Beefaroni

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Here’s a classic, comforting recipe for Beefaroni, a homemade version of the beloved beef and pasta dish with a savory tomato sauce:

Beefaroni

Ingredients:

  • 1 lb (450 g) ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp sugar (optional, to balance acidity)
  • Salt and black pepper to taste
  • 2 cups elbow macaroni (or your favorite pasta)
  • 1 cup shredded mozzarella cheese (optional for extra creaminess)
  • 1/4 cup grated Parmesan cheese (optional for garnish)
  • Fresh parsley or basil, chopped (for garnish)

Instructions:

  1. Cook the Pasta
    • Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
  2. Cook the Ground Beef
    • While the pasta is cooking, heat a large skillet or saucepan over medium heat. Add the ground beef, breaking it up with a spoon as it cooks. Cook for about 5-7 minutes until browned and fully cooked.
    • Add the chopped onion and minced garlic to the skillet, and sauté for an additional 2-3 minutes until the onion is soft and fragrant.
  3. Make the Sauce
    • Stir in the tomato paste, tomato sauce, and diced tomatoes. Add the oregano, basil, and sugar (if using).
    • Season with salt and pepper to taste. Let the sauce simmer for 10-15 minutes, stirring occasionally to allow the flavors to blend and the sauce to thicken slightly.
  4. Combine with Pasta
    • Add the cooked pasta to the sauce, stirring to combine everything. Let it cook for 2-3 minutes to heat through and allow the pasta to absorb some of the sauce.
  5. Optional Cheese
    • If you like a cheesy version of Beefaroni, stir in the shredded mozzarella and cook until the cheese is melted and creamy.
  6. Serve
    • Serve the Beefaroni in bowls, garnished with grated Parmesan cheese and fresh parsley or basil.

Tips:

  • Vegetable Add-ins: For extra nutrition, add vegetables like bell peppers, mushrooms, or spinach to the sauce.
  • Spicy Version: Add a pinch of red pepper flakes for some heat.
  • Make It Ahead: Beefaroni can be made ahead and stored in the fridge for up to 3 days. Reheat it on the stove with a splash of water or broth to loosen the sauce.

This Beefaroni is a perfect, comforting meal for any day of the week.

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