This ground beef tomato macaroni is a stovetop pasta dinner made with browned beef, tender elbow macaroni, and a rich tomato paste sauce that clings to every noodle.
It uses a short list of ingredients you likely have on hand, and it is on the table in about thirty five minutes. Kids and adults both enjoy the simple, savory flavor, and a pot of it feeds six with leftovers for lunch.
Table of Contents
Why This Ground Beef Tomato Macaroni Recipe Works
Tomato paste is concentrated, so it makes a deep, savory sauce with only a few minutes of simmering and a splash of pasta water.
Browning the beef with onion and garlic builds flavor from the start, and the browned bits dissolve into the sauce.
Using a little of the pasta cooking water loosens the paste and adds starch, so the sauce turns glossy and coats the macaroni instead of sliding off.
Ingredients for Ground Beef Tomato Macaroni
- You need one pound of ground beef, twelve ounces of elbow macaroni, one six ounce can of tomato paste, half a yellow onion, and one cup of reserved pasta water.
- Garlic powder, salt, and black pepper season the dish. Lean beef keeps the sauce from getting greasy, and a pinch of red pepper flakes adds heat if you want it.
Ground beef. Eighty five percent lean beef gives flavor without leaving a pool of grease.
Macaroni. Elbow macaroni catches the sauce in its curves, and shells or rotini work just as well.
Tomato paste. Cooking the paste for a minute in the pan deepens its flavor and removes any raw edge.
Onion. A little diced onion adds sweetness to balance the tomato.
Pasta water. The starchy cooking water thins the paste into a sauce that clings.
How to Make Ground Beef Tomato Macaroni
1. Boil the macaroni. Cook the macaroni in salted water until just tender, reserve one cup of the cooking water, and drain.
2. Brown the beef. Cook the beef and onion in a large skillet over medium heat until no pink remains and it reaches 160 F, then drain the extra fat.
3. Toast the paste. Stir in the garlic powder and tomato paste and cook for one minute until the paste darkens slightly.
4. Build the sauce. Pour in half a cup of the pasta water, add the salt and pepper, and stir until smooth.
5. Combine. Add the macaroni and toss over low heat, adding more pasta water a splash at a time until the sauce is glossy.
How to Serve Ground Beef Tomato Macaroni
Serve the macaroni hot in shallow bowls with a crisp house salad and bacon green beans. Soft dinner rolls and cheesy garlic bread round out a family dinner. Sprinkle with Parmesan at the table if you like.
How to Store and Reheat Ground Beef Tomato Macaroni
Cool leftovers within two hours and refrigerate in an airtight container for three to four days. Reheat with a splash of water in a skillet or microwave until the macaroni reaches 165 F. You can freeze portions for up to two months, then thaw overnight in the refrigerator.
Tips and Variations for Ground Beef Tomato Macaroni
Flag the allergens. This dish contains wheat from the macaroni, and the optional Parmesan adds milk.
Do not taste raw beef. Do not taste the meat before it is cooked, and wash hands, the board, and tools after handling it.
Check the temperature. Ground beef must reach 160 F, so use a thermometer if you are unsure.
Drain the fat. Spoon off excess fat after browning so the sauce stays rich but not greasy.
Do not overcook the pasta. Pull the macaroni a minute early, because it keeps softening in the sauce.
Add vegetables. Chopped bell pepper or frozen peas can be stirred in at the end for color.
Make it creamy. Stir in a spoonful of cream cheese or a handful of shredded cheddar at the end for a richer sauce.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for storage times.
Frequently Asked Questions About Ground Beef Tomato Macaroni
Can I make ground beef tomato macaroni with tomato sauce instead of paste?
Yes. Use about two cups of tomato sauce and skip most of the pasta water, simmering until thick.
How do I keep ground beef tomato macaroni from drying out?
Reserve plenty of pasta water and add a splash when reheating, since the macaroni absorbs sauce as it sits.
Can I freeze ground beef tomato macaroni?
Yes. Cool it completely and freeze portions in airtight containers for up to two months.
What cheese goes well on top?
Parmesan, cheddar, or mozzarella all melt or sprinkle nicely over the warm pasta.
Can I use ground turkey?
Yes. Cook it to 165 F and add a tablespoon of olive oil, since turkey is leaner.
Ground Beef Tomato Macaroni
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- 12 oz elbow macaroni dry
- 1 can tomato paste 6 ounce can
- ½ yellow onion diced
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup reserved pasta water plus more as needed
Instructions
Cooking
- Boil. Cook the macaroni in salted water, reserve 1 cup of the water, and drain.
- Brown. Brown the beef and onion until it reaches 160 F, then drain the fat.
- Toast. Stir in the garlic powder and tomato paste and cook 1 minute.
- Loosen. Add 1/2 cup pasta water, salt, and pepper and stir until smooth.
- Toss. Add the macaroni and toss, adding more water until glossy.
