Tender spaghetti, savory little pieces of beef, and a bright tomato-basil sauce come together in one comforting skillet. The pasta cooks right in the sauce, soaking up the tomatoes and beefy flavor instead of being tossed with sauce at the end.
This pasta with ground beef tomato sauce is the kind of uncomplicated dinner that still tastes generous and satisfying. It uses everyday pantry staples, needs just one main pan, and lands on the table with very little cleanup.
The finished sauce is saucy enough to cling to every strand without being watery, while Parmesan adds a salty, creamy finish. Serve it straight from the skillet with a crisp salad and dinner is handled.
Why You’ll Love This Recipe
- One-skillet method: The beef, tomato sauce, and spaghetti cook together, so there are fewer dishes to wash.
- Big savory flavor: Ground beef, onion, garlic, crushed tomatoes, and basil make a rich sauce from simple ingredients.
- Quick weeknight dinner: A short prep and mostly hands-off covered simmer make this manageable on busy evenings.
- Flexible pantry meal: Small swaps, such as ground turkey or dried herbs, work well when needed.
Ingredient Notes
- Ground beef: I like 85% to 90% lean beef for plenty of flavor without an overly greasy sauce. Ground turkey, chicken, Italian sausage, or plant-based crumbles can stand in; drain excess fat from richer meat before adding the tomatoes.
- Onion and garlic: They build a savory base before the liquid goes in. A yellow onion is a reliable choice, though white onion works too. Use 1 teaspoon garlic powder in a pinch, but add it with the tomatoes rather than browning it.
- Crushed tomatoes: A 28-ounce can gives the sauce an even texture that coats spaghetti nicely. Tomato purée is a decent substitute. Avoid tomato paste alone, since the pasta needs much more liquid to cook.
- Spaghetti: Regular dried spaghetti works best because it softens gradually in the covered skillet. Break the strands in half only if your pan is too narrow. Linguine is also a good option.
- Basil and Parmesan: Fresh basil brings a clean finish to the rich sauce. Substitute 1 teaspoon dried basil if necessary. Freshly grated Parmesan melts more smoothly and tastes nuttier than shelf-stable grated cheese.
Pasta with Ground Beef Tomato Sauce
This easy one-pan spaghetti recipe makes about 4 satisfying servings.
Ingredients
- 1 pound ground beef
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 2 cups water
- 1/4 cup torn fresh basil leaves, plus more for serving
- 10 to 12 ounces dried spaghetti
- 1/2 cup finely grated Parmesan cheese, for serving
Instructions
- Heat a large, deep, heavy-bottomed skillet over medium-high heat. Add the ground beef and onion. Cook for 4 to 5 minutes, breaking the beef into small crumbles with a wooden spoon, until no pink meat remains and the onion has softened. Season with the salt and pepper. Stir in the garlic and cook for 30 seconds, just until fragrant. Keeping the garlic brief prevents it from scorching and turning bitter.
- Add the crushed tomatoes, water, and basil, then stir well, scraping up any flavorful browned bits from the bottom of the skillet. Lay in the spaghetti and gently press and turn it until the strands are as submerged as possible.
- Cover the skillet, reduce the heat to medium-low, and cook for 18 to 20 minutes. Leave the lid on during this time so steam stays trapped and the spaghetti cooks evenly. At the end, the pasta should be tender and most of the liquid should be absorbed into a thick tomato sauce.
- Uncover and toss the pasta thoroughly with tongs or two forks, separating any strands that have stuck together. Let it stand for 1 to 2 minutes if the sauce seems loose; the pasta will continue to absorb it. Taste and add more salt or pepper if needed. Spoon into bowls and finish with Parmesan and extra basil.
Tips & Variations
- Use a wide, deep skillet with a tight lid. The spaghetti needs enough room to settle into the sauce, and the lid holds in the steam that cooks the exposed strands. A Dutch oven also works nicely.
- Break up the beef well. Small crumbles distribute through the pasta more evenly, giving each serving beef without large, heavy chunks.
- Keep the lid closed while the pasta simmers. Opening it repeatedly releases steam and can leave the top noodles undercooked. Check only near the end if your stove tends to run hot.
- Change the flavor easily. Add 1/2 teaspoon red pepper flakes with the garlic for heat, stir in sliced mushrooms with the onion, or add a handful of spinach after uncovering. For a richer sauce, finish each bowl with a small drizzle of olive oil.
Serving and Storage
Serve pasta with ground beef tomato sauce with garlic bread, a green salad with a tangy vinaigrette, or simple roasted broccoli. A shower of Parmesan and a few torn basil leaves make the bowls feel especially inviting.
Cool leftovers promptly, then store them in an airtight container in the refrigerator for up to 4 days. The pasta will thicken as it sits because it keeps absorbing sauce.
Reheat individual portions in a covered microwave-safe bowl with a splash of water, stirring halfway through. For the stovetop, warm the pasta in a skillet over low heat with 1 to 2 tablespoons of water until hot. That extra moisture loosens the sauce without diluting its tomato flavor.
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Frequently Asked Questions
Can I use a different pasta shape?
Yes, but choose a long, dried pasta such as linguine or fettuccine for the most predictable result. Short shapes can work, though their cooking time and liquid needs may differ. Start checking early and add a small splash of water if the skillet looks dry before the pasta is tender.
Do I need to drain the ground beef?
Usually not with lean ground beef. If you use beef with a higher fat percentage or sausage, carefully spoon off excess grease after browning. Leaving a little fat adds flavor, but too much can make the tomato sauce oily.
Why is my sauce too thin?
Let the pasta rest uncovered for a couple of minutes, then toss it again. The starch on the spaghetti naturally thickens the sauce as it absorbs the remaining liquid. If it is still thin, simmer uncovered briefly over low heat, stirring often.
Can I make this pasta with ground beef tomato sauce ahead?
It is best right after cooking, when the spaghetti is at its tenderest, but leftovers reheat well for several days. For a make-ahead option, prepare the beef tomato sauce in advance, refrigerate it, then cook the spaghetti in the warmed sauce with the water when ready to serve.