How To Make Pasta With Ground Beef

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.

Obviously.

(The whole list of ingredients and directions may be found in the recipe card below.)

Recipe notestips:

  • Easy to make, this recipe is! You begin by sautéing the onion for a few minutes, after which you add the beefgarlic and break it up with a spoon, cooking it until it’s browned and cooked through. The tinned tomatoes, tomato paste, Dijon mustard (optional, but suggested for adding layers of flavor), and Italian spice are then added to the pot. Set aside for a few minutes to reduce the heat, then mix in the cream and simmer for another minute or two. Prepare pasta by tossing it with sauce and serving it. Add some parmesan cheese if you like. Obviously. Everything about this recipe is simple, yet effective. (See the recipe card below for the complete list of ingredients and directions.)

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. Add in the ground beef and garlic and continue cooking for another 8 minutes or so until the beef has browned (split the meat up with your spoon as you go along) (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. Serve with parmesan cheese if preferred
  • 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

Reader Interactions

Stephanie is the author of this piece. The date is October 19, 2020. (UpdatedJune 14, 2021) 108* 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

Stephenie’s original work on the 19th of October in the next year (UpdatedJune 14, 2021) 108* There may be affiliate links in this article.

[Continue reading] Cooking Ground Beef Pasta in 30 minutes is a simple dinner that can be prepared with any type of pasta. The creamy, cheesy Italian sauce will be a hit with your family! Don’t forget to serve it with a side of Garlic Bread and Cheese.

How to Make It

Stephanie wrote the piece. The 19th of October, 2020 (UpdatedJune 14, 2021) 108* There may be affiliate links in this content. More information may be found here. Cooking Ground Beef Pasta in 30 minutes is a simple dinner that can be made with any type of pasta. Those who have tried it have raved about it. Make sure to serve this with a side of Garlic Bread with 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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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

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.

See also:  How Long Do You Cook Fresh Pasta

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

  • Cooked Ziti
  • Hamburger and Macaroni
  • Pepperoni Pizza Penne Pasta
  • Shrimp Pasta alla Vodka
  • Baked Ziti
  • Pasta Skillet with Chicken Sausage, Cheese, and Spinach
  • Baked Ziti with Chicken Sausage, Cheese, and Spinach
  • 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.

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! More information can be found at

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.

  • 5star values totaled 999
  • 4star values totaled 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! More information can be found at

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.

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.

  1. I read over the reviews as I often do since I get a chuckle out of some of them.
  2. 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.
  3. 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.
  4. Continue readingAdvertisement This is a fantastic foundational recipe.
  5. 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.
  6. 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.

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

Creamy Beef and Shells

Several years have passed since I first employed this technique. The acidity of the tomatoes is reduced by one teaspoon of sugar, which I discovered after a little experimenting. To make it taste a bit richer, add a quarter cup of heavy cream just before serving. I also remove the fat from the meat before adding any veggies, so that the flavor of the garlic and onions isn’t completely lost. More information can be found at

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

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

That bland tomato sauce soaked in flavorless meat is no longer the only thing it tastes like any longer.

As opposed to diced tomatoes, I want a sauce that is more creamy with less chunks of tomatoes, thus I use “crushed” tomatoes rather than diced.

When it comes to button type mushrooms, they are ideal since they are visible in the sauce and may be taken off the spoon for individuals who do not enjoy them.

It’s a hearty sauce, and the next time I make it, I’ll add some sautéed mushrooms for more flavor and nutrition.

I read through the reviews as I always do since some of them make me laugh out loud.

  1. 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 fantastic and was really simple to make.
  2. Advertisement Continue reading This is a fantastic foundational dish.
  3. 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 the sauce.
  4. All I changed was to use 1 1/2 pounds of beef and a big can (29 ounces) of chopped tomatoes (I wanted a bit more sauce), and that was it.

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

Creamy Beef and Shells

4 servings per recipe 15 minutes are allotted for preparation. Preparation time: 25 minutes time allotted: 40 minutes This spaghetti dish, which is made with ground beef and is quick and easy to prepare, will be on your dinner table all week! So rich and creamy, and yet so soothing!

Ingredients:

  • 8 ounces medium pasta shells
  • s1 tablespoon olive oil
  • s1 pound of beef
  • s1/2 medium sweet onion, diced
  • s2 cloves garlic, chopped
  • 1 1/2 teaspoons Italian seasoning
  • s2 tablespoons all-purpose flour
  • s2 cups beef stock
  • s1 (15-ounce) can tomato sauce
  • s3/4 cup heavy cream
  • sKosher salt and freshly ground black pepper, to taste
  • 6-ounce hunks of shredded extra-sharp cheddar cheese (about 1 1/2 cups)

Directions:

  1. Cook the pasta according to package directions in a large pot of boiling salted water until al dente
  2. Drain thoroughly. In a large pan, heat the olive oil over medium high heat until shimmering. Cook until the ground beef is browned, about 3-5 minutes, stirring often to ensure that the meat does not crumble during cooking
  3. Drain excess grease. Remove from consideration
  4. Cook the onion in the skillet, turning regularly, for approximately 2-3 minutes, or until it is soft and translucent. Stir in the garlic and Italian seasoning for approximately 1 minute, or until fragrant. In a separate bowl, whisk together the flour and salt until just browned, approximately 1 minute
  5. Whisk in the beef stock and tomato sauce one tablespoon at a time. Bring to a boil, then decrease heat to low and simmer, stirring periodically, for 6-8 minutes, or until the liquid has reduced and slightly thickened. Stir in the spaghetti, meat, and heavy cream until everything is hot and bubbly, approximately 1-2 minutes
  6. Season with salt and pepper to your liking. Stir in the cheese until it is completely melted, about 2 minutes. Serve as soon as possible

Did you Make This Recipe?

Cook the pasta according to package directions in a large pot of boiling salted water until al dente. In a large pan, heat the olive oil over medium-high heat until shimmering and fragrant. Ground beef should be browned in about 3-5 minutes, crumbling the meat as it cooks, and then drained to remove excess oil. Remove from consideration; remove from consideration; remove from consideration Remove from heat and stir constantly for about 2-3 minutes or until the onion is transparent (about 2-3 minutes).

See also:  How To Make Pasta Without A Machine

In a separate bowl, whisk together the flour and salt until lightly browned (approximately 1 minute).

Boil for approximately 6-8 minutes, then decrease heat to a low level and continue to cook, stirring every few minutes, until the liquid is reduced and somewhat thickened.

Cook for about 2 minutes, stirring constantly, until the cheese has melted.

15 Cozy Ground Beef Pasta Recipes to Get Dinner on the Table

When you’re looking for a quick and affordable meal, ground beef spaghetti is a great choice. Many of our best recipes use things you already have in your pantry, allowing you to throw up a quick meal when you have a few minutes to spare. When cooking with ground beef, always check to see if the recipe asks for a certain amount of fat in the ground beef. In certain cases, using a larger fat percentage than the recipe calls for might result in an oilier meal, while in others, a little more fat helps to keep the dish moist, like in this case.

Just be aware that because they do not contain as much fat as beef, your meal may be drier as a result.

  • Grounded beef spaghetti is an excellent choice when you want a quick and budget-friendly meal. Many of our best recipes use items that you already have in your pantry, allowing you to throw up a quick dinner when you have a few minutes to spare before dinner. Whenever you are cooking with ground beef, always check to see whether the recipe specifies a certain fat content. In certain cases, using a greater fat percentage than the recipe calls for might result in an oilier meal, while in others, a little more fat helps to keep the dish wet is preferred. If you prefer a leaner protein, you can usually substitute ground chicken or turkey for the ground beef. Just be aware that because they do not contain as much fat as beef, your meal may be drier as a result of the substitution. This collection of recipes has something for everyone, whether you prefer one-dish casseroles, skillet dinners, or more intricate preparations for a relaxing weekend.

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%

Cheesy Ground Beef Pasta Skillet

Home»Beef» Skillet with Cheesy Ground Beef and Pasta Because I am an Amazon Associate, I receive money when people make eligible purchases. This meaty and cheesy skillet meal is so delicious that it’s worthy of serving to guests!

Quick And Inexpensive

A lot of meals advertise themselves as being quick and inexpensive.

Flavor is frequently a different story. This is another one of those one-pot marvels that has a fantastic taste profile. It has a rich, delicious flavor that is sure to impress the entire family and guests. This was so delicious that I’d even consider serving it to company!

Leftovers? Don’t Toss It

Do you ever find yourself making an excessive amount of pasta? Something I’m usually guilty of doing is snooping around on people. Occasionally, I will reheat it and toss it with some spaghetti sauce before calling it “dinner,” but other times, I prefer to think outside of the box with it. The original recipe specifies that you must cook it in order to use it in the dish. There would be no difficulties, but then it wouldn’t be a “one-pot” supper. In addition, I believed the sum specified in the original was far too high for the situation.

  1. The proportion of meat to pasta, on the other hand, was far too high.
  2. However, as previously said, I frequently have leftover pasta, so I didn’t bother to prepare any for this dish.
  3. I used ordinary tap water, and it worked well.
  4. This is one that is very handy for me because I am not a milk drinker and so have to use up any milk that is left over around the time of expiration of the product.

Garlic

The dish asks for a substantial amount of garlic. I adore the stuff–and so does everybody who eats my leftovers! If you don’t care for it, you may reduce the amount by half. If you have the same feelings towards onions, then you should chop them in half as well. If you are giving this to small children, I would recommend that you do this. It will still taste good, but it will be more appealing to individuals who like a lighter flavor. However, if you have garlic-loving children and adults, then go ahead and indulge!

The Recipe

Using cheesy ground beef spaghetti skillet, you can make a delicious one-pot meal that is quick and easy to prepare. It has a rich, delicious flavor that is sure to impress the entire family and guests. Preparation time: 10 minutes Cooking Time: 15 minutes Time allotted: 25 minutes Beef is the primary ingredient in the dish. Cuisine:American Ground beef, one-pot pasta, fast ground beef meals, skillet dinners are some examples of keywords. Servings:4 Calories:627kcal

  • 2 cups cooked ziti pasta (see NOTES)
  • A tablespoon of extra-virgin olive oil
  • 1 pound ground beef
  • 1/2 teaspoon pepper
  • 3 cloves minced garlic
  • 1 teaspoon crushed red chili flakes optional
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 onion chopped
  • 1/2 cup chopped parsley plus more for garnish
  • Salt to taste
  • 2 cups shredded mozzarella
  • Cook the pasta according to the package recommendations for al dente, minus 1 minute. 1/2 cup of the pasta water should be set aside. While you’re waiting for the pasta to cook, heat 1 tablespoon of olive oil in a big pan over high heat and brown the ground beef, breaking it up with a wooden spoon, for approximately 2 minutes. Reduce the heat to medium. 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper to taste. Combine the garlic, onions, chili flakes, Worcestershire sauce, tomato paste, parsley, and 1/2 cup pasta (or plain) water in a large mixing bowl until well combined. Simmer for 8 to 10 minutes, or until the meat is fork-tender. Combine the noodles and 1 cup mozzarella in a large mixing bowl. Cover with the lid and top with the remaining cheese. Garnish with more parsley if desired.

Pasta should be cooked according to the package guidelines for al dente, minus 1 minute. 1/2 cup pasta water should be set aside. While you’re waiting for the pasta to cook, heat 1 tablespoon of olive oil in a big pan over high heat and brown the ground beef, breaking it up with a wooden spoon, for around 2 minutes. Cook over medium heat until the vegetables are tender. 1 teaspoon salt and 1/2 teaspoon black pepper are added to the dish before serving. Combine the garlic, onions, chili flakes, Worcestershire sauce, tomato paste, parsley, and 1/2 cup pasta (or plain) water in a large mixing bowl until everything is well distributed.

In a large mixing bowl, combine the spaghetti and 1 cup of the mozzarella cheese.

Then, using a lid, top with the remaining cheese. Additional parsley can be added as a finishing touch.

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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

We use our favorite fast beef sauce recipe for this spaghetti dish. In less than 45 minutes, you may have a delicious meal that is produced in a single pot. Cooking ahead of time makes the spaghetti sauce even more convenient. It may be kept refrigerated for up to three days and frozen for up to three months in your freezer.

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.

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.

2 to 3 tablespoons fish sauce (optional). 3 to 4 anchovy fillets, minced with part of their oil, or anchovy paste can be substituted. a pinch of sugar 1 rind from a slice of parmesan cheese that was left over

Directions

  • Sauce for Spaghetti with Meat ground beef, turkey, chicken, or lamb (or any lean meat) 1 pound Olive oil (about 3 tblsp. 1 onion, chopped (1 cup, 130 grams) 1 onion, peeled and minced 3 garlic cloves (1 tablespoon) the tomato paste (about 2 tablespoons). oregano leaves (about 1/2 teaspoon) a pinch of red pepper flakes that have been crushed. 2 cups diluted liquid (such as water, broth, or wine) Crushed tomatoes from one (28-ounce) can Season with salt and freshly ground black pepper to taste. Fresh basil leaves in a handful, with more leaves for serving. Dried spaghetti or your favorite pasta form (12 ounces) parmesan cheese (1/2 cup shredded) Please see the notes for additional ingredients. Fish sauce (around 2 to 3 tablespoons) 3 to 4 anchovy fillets, chopped with a little of their oil, or anchovy paste (optional). Sugar (a pinch) 1 rind from a wedge of parmesan cheese that has been left over
  • 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

  • Storing/Make-ahead: The beef sauce may be prepared ahead of time and will keep for up to 3 days in the refrigerator and about 3 months in the freezer. If the taste of the sauce isn’t coming through, you may need to add a little extra salt. An additional sprinkle of sugar can be added to the sauce if it is excessively acidic. If the sauce lacks depth of flavor, consider adding a few dashes of fish sauce, a few minced anchovies or anchovy paste (both of which impart a deep, savory flavor), or a pinch of salt. Adding the rind of a parmesan wedge to the sauce at the same time as the tomatoes is added gives the sauce a richer taste and more depth of flavor. You may just take what’s left out before serving if it doesn’t melt completely. Nutritional information: The nutritional information shown below is an approximation. The USDA database was consulted in order to generate approximate values.

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.

Creamy Beef Pasta Recipe – An Easy Weeknight Pasta Recipe

Make this flavorful, creamy beef spaghetti recipe that is filled with flavor and cheese in minutes! Scale

Ingredients:

  • A tablespoon of olive oil
  • 1 small yellow onion, diced (about a cup)
  • 2 pounds lean ground beef
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoondried oregano
  • 2 teaspoons kosher salt
  • 1/2 teaspooncrushed red pepper
  • 1/4 cup flour
  • 1 (28-ounce) can tomato sauce
  • 1 cup beef broth
  • 1 pound Rotini pasta
  • 1 cup heavy cream
  • 2 cups grated sharp cheddar cheese
  • Optional – garnish with parsley (fresh
See also:  How To Reheat Pasta Without A Microwave

Instructions

  1. Heat the olive oil in a big, deep pan over medium heat until shimmering. When the oil is heated, pour in the chopped onions and cook for 5-6 minutes, or until they begin to soften, until they are translucent. Add the ground beef to the skillet and break up the meat with a spatula or your hands. Cook until there is no pink left. Pour out any leftover fat and put the pan back on the stove on medium heat. While the pan is still hot, add the garlic, basil, oregano, salt, red pepper, and flour. Cook for 1 minute, continually stirring to coat the pan. Stir in the tomato sauce and broth until everything is well-combined. Bring the sauce to a boil and reduce the heat to low for 15 minutes. While the sauce is simmering, cook the Rotini according to package directions. Drain the spaghetti and add it to the sauce, stirring constantly until everything is well-combined. Stir in the cheese until it is completely melted
  2. Remove from the oven and immediately garnish with parsley if preferred

Notes:

Refrigerate for up to 3 days if stored in an airtight container.

Nutrition Information:

74710.2 g1050.6 mg 74710.2 g1050.6 mg 26.7 g 75.2 g 48.9 g 141.9 mg 27.7 g 75.2 g Recipes for pasta, cookies and cups, meat recipe, beef pasta, and supper recipes are all included.

Want To Save This Recipe?

This fast spaghetti and meat sauce recipe requires only a few minutes of prep and then a low simmer on the stove for a rich, meaty-flavored, handmade spaghetti for the ultimate family favorite meal. This content is brought to you by Kroger When I graduated from college and moved into my first apartment, I jotted down my mother’s recipe for our favorite family supper and stuffed it into a torn recipe binder I had collected over the years. Finally, I’d prepared it so many times that I’d memorized the recipe completely.

My sister emailed me a photo of her copy of my mom’s spaghetti recipe, as shown below.

I discovered I was missing one important element that makes my spaghetti and meat sauce better than all the others.

Have you managed to get a glimpse of it yet?

What’s In This Homemade Spaghetti And Meat Sauce

I have numerous quick and simple spaghetti recipes, such as mypasta pomodoro orspaghetti carbonara, that can be prepared in minutes; nevertheless, this spaghetti with meat sauce dish is the ideal Sunday-night supper that requires a considerable cooking time. With a well-stocked pantry and a few basic refrigerator supplies that I can usually get at my localSmith’s Marketplace / Kroger supermarket, this is the sort of spaghetti supper dish that you can easily have on hand at all times. My mother’s spaghetti dish is both Italian in origin and American in appeal, and she has perfected it through the years.

To be honest, it’s quite simple, which is exactly what makes it so enjoyable.

  • Grass-fed Beef. My sauce is made with 85 percent lean ground angus beef, which means it has enough of taste but not a lot of fat. My sister has taken to using ground turkey, which is a fantastic alternative
  • Tomato sauce is also a nice option. Diced tomatoes are the greatest option for creating a tomato bath in which the other components may permeate. You could also use canned whole tomatoes, which you would smash with your hands and fingers after cooking. However, because Mom’s recipe calls for diced tomatoes, that’s what I use
  • Tomato paste. Beef broth provides the sauce strength as well as a slight sweetness
  • It is a must-have. Another layer of meatiness has been added. My sister modified her recipe to use condensed milk, but I used ordinary milk in this case
  • Canned mushrooms were utilized. Normally, I will always use fresh mushrooms in my recipes, but there is one instance in which I will never, ever use them. There’s something about the canned version that makes it my favorite element of the sauce, and that’s the reason I always double the quantity called for in the recipe
  • A splash of wine, to be precise. You should use the empty mushroom can as a measuring guide, according to Mom. The secret to successfully cooking with wine is to select a bottle that is of the same quality as the wine you would consume. I’d recommend looking for a bottle of wine that costs approximately $10 or less (I usually use a blended red or Pinot noir for this spaghetti dish)
  • Onion, celery, and fresh garlic are all recommended. Freshly ground black pepper, kosher salt, and dried herbs are constantly lurking in the crisper of the refrigerator waiting to be utilized
  • A touch of sugar for sweetness, and they’re ready to be combined. Keep the bay leaves in there because they make a tremendous difference
  • Dried whole cloves are also great! My mother acquired this tip from her friend Virginia, and the secret ingredient was a couple of whole cloves. I’d been longing for her for many, many years. When it comes to cloves, my mother uses 5-6, while my husband prefers 4 or 5. The cloves impart an earthy, spicy flavor that is difficult to distinguish from other foods. The fact that they’re in there is a complete surprise when I tell people about them, or when they discover one on their own concealed in their spaghetti-sauced mouthful if I forget or can’t find them in time to fish them out before serving

How to Make This Spaghetti and Meat Sauce

The process of making truly wonderful homemade spaghetti sauce is simpler than you may imagine, but it does take time. Cook the steak until it is browned. Using a strainer, remove any extra grease from the pan before adding the celery, onion, and garlic, and cooking until the veggies are tender. Bring the water to a boil and reduce the heat to a simmer. Pour the remainder of the ingredients for the homemade pasta sauce into the saucepan and bring the mixture to a rolling boil. Once the spaghetti sauce has to a boil, drop the heat to low and allow it to simmer for 3 hours on the stove.

Simply follow in the footsteps of the Italians (fuhgetaboutit). Prepare your noodles. Having let the homemade spaghetti sauce to simmer, all that is left is for you to prepare your pasta by boiling it according to the package directions and serving it up!

The Difference Between Spaghetti Meat Sauce and Bolognese

When making Bolognese, use a blend of ground beef and/or pig that has been tenderized with milk and sautéed with soffrito (a spicy Italian seasoning) for the best flavor (an essential flavor base of most Italian recipes, consisting of a mixture of onion, carrots, and celery). Despite the fact that it contains tomatoes, it is not as saucy or tomato-forward as spaghetti and meat sauce. Its flavor is more meat-forward, less tomato-heavy, and richer than that of most spaghetti and meat sauce recipes, but it is also more delicate in flavor than most of them.

How to Reheat Spaghetti

If you have any leftovers from this homemade spaghetti dish, they may be quickly reheated the next day in the microwave. Cooking leftover spaghetti in a covered pot over medium-low heat is a good idea, according to me. A dash of beef stock may be necessary to soften up the noodles a little bit.

Can I Omit the Wine?

Technically, yes, but because it adds so much richness to handmade spaghetti sauce, I highly recommend include it in your recipe. Keep in mind that the alcohol will cook out of the sauce and will just serve as a flavour. If you’re short of wine or don’t want to use it, you may substitute 1/4 cup balsamic vinegar for the wine to add a little acid and umami to the dish.

Tips for Making Spaghetti and Meat Sauce

While the quick homemade spaghetti sauce is cooking on the stovetop for 3 hours on low heat, stir it every now and then. If anything gets stuck at the bottom of the pot and burns, it will impart a harsh flavor to the meat sauce. Avoid this at all costs. This pork sauce is best served over normal spaghetti noodles. I think it would be as delicious with any other twirly pasta, tortellini, or ravioli, or even as a filling for lasagna. This handmade spaghetti recipe yields a large quantity, making it ideal for feeding a large group or a large family.

You can also divide the sauce into a gallon freezer bag and store it for later use.

How to Freeze Meat Sauce

Make new spaghetti noodles when you’re ready to consume the homemade spaghetti sauce, which you can store separately in the freezer. Alternatively, defrost in the refrigerator for 1 day, or place the sauce in a big saucepan with a tight fitting lid and simmer on medium-low heat until thawed. Make this spaghetti sauce ahead of time and freeze it in gallon freezer bags for dinner preparation. Place them on a flat surface so that you may stack them flat or upright side by side in a freezer to save space.

What to Serve with Spaghetti and Meat Sauce

We always serve this with a wonderfully crunchy iceberg salad tossed with sliced cucumbers and tomatoes and coated in my favorite red wine vinaigrette, as well as a couple of slices of buttered garlic bread to round out the meal. If you’re searching for something a little more substantial, here are a few cooking suggestions to round out your supper.

  • Easy 5-Minute Parmesan Zucchini
  • Caesar Salad with Garlic Croutons
  • Arugula Salad with Shaved Parmesan Three Ways
  • Killer Garlic Rolls
  • Arugula Salad with Shaved Parmesan Three Ways This is the best Caprese Salad (with a DIY Caprese Salad Bar)
  • This is the best Caprese Salad How to Make a Classic Tiramisu with Wine
  • Tiramisu Recipe. There will be plenty of wine.

Please let me know if you attempt this recipe and how it turned out!

Make a note of this recipe and leave a comment below, or snap a photo and post it to Instagram with the hashtag #foodiecrusheats.

My Mom’s Homemade Spaghetti and Meat Sauce

Definitely let me know if you attempt this recipe! You may save this recipe and leave a comment below, or you can photograph it and post it on Instagram with the hashtag #foodiecrusheats.

  • 1 pound 85 percent lean ground beef
  • 1 yellow onion, chopped
  • 4 celery stalks, chopped
  • 4 garlic cloves, minced or pressed
  • 1 pound 85 percent lean ground beef 2 pound dried spaghetti noodles
  • 1 pound tomato sauce
  • 1 pound tomato paste
  • 2 pound sliced mushrooms
  • 1 cup red wine
  • 1 pound beef broth
  • 5-6 whole garlic cloves
  • 2 bay leaves
  • 2tablespoons sugar
  • 1/4cupchopped fresh parsley or 4 teaspoons dried parsley
  • 1 teaspoonbasil
  • 1 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound dried spaghetti noodles
  • Grated Parmesan cheese
  • 1 pound
  • Cook the ground beef in a large heavy-bottomed stock pot over medium-high heat, turning periodically, until it is browned, about 5-7 minutes, depending on how thick the ground beef is. After draining the rendered fat from the meat, return it to the saucepan. Cook until the veggies are softened, approximately 5-7 minutes more, then add the chopped onion, celery, and garlic. Stir in the remainder of the ingredients (apart from the spaghtti noodles and Parmesan), and bring the pot to a rolling boil. Reducing the heat to a simmer and stirring regularly, cook for at least three hours on medium low heat, stirring occasionally, until the vegetables are tender
  • Cook the spaghetti according to the package directions in a large pot of boiling salted water until tender. Drain the pasta and add it to the spaghetti sauce. If preferred, garnish with grated or crushed Parmesan cheese and chopped fresh parsley before serving.

Stir periodically while cooking the ground beef in a big heavy-bottomed stock pot over medium high heat for about 5-7 minutes until browned. Remove the meat from the saucepan and discard the rendered fat; Cook for another 5-7 minutes, or until the veggies are softened, adding the chopped onion, celery, and garlic. Bring the other ingredients (excluding the spaghtti noodles and Parmesan) to a boil while stirring constantly. Reducing the heat to a simmer and stirring regularly, cook for at least three hours on medium low heat, stirring occasionally, until the vegetables are tender.

Drain the pasta and add it to the sauce.

More Italian Recipe Ideas

  • Pasta Pomodoro Sauce—the original sauce that I learnt to create while traveling around Italy
  • Linguine con Vongole (Linguine with Clam Sauce)
  • Linguine con Vongole (Linguine with Clam Sauce)
  • Linguine con Vongole (Lingu Recipe for Pesto Pasta that is simple to make
  • It’s easy to make Gnocchi with Pomodoro Sauce with pre-made sauce
  • It’s also delicious. Crab Spaghetti with Lemon Gremolata
  • How To Make Homemade Chicken Parmesan

I learnt how to create Pasta Pomodoro Sauce in Italy, and this is the original sauce I use. Italian Linguine con Vongole (Linguine with Clam Sauce); Linguine con Vongole (Linguine with Clam Sauce); Linguine con Vongole (Linguine with Clam Sauce); Linguine con Vongole (Linguine with Clam Sauce); Linguine con Vongole (Linguine with Clam Sauce); Linguine con Vongole (Linguine with Clam Sauce); Linguine con Vongole (Ling Recipe for Pesto Pasta that is simple and quick to make. With a canned sauce, you can make Gnocchi with Pomodoro Sauce in little time at all.

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