Quick beef and tomato pasta
Quick beef and tomato pasta is a hearty family dinner with browned ground beef, soft vegetables and a thick tomato sauce. It serves four and takes 30 minutes. The carrot adds natural sweetness and extra vegetables. Kids tend to love it.
- 30 minTotal time
- 4Servings
- 620kcal / serving
- 34 gProtein
The science: why this works
Why the beef is browned first
Browning meat over medium-high heat creates new savory flavors through the Maillard reaction. Breaking it up lets more surface touch the pan. Cook until no pink remains and the beef reaches 160°F (71°C).
Learn: Maillard vs. caramelization →Why the sauce simmers for 12 minutes
Simmering evaporates water and concentrates the tomato flavor. It also lets the beef, onion and carrot flavors blend. The sauce thickens so it clings to the pasta.
Learn: Why reducing strengthens a sauce →Why the vegetables are cooked until soft
Onion and carrot soften and release sugars as they cook, which balances the acidity of canned tomatoes. Small pieces cook in about 4 minutes. This makes the sauce taste rounder and sweeter.
Learn: Why cooked onions turn sweet →Quick beef and tomato pasta
30 minutes · 4 servings · Italian · Main course
Ingredients
Makes 4 servings
Method
Tips for the best result
- Break the beef into small pieces as it cooks so the sauce has an even texture.
- Chop the carrot small so it softens in the time given.
- Spoon off extra fat from the beef if the pan looks greasy.
Swaps
- Swap ground beef for ground turkey, cooked to 165°F (74°C), for a leaner sauce.
- Swap the carrot for grated zucchini to hide extra vegetables.
- Swap parmesan for a mild cheddar if that is what your family likes.
Storing and reheating
Keep leftovers in the fridge within 2 hours of cooking and eat within 3 to 4 days. Freeze for up to 3 months and reheat to 165°F (74°C), adding a splash of water if the sauce has thickened.
Quick beef and tomato pasta: questions
Can I use a different kind of pasta?
Yes, any short or long pasta works with this sauce. Shapes with ridges like penne or rigatoni hold the sauce best. Cook it for the time on the packet.
How do I know the ground beef is cooked?
Ground beef is safe when no pink remains and it reaches 160°F (71°C) in the center. Use a thermometer if you are unsure. Cooking for 6 minutes while stirring usually does it.
Can I freeze beef pasta sauce?
Yes, the sauce freezes well for up to 3 months. Cool it quickly, store it in an airtight container and thaw it in the fridge. Reheat until steaming hot.
How do I make the sauce less acidic?
Cook the carrot and onion until soft and simmer the sauce long enough to mellow. A small pinch of sugar can help too. Salt also rounds out the sourness.
