:

• Make careful to remove the meat from the heat as soon as the pink color has faded from the flesh.

• You are not have to remove the extra fat unless you like to (a little fat will enhance the flavor of the dish).

• Season your steak with salt and pepper! Always use a little of salt and pepper to season your food.

Frequently Asked Questions (FAQ’s)

Yes! Cooking your ground beef in the oven is something you should definitely explore!

It decreases the amount of mess and allows you to use the burner for other things. Place the beef on a baking sheet that has been lined with parchment paper. Cook the beef for 15 minutes at 425 degrees, breaking it up into little pieces while it cooks.

How long does it take to cook ground beef?

This is dependent on the type of cooking procedure you are employing. Pan Cooking time: between 7 and 10 minutes is recommended for cooking. Cooking time in the oven is 15 minutes. Cooking time in the microwave (not recommended): 5 minutes 5 to 8 minutes for boiling (not advised).

Should I drain the meat for spaghetti?

If there is a lot of extra fat, part of it should be drained, but not all of it. The fat enriches the taste of the meat.

What kind of ground beef is best for spaghetti?

• It is possible to use any ground beef for spaghetti, however some beef has a larger fat content than others and so tastes better. Make sure you examine the package for the amount of fat included inside it. Generally speaking, fat level in the 70 percent to 80 percent range is the most effective, but it will produce more fat to drain. 90 percent beef will contain less fat and will be somewhat less delicious than 100 percent meat.

What Kind of Spaghetti Sauce Should I Use?

You may use whatever type of sauce that you choose. Store-bought sauce is wonderful, but you can also create your own with relative ease.

Do I Need To Make My Own Sauce From Scratch?

The answer is no, you do not need to prepare your own sauce from scratch; a store-bought sauce would do just as well.

Tips and Tricks

• Make certain that your meat is properly seasoned! Seasoning refers to the addition of salt and pepper. If you’re not sure whether or not the seasoning is sufficient, try it out. Remove the meat from the oven as soon as the pink hue has faded. In this way, you may prevent your meat from becoming dry. Don’t overcook your meat
• Ground beef doesn’t require any additional oil to cook. Simply place the ingredients in a pan and cook them up. The fat from the beef will aid in preventing it from sticking to the pan. If you want to cook beef in the oven, just prepare a baking sheet with parchment paper and split the beef up into little pieces. Cook for 15 minutes at 425 degrees. Always check the fat percentage of the beef packing before cooking. Different fat compositions are beneficial for different purposes. The greatest tasting ground beef for your spaghetti dish should be 80/20 ground beef
• If you need an amazing spaghetti sauce recipe to utilize with this ground beef, check out The Best Spaghetti Sauce Ever.

PRO SUGGESTIONS:Pro SUGGESTIONS Don’t remove all of the extra fat at once. Keep some for yourself to enjoy the extra meaty flavor!

If You Enjoyed This Ground Beef Recipe, You Might Also Enjoy These Other Beefy Wonders…

• Recipes include: The Ultimate Guide to Cooking Ground Beef
• How to Thaw Ground Beef
• Southern Baked Spaghetti
• How to Drain Ground Beef
• And Southern Baked Spaghetti.

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• 1 pound ground beef
• 1 teaspoon Kosher salt
• 12 teaspoon ground black pepper

• Place the ground beef in a frying pan and cook over medium heat until the meat is browned. Using your hands, begin breaking up the ground beef into little crumbles, or whatever size crumbles you desire
• Sprinkle salt, pepper, or any seasonings you choose on the steak before cooking it. When the meat is no longer pink in color, take it from the fire and stir in the spaghetti sauce, following the directions on the sauce recipe.

• Make certain that your meat is properly seasoned! When in doubt about whether or not the seasoning is sufficient, try a piece of the dish. Remove the meat from the oven as soon as the pink hue has faded. In this way, you may prevent your meat from becoming dry. Don’t overcook your meat
• Ground beef doesn’t require any additional oil to cook. Simply place the ingredients in a pan and cook them up. The fat from the beef will assist to prevent it from adhering to the pan and will also help to keep it moist during cooking. Cooking beef in the oven is simple
• Simply line a baking sheet with parchment paper and split the steak apart. Cook for 15 minutes at 425 degrees. Always check the fat percentage of the beef packing before cooking. Fats with varying amounts of saturated fats are beneficial for different purposes.

PRO SUGGESTIONS:Pro SUGGESTIONS Don’t remove all of the extra fat at once. Keep some for yourself to enjoy the extra meaty flavor! Nutritional Values Instructions on how to prepare ground beef for spaghetti Amount Per Serving (in grams) Calories289 calories from fat 207 percent of daily value* fat 23g35 percent saturated fat 9g45 percent cholesterol 81 mg27 percent sodium 657 mg27 percent potassium 306 mg calorie from fat 207 percent of daily value* fat 23g35 percent Saturated fat 9g45 percent sodium 657 mg27 percent potassium 306 mg calorie from fat 207 percent of daily value* fat 23g35 percent saturated fat 9g45 percent carbohydrate glycemic index (g) 9 percent 14% of the diet is made up of fiber 1g1 percent of sugar Calcium is 20mg and contains 19g of protein (38 percent).

2 percent Iron2mg11 percent Magnesium2 percent * A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

Ground Beef & Pasta Skillet

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Directions

• In a large skillet, heat the oil over medium heat until shimmering. Cook, stirring constantly, for 8 to 10 minutes, or until the beef is no longer pink and the mushroom juice has mostly drained, depending on how big your mushrooms are. Advertisement
• Combine tomato sauce, water, Worcestershire sauce, Italian seasoning, salt, and garlic powder in a large mixing bowl until well combined. Toss in the spaghetti. Bring the water to a boil. Cook, tossing occasionally, until the pasta is cooked and the majority of the liquid has been absorbed, 16 to 18 minutes
• Cover and set aside. Cheese should be sprinkled over the pasta, which should be cooked for another 2 to 3 minutes until the cheese is melted. If desired, garnish with basil leaves.

Nutrition Facts

Per serving: 582 calories; 44.3 grams of protein; 54.9 grams of carbohydrates; 7.5 grams of dietary fiber; 4.5 grams of sugar; 20.8 grams of fat; 7.2 grams of saturated fat; cholesterol 100.7 milligrams; vitamin A iu 1220IU; vitamin C 17.1 milligrams; folate 27.3 micrograms; calcium 160.3 milligrams; magnesium 57.5 milligrams; potassium 1262.2 milligrams; sodium 690.6 milligrams Exchanges: 4 g protein, 3 g carbohydrates, 2 1/2 g vegetables, half a fat serving, half a high-fat protein serving

How to Cook Ground Beef (Boiling Ground Beef for Tacos, Spaghetti, etc.)

Do you want to know how to cook ground beef? While frying ground beef is a popular method, boiling ground beef is simple, quick, and results in leaner meat! Cooking ground beef in this manner results in perfectly disintegrated ground beef that may be used in tacos, chili, spaghetti sauce, and other dishes.

How to Cook Ground Beef (Boiled Ground Beef)

This recipe will teach you how to prepare ground beef or chuck roast so that you may use it in other dishes later on. Boiling ground beef is a unique method of cooking it, resulting in little crumbles of meat when it is done. It’s so simple and foolproof! In this article, you will learn how to prepare ground beef so that it may be used in a variety of other dishes. The majority of people appear to fry ground beef in order to brown it before using it in other meals, however boiling ground beef is sometimes the best alternative.

Even better, as compared to frying ground beef in oil, boiling ground beef is a considerably healthier alternative.

This is my preferred method of cooking ground beef for tacos, but it is also excellent for preparing other dishes such as meat sauce for spaghetti, chili, casseroles, and other dishes.

Want to know how to cook ground beef for tacos, chili, and other dishes? Look no further. Cooking ground beef in a pot of boiling water is a simple, quick, and healthful way!

Is it better to fry or boil ground beef?

Lots of people fry ground beef and brown it in a skillet before using it as an ingredient in a dish. While frying is convenient and may be done quickly, frying anything in oil or butter will result in an increase in fat and calories. I enjoy boiling ground beef since it results in a much leaner product and because the boiling procedure is quite simple. Cooking ground beef in this manner also results in perfectly crumbled ground beef, which is excellent for tacos and pasta sauces, among other things.

What to Make with Ground Beef

Ground beef is versatile and may be used in a variety of dishes. Once you’ve learned how to prepare ground beef, you’ll want to use it in a variety of dishes all of the time. So if you find yourself with some leftovers in the refrigerator but aren’t sure what to do with them, boil them up and try one of these recipes! Ground beef may be used in a variety of dishes, including:

• Cooking using ground beef Tacos, Spaghetti with Meat Sauce, Cheese Enchilada Stuffed Peppers, chili (Cincinnati Chili,Easy 6 Ingredient Chili), Burgers, Beef Stroganoff Casserole, Chili Mac, Beef Bolognese, and more dishes.

How to Boil Ground Beef

The boiling technique for cooking ground beef is quite simple to use. All you need is ground beef or chuck and water, as well as a large pot or skillet on the stovetop. Boiling ground beef on the stove will only take a few minutes, making it a quick and convenient way to get it ready for whatever dish you may have in mind. Cooking Ground Beef the Right Way:

1. Put the ground beef in a large saucepan and bring it to a boil. Fill the saucepan halfway with water, just enough to completely submerge the meat. Use a wooden spoon to break up the meat into small bits before serving. Bring the water to a boil, stirring often to ensure that the meat remains in tiny bits
2. Remove from the heat. Once it begins to boil, reduce the heat to low, cover the pot, and allow it to simmer until the meat is completely cooked through. Drain the boiling ground beef and season it to your desire (or according to the directions on the package or recipe)

How long to cook ground beef?

Once the water has come to a boil, remove the saucepan from the heat and set it aside to simmer. For it to be properly cooked through, it should only take approximately 15 minutes. Make sure to keep an eye on the meat since it will turn brown when it’s done.

What temperature to cook ground beef?

Immediately after the water comes to a boil, cover the pot with a lid and reduce the heat so that it is only barely boiling. For it to be properly cooked, it should only take around 15 minutes. Keep an eye on the meat since it will begin to brown when it is done.

How do you drain ground beef?

The ground beef will need to be drained once it has been boiled for the specified amount of time. Set up a strainer inside a big bowl to catch any fat or oil that could otherwise drip down the drain of your kitchen sink. Pour the boiling beef through the sieve into the bowl, and the grease will be caught in the bowl. After draining the meat, you can gently rinse it to remove any excess fat if it is necessary to do so.

How long does cooked ground beef last in the refrigerator?

Ground beef should be stored in an airtight container if you’re preparing it ahead of time or if you have any leftover (let it cool before storing). Ground beef that has been boiled will keep in the refrigerator for a couple of days. You may also freeze it for up to two months to use at a later time.

How to Cook Ground Beef for Tacos

Do you want to know how to prepare ground beef for tacos? Look no further. Cooking ground beef in a pot of water is my preferred method. Simple, it produces leaner meat, and it yields the PERFECT ground beef crumbles for tacos when followed to the letter. You can simply season it for tacos using myHomemade Taco Seasoning, or you can use any seasoning you choose. Once it’s been cooked and drained, transfer it to a large serving bowl so that everyone may build their own tacos to take home.

That’s my preferred method of preparing Taco Night, with bowls of cheese, lettuce, tomatoes, salsa, sour cream, and other toppings put out on the table. Simply reheat some taco shells or tortillas and you’re ready to go!

What spices go well with ground beef?

The beautiful thing about ground beef is that it can be easily seasoned in any way that you like. What works best is highly dependent on the product you’re creating! In the case of tacos, a simple taco spice blend will do the trick very well. No matter what you’re cooking or eating, seasoning with salt and pepper is a simple approach to enhance flavor. Onion, garlic powder, red pepper flakes, and thyme are all popular seasonings that may be used in a wide variety of dishes as well. If you’re using the boiling beef to make sauces, stews, casseroles, or other dishes, you won’t have to bother about seasoning it separately like you would with ground beef.

Boiled ground beef is really simple to make, and it’s a terrific simple culinary technique to have under your belt as a beginner cook.

More information on how to cook ground beef by boiling may be found in the recipe card provided below.

More culinary lessons and fundamental how-are to’s available on our website.

• What’s great about ground beef is that it can be easily seasoned in any way that you like. That largely depends on what you’re producing and how well it works! If you’re making tacos with ground beef, a basic taco seasoning can do the trick. Any dish that calls for salt and pepper will benefit from the addition of this basic seasoning. Other popular seasonings include onion powder, garlic powder, red pepper flake, and thyme, all of which are versatile and may be used in a wide variety of dishes. Unless you’re incorporating the cooked beef into sauces, stews, casseroles, or other dishes, you won’t have to bother about seasoning it separately. It is actually preferable to boil ground beef without seasoning and then add it in after draining, or while you are cooking other meals with it. Boiled ground beef is really simple to make, and it’s a terrific simple culinary technique to have under your belt as a beginner chef. Having learned how to prepare ground beef, what are you planning on preparing for dinner tonight. More information on how to cook ground beef by boiling may be found in the recipe card provided here. Enjoy! Look no further if you want to learn more about cooking and fundamental techniques.

Do you want to know how to cook ground beef? While frying ground beef is a popular method, boiling ground beef is simple, quick, and results in leaner meat! Cooking ground beef in this manner results in perfectly disintegrated ground beef that may be used in tacos, chili, spaghetti sauce, and other dishes.

• Place the meat in a large skillet over medium heat
• Add enough water to completely submerge the meat. If the meat is still in clumps, break it up with a wooden spoon until it is in small crumbles
• Otherwise, continue cooking. Bring the water to a boil slowly, stirring often to ensure that the meat remains separated. Reduce the heat to low, cover the pan, and cook until the meat is brown and cooked
• Drain. Add taco seasoning (if using) and mix well.

Calories: 168 kilocalories (8 percent ) 3 g of carbohydrate (1 percent ) 24 g of protein (48 percent ) 5 g of fat (8 percent ) 2 g of saturated fat (13 percent ) Cholesterol: 70 milligrams (23 percent ) Sodium: 646 milligrams (28 percent ) Potassium: 392 milligrams (11 percent ) 1 gram of dietary fiber (4 percent ) 1 gram of sugar (1 percent ) Vitamin A (in IU): 665 (13 percent ) Vitamin C (3.2 milligrams) (4 percent ) Calcium: 10 milligrams (1 percent ) 3.2 milligrams of iron (18 percent )

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