This penne pasta with ground beef delivers a hearty Italian meal perfect for busy weeknights. I developed this recipe during a particularly hectic period when I needed something substantial yet simple to prepare after work.
The dish comes together quickly with basic pantry staples and ground beef, creating a rich, meaty sauce that clings perfectly to the penne. One pot is all you need to brown the beef, simmer the sauce, and combine everything for minimal cleanup.
What emerges is a plate of tender pasta coated in a savory tomato-beef sauce with just the right balance of herbs and seasoning. The flavors meld together beautifully, making it taste like it simmered for hours.
Serve with garlic bread and a simple salad for a complete dinner that satisfies the whole family.
Ingredients for Recipe for Penne Pasta with Ground Beef
Pantry staples plus ground beef create this hearty pasta dish in one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 12 oz | Rigid shape for sauce cling |
| Ground Beef 🥩 | 1 lb | 80/20 lean-to-fat ratio |
| Olive Oil 🫒 | 2 tbsp | For browning beef and onions |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth of flavor |
| Crushed Tomatoes 🍅 | 28 oz | Canned, with juices |
| Tomato Paste 🍅 | 2 tbsp | For richness and thickness |
| Dried Oregano 🌿 | 1 tsp | Mediterranean variety preferred |
| Dried Basil 🍃 | 1 tsp | Or substitute fresh basil |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust to heat preference |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Beef Broth 🥣 | 1 cup | Low-sodium for control |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated for serving |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
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The ground beef is the foundation here. 80/20 lean-to-fat ratio gives the best flavor and keeps the sauce rich without being greasy. Most supermarkets carry it pre-packaged, but I like getting it fresh from the butcher at Whole Foods (they’ll grind it to order). The penne? Any brand works, but Barilla or De Cecco hold sauce better than generic. Look for bronze-cut on the label—it means rougher texture for cling.
No crushed tomatoes? Whole San Marzano tomatoes crushed by hand work great (and taste amazing). Out of beef broth? Water plus a bouillon cube in a pinch. Want more depth? Add a splash of red wine when browning the beef. The oregano and basil can be fresh—just triple the amount. If you’re short on time, Italian seasoning blend covers both at once.
Leftovers keep 4-5 days in the fridge and actually taste better the next day. Freeze for up to 3 months (portion first for easy reheating). The Parmesan wedge? Wrap it tight in parchment then foil—stays fresh for weeks.
Why You’ll Love This Recipe
- Ready in 25: I can have this on the table faster than it takes to decide on takeout. Honestly, the pasta cooks while the beef browns.
- Garlic-Kissed Depth: That sizzle of garlic in olive oil with the beef? It fills the kitchen with a smell that makes everyone wander in.
- Feeds the Crew: It’s my go-to for weeknight dinners, potlucks, or when the kids bring friends over—always disappears.
- Stretches the Budget: Ground beef and penne keep the cost low, and leftovers taste even better the next day. Between us, I make extra on purpose.
Step-by-Step Instructions for Penne Pasta With Ground Beef
Here’s the method I rely on for a foolproof weeknight dinner everyone will love.
Step 1: Brown the Ground Beef and Aromatics
Heat the 2 tbsp olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the 1 lb ground beef and break it up with a wooden spoon. Cook for 5-6 minutes until it’s no longer pink and starts to develop a nice brown crust on some pieces.
Stir in the finely diced 1 whole yellow onion and cook for another 3-4 minutes until it softens and turns translucent. Add the minced 3 cloves garlic cloves and cook for 30 seconds until fragrant. This builds a deep, savory foundation for your sauce.
Step 2: Build the Sauce with Tomatoes and Seasonings
Stir in the 2 tbsp tomato paste and cook for 1 minute, which helps remove the raw taste and deepen its flavor. Pour in the 28 oz crushed tomatoes (with all their juices) and the 1 cup beef broth. Scrape up any browned bits from the bottom of the pot – that’s pure flavor.
Add the 1 tsp dried oregano, 1 tsp dried basil, 0.5 tsp red pepper flakes, 1.5 tsp salt, and 0.5 tsp black pepper. Stir well to combine. Bring the mixture to a gentle simmer, then reduce heat to medium-low and let it cook uncovered for 15-20 minutes until slightly thickened.
Step 3: Cook the Penne Pasta
While the sauce simmers, bring a large pot of salted water to a boil. Add the 12 oz penne pasta and cook according to package directions until al dente. I always start testing 1 minute before the suggested cook time – you want it slightly firm as it will finish cooking in the sauce.
Reserve ½ cup of pasta water before draining. This starchy water will help your sauce cling beautifully to the pasta. Drain the pasta well but don’t rinse it – the surface starch is your friend here.
Step 4: Combine and Finish
Add the cooked penne to the sauce and toss everything together gently. If it seems too thick, add a splash of the reserved pasta water, 1-2 tablespoons at a time, until it reaches your desired consistency. Let it all cook together for 2-3 minutes so the pasta absorbs some of the sauce.
Taste and adjust seasoning if needed. The sauce should be rich and flavorful, with the pasta perfectly coated. This is where the magic happens – the pasta soaks up all those delicious flavors.
Step 5: Serve with Fresh Garnishes
Divide the pasta among serving bowls. Top each portion with some of the 0.5 cup parmesan cheese and a sprinkle of the chopped 0.25 cup fresh parsley. The fresh parsley adds a bright pop of color and freshness that balances the rich sauce.
Serve immediately while hot. The cheese will start to melt from the heat of the pasta, creating a beautiful, appetizing presentation. Each bite should have that perfect combination of tender pasta, hearty beef, and flavorful tomato sauce.
Pro Tips For Making Recipe For Penne Pasta With Ground Beef
- Brown the Beef Well: Crank the heat to medium-high and let the ground beef develop a deep brown crust before breaking it up—this builds way more flavor than steaming it in its own juices.
- Salt the Pasta Water: Use at least 1 tablespoon of salt per gallon of water, about as salty as the sea. Penne needs this to taste like anything other than bland noodles.
- Drain Fat Gradually: After browning the beef, tilt the pan and spoon out excess fat instead of dumping it all—you’ll keep the flavorful bits while skipping the greasy mess.
- Sweat the Onions First: Cook the yellow onions in olive oil for 5-7 minutes until translucent before adding garlic—this prevents burnt garlic and gives the sauce a sweet, mellow base.
Health Benefits of These Flavors
Protein Powerhouse
The 1 lb ground beef in this dish provides a substantial 40 grams of protein per serving, supporting muscle growth and repair. I love how it keeps the whole family full and energized through busy evenings. Protein also helps stabilize blood sugar, preventing energy crashes later. 💪
Iron Boost
Ground beef is rich in heme iron, the most easily absorbed form, providing about 20% of your daily iron needs per serving. This is especially important for energy levels and preventing fatigue. Pairing it with vitamin C from tomatoes enhances absorption even more.
Lycopene Benefits
The 28 oz crushed tomatoes are packed with lycopene, a powerful antioxidant linked to heart health and reduced inflammation. Cooking tomatoes, as we do in this sauce, actually increases lycopene availability, making it easier for your body to absorb. 🥗
B Vitamin Complex
This creation delivers a range of B vitamins from both beef and tomatoes. These support metabolism, brain function, and red blood cell production. The garlic and onion add additional nutrients like vitamin C and fiber, rounding out the nutritional profile.
Balanced Energy
The combination of complex carbs from penne and healthy fats from olive oil provides steady energy. I find this meal keeps me satisfied for hours without that post-meal sluggishness. The Parmesan cheese adds calcium for bone health.
Mood Enhancer
Comfort foods like this can actually boost serotonin levels, thanks to the carbs and protein working together. The herbs and spices add flavor without extra calories, making it a satisfying yet nutritious choice for any night of the week.
Nutrition Facts
Frequently Asked Questions
Can I use a different pasta shape?
While penne’s ridges hold sauce well, rotini or rigatoni work great too. Avoid long pastas like spaghetti as they won’t cling to the beef sauce as effectively.
How do I make it less greasy?
After browning the beef, drain excess fat before adding onions. Using 90/10 lean beef instead of 80/20 also reduces grease while keeping flavor. Blot cooked beef with paper towels if needed.
Can I add vegetables to this dish?
Yes! Stir in diced bell peppers with the onions or add spinach at the end. Mushrooms or zucchini also complement the beef beautifully. Just adjust cook times for even doneness.
How long will leftovers keep?
Store in an airtight container in the fridge for 4-5 days. For longer storage, freeze for up to 3 months. Reheat gently with a splash of water to refresh the sauce.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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