Beefaroni
Homemade beefaroni is hearty, meaty, comfort food that beats any boxed version hands down! This easy, one-pot meal combines ground beef, pasta, and a flavorful tomato sauce for a family dinner that’s ready in just 30 minutes.
There’s so much you can do with macaroni and beef, but this recipe has been my favorite since childhood. It’s my comfort food jam! The kind I make at least twice a month and double the batch so I can hide leftovers in the back of the fridge for myself.
I love it for breakfast the next morning or lunch for the next few days. The shell shaped pasta holds the sauce and meat inside, so get a little bit of everything in each bite.
This recipe is versatile because it works with a little ground beef or more than a pound if you defrost more. It’s budget friendly, ready in 30 minutes, and even the picky eaters love it.
Try my creamy beef and shells or cheesy taco pasta for another delicious pasta and beef combination!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Ground beef – Use lean ground beef (93/7) or substitute ground turkey, chicken, or Italian sausage. You might not be able to call it BEEFaroni anymore but that won’t matter.
- Vegetables – This recipe uses the basics like onion, celery, bell pepper, and carrots. It’s great for using up any small amounts of leftovers.
- Red wine – My mom always made it was a splash of wine but you can certainly leave it out.
- Pasta – Traditionally, this recipe called for macaroni noodles like in my busy day soup, but I prefer shells because it looks good and they are bite-sized.
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How To Make Homemade Beefaroni
- Cook the pasta (al dente) in a separate pot, drain, and set aside. In a large pot or skillet, brown the ground beef, remove and set aside.
- Add a little olive oil to the pan and cook the chopped vegetables and seasoning over medium heat until soft and you can smell the spices.
- Add the ground beef to the vegetable mix. Stir to combine. Add in the tomato paste and stir to mix.
- Stir in the crushed tomatoes and wine (if you want it). Bring to a simmer and cook for 5-7 minutes so the flavors mix.
- Gently fold in the cooked macaroni and stir to combine.
- Taste and season with salt and pepper if you want. Garnish with cheese and parsley.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Any leftovers can be stored in the fridge, in an airtight container, for up to 4 days. Reheat in the microwave or in a skillet until warmed through.
Serving Suggestions
This is a one pot meal but if you want to stretch it or add some extras, a chopped salad and some garlic bread are perfect with it!
Frequently Asked Questions
You certainly can! I would recommend leaving the pasta out until you are ready to eat it so it doesn’t get mushy.
Cook, cool completely, and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Not much at all. It’s basically all the same ingredients but depends on where you live. Depending on the region it can have different names. Much like a casserole or hot dish.
Recipe Tips & Tricks
- Tomato toss up – Substitute tomato sauce or diced tomatoes for crushed tomatoes. You can even use tomato puree.
- Best pasta shapes – Elbow macaroni works, but mini shells, cavatappi, or rotini with nooks and crannies hold sauce better.
- Season smart – Substitute Italian seasoning for individual spices. Add bay leaves if you have them for extra flavor. Just take them out before serving.
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This easy homemade beefaroni recipe is perfect for a busy weeknight! Even your picky eaters will ask for seconds.
Beefaroni Recipe
Ingredients
- 1.5 pounds ground beef
- 2 tablespoons olive oil
- 1 large onion diced
- 1 medium red bell pepper diced
- 2 stalks celery diced
- 1-2 medium carrots diced
- 1 tablespoon oregano
- 1 tablespoon minced garlic roughly 4 cloves
- 1-2 bay leaves
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 1 cup red wine
- 8 ounces macaroni noodles cooked al dente
- Salt and pepper to season
- Parsley and Parmesan cheese for garnish
Instructions
- Cook the pasta “al dente” in salted water. Drain and set aside.
- In a large dutch oven, brown ground beef over medium heat, drain fat if desired.
- Once you have browned the meat, add the onion, carrot, celery, bell pepper, and spices until soft.
- Add crushed tomatoes, paste, and wine.
- Stir to combine and simmer for 5 minutes.
- Toss in the pasta and stir to combine.
- Season with salt and pepper, garnish with parsley if desired, and serve warm.
Notes
- Tomato toss up – Substitute tomato sauce or diced tomatoes for crushed tomatoes. You can even use tomato puree.
- Best pasta shapes – Elbow macaroni works, but mini shells, cavatappi, or rotini with nooks and crannies hold sauce better.
- Season smart – Substitute Italian seasoning for individual spices. Add bay leaves if you have them for extra flavor. Just take them out before serving.
Nutrition
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