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One-Pot Ground Beef Veggie Pasta

  • Author: Amanda

Ingredients

Scale

This recipe relies on a powerhouse combination of simple, fresh, and pantry-staple ingredients that come together to create a symphony of flavor and texture. Each component is chosen not just for its taste, but for how it contributes to the overall success of this easy one-pot meal.

  • 1 tbsp Olive Oil: This is the foundation of our flavor. A good quality extra virgin olive oil is used to sauté the aromatics, releasing their essential oils and creating a savory base for the entire dish.
  • 1 large Yellow Onion, diced: The workhorse of countless savory dishes. When diced and sautéed until translucent, it provides a subtle, sweet depth that balances the richness of the beef and the acidity of the tomatoes.
  • 3-4 cloves Garlic, minced: Garlic adds that indispensable pungent, aromatic kick. Mincing it finely ensures its flavor is distributed evenly throughout the pasta, infusing every bite with its signature warmth.
  • 1 lb Lean Ground Beef (90/10): The star protein of our dish. Using lean ground beef (90% lean, 10% fat) provides a rich, meaty flavor without making the final dish overly greasy. It browns beautifully and crumbles perfectly into the sauce.
  • 1 tsp Salt: Essential for enhancing all the other flavors. We’ll use it to season the beef as it browns and to ensure the final dish is well-balanced.
  • 1/2 tsp Black Pepper: Freshly ground black pepper adds a mild, woody spice that complements the beef and vegetables perfectly.
  • 1 tsp Dried Oregano: This herb brings a classic, peppery, and slightly bitter note that is characteristic of Mediterranean and Italian cooking, pairing wonderfully with tomatoes and beef.
  • 1 tsp Dried Basil: Adds a touch of sweet, peppery flavor that brightens the sauce and gives it a familiar, comforting aroma.
  • 1/2 tsp Red Pepper Flakes (optional): For those who enjoy a little warmth. This is completely optional but adds a gentle, lingering heat that cuts through the richness of the dish.
  • 1 large Bell Pepper (any color), diced: A red, orange, or yellow bell pepper adds a wonderful sweetness and a vibrant pop of color. It softens as it cooks but retains a slight bite.
  • 1 large Carrot, finely diced or grated: Finely dicing or grating the carrot allows it to melt into the sauce, adding a natural sweetness that balances the tomatoes and an extra dose of hidden nutrition.
  • 1 (28-ounce) can Crushed Tomatoes: This forms the heart of our sauce. Crushed tomatoes provide the perfect consistency—thick enough to coat the pasta but liquid enough to cook it properly.
  • 4 cups Beef Broth: Using beef broth instead of water is a critical flavor-boosting step. It infuses the pasta with a deep, savory, umami flavor as it cooks, making the entire dish richer and more complex.
  • 12 oz Uncooked Short Pasta (Penne, Rotini, or Fusilli): The choice of pasta is key. A short, sturdy shape with ridges or twists, like penne, rotini, or fusilli, is ideal for grabbing and holding onto the hearty sauce.
  • 1 medium Zucchini, diced: Added towards the end of the cooking process, zucchini brings a tender texture and mild flavor. It cooks quickly, so adding it later prevents it from becoming mushy.
  • 2 cups Fresh Spinach: A nutritional powerhouse that wilts down beautifully into the sauce. It’s added in the final moments of cooking, lending its vibrant green color and earthy flavor without being overcooked.
  • 1/2 cup Grated Parmesan Cheese: The perfect finishing touch. Freshly grated Parmesan cheese melts into the pasta, adding a salty, nutty flavor and creating a luxuriously creamy consistency.

Instructions

Follow these step-by-step instructions carefully to ensure your One-Pot Ground Beef Veggie Pasta comes out perfectly every time. The key is in the timing and the technique, allowing each ingredient to cook properly within the single vessel.

  1. Build the Flavor Base: Place a large Dutch oven or a heavy-bottomed pot over medium-high heat. Add the olive oil. Once the oil shimmers, add the diced yellow onion and cook, stirring occasionally, for about 4-5 minutes, or until the onion has softened and become translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. This initial step is crucial as it creates the aromatic foundation for the entire dish.
  2. Brown the Ground Beef: Add the lean ground beef to the pot with the onions and garlic. Sprinkle with the salt, black pepper, dried oregano, dried basil, and optional red pepper flakes. Use a wooden spoon or spatula to break the beef apart into small crumbles. Cook for 6-8 minutes, or until the beef is fully browned and no pink remains. If you used beef with a higher fat content, carefully drain off any excess grease from the pot.
  3. Incorporate Vegetables and Liquids: Add the diced bell pepper and the finely diced or grated carrot to the pot. Stir everything together and cook for 2-3 minutes to allow the vegetables to soften slightly. Pour in the can of crushed tomatoes and the beef broth. Stir thoroughly, scraping up any browned bits from the bottom of the pot—this is where a lot of flavor is hiding!
  4. Cook the Pasta: Bring the mixture to a rolling boil. Once boiling, add the uncooked pasta. Stir well to combine, ensuring the pasta is as submerged in the liquid as possible. This is vital for even cooking.
  5. Simmer to Perfection: Once the pasta is mixed in, reduce the heat to a medium-low simmer. Cover the pot and let it cook for 10-12 minutes, or until the pasta is nearly al dente (still has a slight bite). It’s important to stir the contents of the pot every 3-4 minutes to prevent the pasta from sticking to the bottom and to ensure it cooks evenly in the sauce.
  6. Add Final Vegetables and Finish: Uncover the pot. The sauce should have thickened and the pasta should be almost perfectly cooked. Add the diced zucchini and fresh spinach to the pot. Stir continuously until the spinach has wilted completely and the zucchini is tender-crisp, which should only take about 2-3 minutes. You don’t want to overcook these last-minute additions.
  7. Melt the Cheese and Rest: Remove the pot from the heat. Sprinkle the grated Parmesan cheese over the top and stir it into the pasta until it’s melted and the sauce becomes creamy and luscious.
  8. Rest and Serve: Place the lid back on the pot and let the pasta rest off the heat for 5 minutes. This crucial final step allows the sauce to thicken further and for all the flavors to meld together beautifully. Serve hot, garnished with extra Parmesan cheese and fresh parsley if desired.

Nutrition

  • Serving Size: one normal portion
  • Calories: 550

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Find it online: https://ourkitchenrecipe.com/one-pot-ground-beef-veggie-pasta/