ground beef and pasta stew or sauce

Hearty Ground Beef & Pasta Stew (or Sauce)

Think of it as a hug in a bowl — rich, savory, deeply comforting, and endlessly adaptable. This is the perfect bridge between a chunky meat sauce and a thick, pasta-packed stew.

🥘 Core Recipe: Ground Beef & Pasta Stew/Sauce

Ingredients:

• 1 lb ground beef (80/20 for flavor)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 bell pepper, diced (optional)

• 2 carrots, diced (for sweetness and body)

• 2 celery stalks, diced (optional)

• 1 (28 oz) can crushed tomatoes

• 2 cups beef broth (or chicken/vegetable broth)

• 1 tbsp tomato paste

• 2 tsp Italian seasoning (or dried oregano + basil)

• 1 tsp paprika (optional, for depth)

• 1 bay leaf

• Salt and black pepper to taste

• 8 oz short pasta (elbow, penne, rotini, shells)

• 2 tbsp olive oil

• Optional adds: 1 cup chopped spinach, ½ cup red wine (deg glaze), parmesan rind while simmering, pinch of red pepper flakes.

Instructions:

1. Brown the beef:
   In a large pot or Dutch oven, heat oil over medium-high. Cook beef until browned, breaking it up. Remove with slotted spoon, leave drippings.

2. Sauté veggies:
   In same pot, cook onion, carrot, celery, bell pepper until softened (6-8 mins). Add garlic last 1 minute.

3. Build the base:
   Stir in tomato paste, cook 1 minute. Add crushed tomatoes, broth, browned beef, Italian seasoning, paprika, bay leaf, salt, pepper.
   Optional: add red wine here and simmer 2 mins before adding tomatoes.

4. Simmer:
   Bring to boil, reduce heat, cover partially, simmer 25–30 mins until flavors meld and carrots are tender.

5. Cook pasta:
   Add dry pasta directly to the stew (or cook separately if you prefer).
   In-pot method: Add 8 oz pasta, simmer 10–12 mins until pasta is cooked, stirring often. Add extra broth if too thick.
   Separate method: Boil pasta to al dente, drain, add to finished stew.

6. Finish:
   Remove bay leaf. Stir in chopped spinach until wilted. Adjust seasoning.
   Serve with grated Parmesan, fresh parsley, and crusty bread.

🍝 Sauce Variation (Thicker, For Topping Pasta)

• Reduce broth to 1 cup

• Skip carrots/celery if preferred

• Simmer longer (40+ mins) to thicken

• Serve over freshly cooked pasta without mixing in

🌶️ Flavor Twists

• Mexican-style: Use taco seasoning, add black beans, corn, top with cilantro & lime.

• Greek-inspired: Add cinnamon pinch, use oregano, stir in crumbled feta at the end.

• Cheeseburger pasta: Add mustard, pickle juice, top with cheddar and diced pickles.

• Creamy version: Stir in ½ cup heavy cream or cream cheese at the end.

🍲 Is it a stew or a sauce?

• Stew: More broth, veggies, pasta cooked in the liquid → bowl-style meal.

• Sauce: Thicker, meat-focused, less liquid → served over pasta.

💡 Tips for Success

• Brown the beef well for deeper flavor.

• Don’t skip simmering time — it develops richness.

• Pasta absorbs liquid overnight — store stew and pasta separately if meal prepping, or add extra broth when reheating.

• Freezes well (without pasta for best texture).

🥖 Serving Ideas

• With garlic bread or dinner rolls

• Topped with fresh basil, parsley, or grated Parmesan

• Side salad (Caesar or simple greens with vinaigrette)

Want a slow cooker, Instant Pot, or vegetarian version? Need measurements for a big batch to freeze? Let me know — this is the kind of recipe that becomes a weekly staple! 🍛🔥