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One-Pot Beefy Macaroni
When you need a comforting dinner without a mountain of dishes, this one-pot pasta delivers. Ground beef, diced tomatoes, and elbow macaroni simmer together in a single pot, allowing the pasta to soak up every drop of the rich, savory broth. A splash of soy sauce works behind the scenes to deepen the flavor. It's a straightforward, satisfying meal that leaves you with just one pan to wash.
Equipment
- Stovetop
Ingredients
- 2 lbs. ground beef
- 1 onion, chopped
- 3 cloves garlic, chopped 3 c. water
- 2 14-1/2 oz. cans diced tomatoes
- 2 15-oz. cans tomato sauce
- 2 t. soy sauce
- 1 T. Italian seasoning
- salt and pepper to taste
- 2 c. elbow macaroni, uncooked
Instructions
- 1Brown the ground beef in a large stockpot over medium heat, then drain the excess fat. Removing the grease prevents the final sauce from becoming oily.
- 2Stir the chopped onion and garlic into the beef and cook for 3 to 5 minutes until softened.
- 3Pour in the water, diced tomatoes with their juice, tomato sauce, soy sauce, Italian seasoning, salt, and pepper. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
- 4Stir in the uncooked elbow macaroni. Cover the pot and cook for 20 to 30 minutes, stirring several times. Frequent stirring prevents the pasta from sticking to the bottom of the pot.
- 5Remove the pot from the heat and let it stand covered for 15 minutes. The resting time allows the pasta to absorb the remaining liquid and finish cooking gently.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The pasta will continue to absorb liquid as it sits.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of water or beef broth to loosen the sauce.
- Swap: You can use ground turkey or chicken instead of beef, but you might need a tablespoon of olive oil to brown the meat since it's leaner.