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Pot of ground beef tomato sauce with macaroni on the side, similar to this homemade beefaroni
Chef Emma

Homemade Beefaroni

A one-pot, from-scratch version of the classic canned pasta: browned ground beef and onion in a mild tomato sauce with elbow macaroni cooked right in the pot, finished with melted cheddar. 6 servings in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

Meat sauce
  • 1 1/2 lb lean ground beef (90% lean) 680 g
  • 1 tbsp olive oil
  • 1 medium yellow onion finely diced or grated
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp paprika sweet
  • 15 oz tomato sauce one 425 g can, plain
  • 3 cups low-sodium beef broth 720 ml, plus 1/2 cup extra if needed
  • 1 tsp Worcestershire sauce
  • 1/2 tsp sugar
  • 1 tsp kosher salt to taste
  • 1/4 tsp black pepper optional for kids
Pasta and finish
  • 12 oz elbow macaroni 340 g, dry
  • 1 cup shredded cheddar cheese 4 oz / 113 g, sharp or mild
  • fresh parsley chopped, optional

Equipment

  • 5- to 6-quart Dutch oven or deep lidded pot
  • Wooden spoon or sturdy spatula
  • Instant-read thermometer
  • Box grater (for the cheese)

Method
 

  1. Heat the oil in a 5- to 6-quart pot over medium-high heat. Add the ground beef, press it flat and brown 3 minutes without stirring, then break into small crumbles and cook 3 to 4 minutes more until no pink remains and it reaches 160°F (71°C). Spoon off excess fat if there is more than about 2 tablespoons.
  2. Lower the heat to medium. Add the onion and a pinch of salt and cook 3 to 4 minutes until soft.
  3. Stir in the garlic, tomato paste, Italian seasoning, onion powder and paprika and cook 1 minute, until the paste darkens.
  4. Add the tomato sauce, broth, Worcestershire, sugar, salt and pepper. Scrape the bottom of the pot clean and bring to a boil.
  5. Stir in the macaroni and make sure it is submerged. Return to a boil, cover and reduce the heat to medium-low.
  6. Simmer 10 to 12 minutes, stirring every 2 to 3 minutes and scraping the bottom, until the pasta is tender with a slight bite. Add a splash of extra broth if the pot looks dry before the pasta is done.
  7. Take the pot off the heat and stir in the cheddar until melted. Rest uncovered 3 to 5 minutes to thicken, adjust the salt, sprinkle with parsley and serve.

Notes

For 8 oz pasta use 1 lb beef, one 15-oz can tomato sauce and 1 3/4 cups broth (serves 4); for 16 oz use 2 lb beef, two 15-oz cans and 3 1/2 cups broth (serves 8). Ground beef is safe at 160°F (71°C). Refrigerate leftovers within 2 hours for 3 to 4 days or freeze up to 3 months; reheat with a splash of water or broth to 165°F (74°C). Calories are an estimate per serving from USDA FoodData Central values.