Italian Recipes with Ground Beef: Tomato Skillet Pasta

This Italian-American tomato skillet pasta brings ground beef, short pasta, tomatoes, herbs, and Parmesan together in one pan for a hearty weeknight meal. It takes inspiration from Italian tomato-and-meat sauces, but families make dishes like this in many ways; this version cooks the pasta right in the sauce to keep the method simple and the flavor concentrated.

Ingredients

1 tablespoon (15 ml) olive oil
1 pound (454 g) ground beef, preferably 85% lean
1 medium yellow onion, finely diced (about 1 cup or 150 g)
3 garlic cloves, minced (about 9 g)
2 tablespoons (32 g) tomato paste
1 can crushed tomatoes, 14.5 ounces (411 g)
4 cups (960 ml) low-sodium beef or chicken broth
1 teaspoon (1 g) dried oregano
1 teaspoon (1 g) dried basil
1/2 teaspoon (3 g) fine salt, plus more to taste
1/2 teaspoon (1 g) freshly ground black pepper
1/8 teaspoon (about 0.3 g) red pepper flakes, optional
12 ounces (340 g) short pasta, such as rigatoni, penne, or fusilli
2 cups (60 g) baby spinach, optional
1/2 cup (50 g) finely grated Parmesan, divided

Instructions

Brown the beef. Set a large, deep skillet or sauté pan over medium-high heat and add the olive oil. Add the ground beef and break it into small crumbles with a wooden spoon. Cook for 7 to 9 minutes, stirring occasionally, until browned and no longer pink. Check the center of the largest piece with a food thermometer; USDA FSIS guidance sets 160°F (71°C) as the safe minimum internal temperature for ground beef. If needed, continue cooking until it reaches that temperature. Spoon off excess fat, leaving about a tablespoon in the pan for flavor.
Soften the onion and garlic. Add the diced onion to the pan and cook for about 4 minutes, stirring and scraping up browned bits, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant. Avoid letting the garlic darken, which can make it taste bitter.
Build the tomato broth. Mix in the tomato paste and cook for 1 minute so it darkens slightly. Add the crushed tomatoes, broth, oregano, basil, salt, black pepper, and red pepper flakes if using. Stir well, scraping the bottom of the pan, and bring the mixture to a steady boil. Taste the liquid before adding pasta; it should be pleasantly seasoned, but remember the Parmesan will add salt later.
Cook the pasta in the sauce. Stir in the dry pasta and reduce the heat to maintain a lively simmer. Cook uncovered for 12 to 15 minutes, stirring every 2 to 3 minutes and more often toward the end so pasta does not stick to the bottom. Check the package’s suggested cooking time, then taste a piece. The pasta should be tender with a little bite, and the sauce should look slightly looser than you want because it thickens as it rests. If the pan becomes dry before the pasta is tender, add hot water or broth 1/4 cup (60 ml) at a time.
Finish the skillet. If using spinach, stir it in during the final 1 to 2 minutes and let it wilt. Remove the pan from the heat and stir in about half the Parmesan. Cover and let the pasta stand for 3 minutes so the sauce can settle and cling to the noodles. Taste and adjust the salt and pepper. Serve with the remaining Parmesan.

Tips

Choose a pan with room. A wide, deep skillet of about 12 inches (30 cm) gives the pasta enough space to cook evenly. If your pan is smaller, use a Dutch oven or a large saucepan; crowded pasta is more likely to cook unevenly or stick.
Stir as the pasta simmers. The noodles release starch into the sauce, which helps it turn silky, but that starch can settle on the pan’s base. Scrape the bottom when stirring, particularly during the last few minutes. Add liquid gradually rather than flooding the sauce.
Adjust for your broth and cheese. Low-sodium broth lets you control the seasoning. If you use regular broth or especially salty Parmesan, begin with less salt and adjust after the cheese is stirred in.
Use a practical substitute when needed. Beef broth gives a fuller beef flavor; chicken broth works well and tastes a little lighter. If you do not have Parmesan, use another finely grated hard cheese such as Pecorino Romano, adding it sparingly because it is usually saltier.

Serving Suggestions

Serve the pasta hot in shallow bowls, with extra Parmesan and a little black pepper at the table. A green salad dressed with olive oil and vinegar, or simply sliced tomatoes and crisp greens, balances the rich beef and tomato sauce. Warm crusty bread is useful for catching any sauce left in the bowl. For a fuller meal, offer a side of roasted broccoli, green beans, or zucchini; keep those vegetables simply seasoned so they do not compete with the herbs in the skillet.

This dish is filling enough to serve on its own, especially when you include the optional spinach. If you are serving several people, set out the Parmesan separately so everyone can choose how much to add. A small bowl of red pepper flakes also lets diners adjust the heat without making the whole pan spicy.

Variations

Make it more vegetable-forward: Stir in 1 cup (about 100 g) sliced mushrooms with the onion, or add 1 diced bell pepper at the same time. Both release moisture, so cook them until that moisture mostly evaporates before stirring in the garlic and tomato paste. You can also add chopped kale instead of spinach; give it a few extra minutes to soften.

Change the meat: Ground turkey can replace the beef in the same quantity. Its flavor is milder, so use beef broth if you want a deeper savory note and check the turkey with a thermometer for 165°F (74°C). For a richer result, replace up to half the ground beef with Italian sausage, but reduce the added salt because sausage is seasoned.

Make it dairy-free: Leave out the Parmesan and finish each bowl with a drizzle of olive oil and chopped parsley. The pasta will still be flavorful, though the cheese normally adds a salty, savory finish. For a little more body, stir in an extra tablespoon (16 g) of tomato paste before adding the tomatoes.

Use a different pasta: Other short shapes work, but cooking times and liquid absorption vary. Check the pasta early and keep extra hot broth or water nearby. Long pasta is less convenient in a skillet; if using it, break it in half and stir frequently to keep strands submerged and separate.

Storage and Reheating

Transfer leftovers to a shallow airtight container and refrigerate within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. The pasta absorbs sauce as it sits, so expect the leftovers to be thicker than the freshly cooked dish. For longer storage, freeze portions in freezer-safe containers for up to 2 months for best texture. Thaw overnight in the refrigerator before reheating.

Reheat a portion in a covered saucepan over medium-low heat with a splash of water or broth, stirring occasionally until steaming throughout. You can also microwave it in a covered, microwave-safe bowl, stirring halfway through and adding a little liquid if needed. USDA FSIS guidance says leftovers should reach 165°F (74°C) when reheated; check the center with a food thermometer. Avoid reheating the whole batch repeatedly—warm only what you plan to serve.

Frequently Asked Questions

Can I make this with a different pasta shape?
Yes. Penne, rigatoni, fusilli, shells, and other short shapes are good choices because they are easy to stir and hold the sauce. Different brands and shapes absorb different amounts of liquid, so begin checking a few minutes before the package’s suggested time and add hot broth or water if the pan looks dry.

Can I prepare the sauce ahead?
Yes. Cook the beef, onion, garlic, tomato paste, tomatoes, broth, and seasonings, then cool and refrigerate the sauce promptly. The next day, bring it to a simmer in a deep pan, stir in the dry pasta, and cook until tender. You may need extra broth or water because the sauce can thicken in the refrigerator.

Why is my skillet pasta still watery?
It may need a few more minutes of uncovered simmering, or it may not have rested yet. Simmer gently and stir until the pasta is tender and the sauce clings to it, then let the pan stand off the heat for 3 minutes. The sauce thickens as it cools slightly. Avoid draining the liquid, since it carries the flavor and starch that make the sauce cohesive.

What if the pasta is tender before the sauce thickens?
Turn off the heat and let the pan stand uncovered for a few minutes, stirring once or twice; the pasta will continue to absorb some liquid. You can also stir in a little extra Parmesan. Next time, use the shorter end of the pasta cooking range or add the broth in stages, since pan width and pasta shape affect evaporation.

Can I make this recipe without spinach?
Absolutely. Spinach is optional and is added near the end only for extra color and a mild vegetable flavor. Leave it out without changing the other quantities, or swap in chopped kale and simmer it a little longer until tender. The dish also works with no added greens and can be served with a salad or vegetable on the side.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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