Beefaroni Recipe

Beefaroni is one of those recipes that takes me straight back to childhood. There’s something magical about the combination of tender pasta, savory ground beef, and rich tomato sauce. It’s comfort food at its best—filling, flavorful, and incredibly easy to make. Unlike the store-bought version, this homemade beefaroni skips the preservatives and lets you control the seasonings, so every bite is bursting with freshness. Plus, it’s a one-pot wonder with minimal cleanup! Perfect for busy weeknights or those days when you just need something cozy and quick.

this RECIPE

A warm memory with a bowl of beefaroni 🍝

I still remember the first time I made beefaroni from scratch. Growing up, we always had the canned stuff on hand, but it never quite hit the spot for me. So one evening, armed with a few pantry staples, I decided to try making it myself. I’ll never forget how the aroma of garlic and Italian spices filled my little kitchen as the sauce simmered away. The best part was tasting that first bite—the flavors were so much more vibrant and satisfying than I expected! Now, it’s become a regular in my rotation, especially when the weather gets a bit chilly. My family practically races to the table whenever I say beefaroni is on the menu.

The humble beginnings of beefaroni

Beefaroni has its roots in Italian-American cuisine and is basically a simplified pasta dish with meat sauce. It’s often compared to goulash, but with a focus on tomato sauce and Italian seasonings rather than paprika. While it’s not a traditional Italian recipe, it does take inspiration from classic pasta and meat sauces found in Italian cuisine. Over the years, it’s become a staple in American households, known for being budget-friendly, kid-approved, and easy to make. This recipe stays true to the original spirit of beefaroni, with simple ingredients and big flavors.

Let’s talk ingredients: keeping it simple and flavorful

• Elbow macaroni: This is the classic pasta choice for beefaroni, but you could also use shells or rotini if you prefer. Macaroni’s shape is perfect for holding the sauce, making each bite satisfying.
• Lean ground beef: I use lean ground beef to keep things a little lighter, but you can use a higher fat content if you prefer a richer flavor. Just be sure to drain any excess fat after browning.
• Onion: The finely chopped onion adds a touch of sweetness and depth to the dish. Yellow onions are my go-to, but white onions work well too.
• Garlic: Fresh garlic is a must for that authentic Italian flavor. If you’re a garlic lover, feel free to add an extra clove or two!
• Garlic powder and Italian seasoning: These seasonings amp up the flavor of the sauce. If you don’t have Italian seasoning, you can substitute with a mix of dried basil, oregano, and thyme.
• Tomato sauce: A good quality tomato sauce is essential here since it forms the base of your beefaroni. If you’re feeling fancy, you could use crushed tomatoes for a bit more texture.
• Salt and pepper: These seasonings round everything out. Adjust to taste, especially if your tomato sauce is already seasoned.

Kitchen gear: what you need (and what you can skip)

To make this recipe, you’ll need a few basic kitchen tools:

• Large skillet: A deep skillet or sauté pan is ideal for browning the beef and making the sauce. Make sure it’s big enough to hold everything once you add the pasta.
• Large pot: You’ll need this for boiling the pasta. A stockpot or Dutch oven works great if you’re doubling the recipe.
• Wooden spoon or spatula: Perfect for breaking up the ground beef as it cooks and stirring everything together.
• Colander: For draining the pasta once it’s done. If you’re trying to save time, you can skip the colander and use tongs to transfer the pasta directly from the pot to the skillet (a bit messy, but doable!).

Step-by-step: my foolproof method (with tips along the way)

1. Brown the beef and onions: Start by heating your skillet over medium heat. Add the ground beef and chopped onion, breaking up the meat as it cooks. The goal here is to cook the beef until it’s no longer pink and the onions are soft and translucent—about 5-7 minutes. If you’re using a fattier cut of ground beef, drain any excess grease at this point.
2. Add the garlic: Once the beef and onions are cooked, add the minced garlic. Stir for about a minute, just until it becomes fragrant. Be careful not to burn it! Burnt garlic can give the whole dish a bitter flavor, so keep an eye on the heat.
3. Season and simmer: Sprinkle in the garlic powder, Italian seasoning, salt, and pepper. Give it a good stir, then pour in the tomato sauce. Bring the mixture to a gentle simmer, and let it cook for about 20 minutes. This simmering time allows the flavors to meld together. Stir occasionally to keep the sauce from sticking.
4. Cook the pasta: While your sauce is simmering, bring a large pot of water to a boil. Add a generous pinch of salt, then cook the macaroni according to the package directions. Aim for al dente, as the pasta will soften slightly when combined with the sauce.
5. Combine and serve: Drain the pasta, then add it to the skillet with your beef and tomato sauce. Toss everything together until the macaroni is fully coated in sauce. Serve immediately, and enjoy the cozy goodness!

Variations and adaptations to try

• Vegetarian: Swap the ground beef for a meat alternative like crumbled tofu or a plant-based ground “beef” product. Just season it a bit more to add depth, as plant-based proteins can be milder in flavor.
• Cheesy beefaroni: Add a handful of shredded mozzarella or cheddar cheese before serving for an extra creamy texture. I’ve found that a bit of parmesan on top works wonders too.
• Gluten-free: Use gluten-free pasta, which is widely available these days. Chickpea or lentil pasta adds a nice twist and a bit more protein.
• Spicy beefaroni: If you like a little heat, add a pinch of red pepper flakes to the sauce. I love this addition for a grown-up kick that doesn’t overwhelm the other flavors.
• Healthier twist: Throw in some veggies! Diced bell peppers, zucchini, or spinach can be added during the simmering stage. This boosts the nutritional value and adds a pop of color.

How to serve beefaroni like a pro

For a nice presentation, serve beefaroni in a large bowl or pasta dish. Garnish with a sprinkle of fresh parsley or basil for a touch of green. I also like to add a bit of grated Parmesan or Romano cheese on top—it adds a salty, umami flavor that really enhances the dish. Serve it alongside a simple side salad and some crusty bread, and you have a well-rounded, satisfying meal.

The best drink pairings

I like to keep things simple. Here are a few options that pair well with the flavors of beefaroni:

• Sparkling water with lemon: Refreshing and cleansing, this drink balances out the rich tomato sauce. A twist of lemon adds a nice zing.
• Iced tea: Classic iced tea, whether sweetened or unsweetened, is a great choice for a pasta dish like this. If you want a bit more flavor, try a flavored herbal tea—mint or berry tea works well.
• Italian soda: A fizzy Italian soda in flavors like blood orange or pomegranate is both festive and delicious with pasta dishes.
• Apple cider: For a cozy touch, especially in the fall, try serving a chilled or warmed apple cider on the side. The sweetness complements the savory flavors of the beefaroni.

Storing and reheating leftovers

Got leftovers? Beefaroni stores really well in the fridge. Simply transfer any extra to an airtight container, and it should keep for up to 3 days. When you’re ready to eat, reheat it in the microwave or on the stovetop over low heat, stirring occasionally. If the sauce has thickened too much, add a splash of water or a bit more tomato sauce to bring back the original consistency.

If you want to freeze it, just let it cool completely, then portion it into freezer-safe containers. It’ll keep well in the freezer for up to 3 months. To reheat, thaw it overnight in the fridge, then warm it on the stovetop.

Scaling the recipe for more (or fewer) servings

This recipe makes about four generous servings, but it’s easy to adjust. If you want to make it for a larger group, just double all the ingredients. When doubling, be sure to use a large enough skillet or switch to a pot for the sauce. For a smaller batch, halve the ingredients, and you’ll have just enough for two servings.

Troubleshooting common issues

• Too thick sauce: If the sauce seems too thick, especially after adding the pasta, add a splash of water or extra tomato sauce to loosen it up.
• Too salty: If you overdo it on the salt, adding a bit of sugar or an extra can of tomato sauce can help balance things out.
• Sticking pasta: Make sure to stir the pasta as soon as you add it to the water, and cook it al dente so it holds up well when mixed with the sauce.

Give it a try!

Beefaroni is the kind of recipe that brings everyone together. Whether it’s a busy weeknight or a laid-back weekend dinner, this hearty pasta dish is guaranteed to satisfy. Try it out, and don’t be afraid to tweak the seasonings or throw in some extra ingredients to make it your own. Once you’ve had a taste of homemade beefaroni, I bet you’ll never go back to the canned version!

Frequently asked questions

1. Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional, feel free to use any short pasta you have on hand, like shells or penne.

2. How can I make this dish spicy?
Try adding a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little heat.

3. Can I make this recipe dairy-free?
Yes, this recipe is naturally dairy-free. Just skip any cheese toppings or use dairy-free cheese if desired.

4. What’s the best way to reheat beefaroni?
Reheat on the stovetop over low heat, stirring occasionally. Add a splash of water if the sauce has thickened too much.

5. Can I freeze beefaroni?
Yes! Beefaroni freezes well. Just let it cool completely, store it in an airtight container, and freeze for up to 3 months.

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