Delicious Homemade Ground Beef Pasta (Print version)
Ground beef, small pasta and vegetables simmered in a tomato-beef broth for a warm, satisfying bowl.
# What goes in:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 can (14.5 ounces) diced tomatoes
07 - 1 cup frozen peas
08 - 1 cup baby spinach, optional
→ Pasta
09 - 1 cup small pasta shells or ditalini
→ Liquids
10 - 6 cups beef broth
11 - 1 can (8 ounces) tomato sauce
→ Spices & Seasonings
12 - 1 teaspoon dried basil
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon dried thyme
15 - Salt and pepper, to taste
16 - 2 tablespoons olive oil
→ Cheese
17 - Grated Parmesan, for serving
# Cooking steps:
01 - Heat olive oil in a large soup pot over medium heat. Add ground beef and cook, breaking it apart with a spoon, until fully browned. Drain excess fat if necessary.
02 - Add diced onion, sliced carrots, and celery to the beef. Sauté for 4 to 5 minutes until vegetables begin to soften.
03 - Stir in minced garlic, dried basil, oregano, and thyme. Cook for 1 minute until fragrant.
04 - Incorporate diced tomatoes, tomato sauce, and beef broth into the pot. Bring to a gentle simmer.
05 - Stir in small pasta shells or ditalini. Simmer uncovered for 10 minutes, stirring occasionally.
06 - Add frozen peas and baby spinach, if using, in the last 2 to 3 minutes of cooking. Cook until pasta and vegetables are tender.
07 - Adjust seasoning with salt and pepper to taste. Ladle hot soup into bowls and garnish with grated Parmesan if desired. Serve immediately.
# Tips from flavorandfeast:
01 -
- There’s a deeply satisfying comfort in every bite that almost feels like a hug.
- The flexibility makes it perfect for using up stray veggies or whatever pasta you have on hand.
02 -
- If you drop the pasta in too early, it’ll turn mushy and soak up all your broth—always wait until the end.
- Add greens just before serving so they don’t lose their color and texture.
03 -
- A pinch of red pepper flakes gives just the right lift on cold days.
- Warming bowls before serving keeps the soup hot longer—especially great for slow, lingering meals.