Description
A comforting and protein-rich beef pasta dish that balances lean ground beef with a creamy sauce, perfect for chilly evenings.
Ingredients
- 12 oz (340 g) protein-enriched or whole-grain pasta (penne or rigatoni)
- 1 lb (450 g) lean ground beef
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced carrots or seasonal squash (optional)
- 1 cup low-sodium beef broth
- 1 can (14 oz) crushed tomatoes
- 1/2 cup plain Greek yogurt or low-fat cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Bring a large pot of salted water to boil. Cook pasta 1–2 minutes less than package directions, reserving 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook 3–4 minutes until translucent. Add garlic and cook for 30 seconds. Add ground beef, breaking into pieces, and brown until no longer pink. Drain excess fat if needed.
- Stir in diced carrots or squash and cook for 2–3 minutes. Add crushed tomatoes, beef broth, oregano, smoked paprika, salt, and pepper. Simmer for 8–10 minutes until slightly reduced.
- Reduce heat to low, stir in Greek yogurt (or cream) and Parmesan until smooth. If the sauce is too thick, thin with reserved pasta water a splash at a time.
- Add cooked pasta to the skillet and toss to coat. Warm through for 1–2 minutes. Taste and adjust seasoning. Garnish with parsley or basil and serve hot.
Notes
Use lean ground beef to keep the sauce rich but not greasy. Pair with your choice of vegetables for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian