Beefaroni Recipe
Classic comfort food made from scratch, this homemade beefaroni combines ground beef, macaroni, tomatoes, beef stock, Worcestershire sauce, and parmesan cheese for a rich, family-friendly pasta dinner.
Servings: 6
Cost: $10
Equipment
- 1 deep skillet
- wooden spoon or silicone spatula
Ingredients
- 1 1/2 pounds lean ground beef
- 1 1/2 cups diced onion
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground smoked paprika
- 1 15 ounce can tomato sauce
- 1 15 ounce can diced tomatoes
- 2 1/2 cups beef stock
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 cups elbow macaroni uncooked
- 1 cup parmesan cheese
- Chopped parsley optional
Instructions
- In a large, deep sided skillet over medium high heat, brown the ground beef until no longer pink.
- Transfer the cooked beef to a bowl using a slotted spoon and drain off all but 2 tablespoons fat.
- Return the pan to the heat and add the onion. Cook for 5 minutes or until softened,
- Stir in the garlic and cook for an additional minute.
- Add the tomato paste, Italian seasoning, garlic powder, onion powder, and smoked paprika. Stir to coat the onions and cook for 1 to 2 minutes, until the tomato paste begins to darken in color.
- Return the beef to the pan and stir in the tomato sauce, tomatoes and beef stock.
- Bring the mixture to a boil and then add the macaroni.
- Cover and reduce the heat to low. Simmer for 15-20 minutes until the pasta is tender and the liquid has been absorbed. Stir occasionally to keep the pasta from sticking to the bottom of the pan.
- Remove the lid and stir.
- Serve with parsley and parmesan cheese, if desired.
Notes
- Beefaroni can be made up to 24 hours in advance. Store in an airtight container in the refrigerator until ready to reheat.
- Reheat leftovers on the stovetop or in the microwave until warmed through. Add a splash of beef stock or water if the sauce has thickened too much.
- To freeze, cool completely and store in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For best texture, stir occasionally while the pasta simmers and avoid overcooking the macaroni.
Nutrition
Calories: 425kcal | Carbohydrates: 42g | Protein: 39g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 1088mg | Potassium: 1188mg | Fiber: 4g | Sugar: 9g | Vitamin A: 607IU | Vitamin C: 17mg | Calcium: 292mg | Iron: 6mg