One-Pot Ground Beef Pasta
This pasta dish will remind you of old-school Hamburger Helper, but it is revamped and filled with fresh ingredients and warm spices. This pasta will stay good in the refrigerator for 5-7 days and makes great leftovers! It can easily be reheated in the microwave for 2 minutes. Sprinkle cheese and fresh herbs on top to brighten up the reheated dish!
Yields: 4 servings
Ingredients
- 2 tbsp olive oil
- 1 lb ground beef
- 1 cup mushrooms, sliced
- 1 cup onion, diced
- 1 Tbsp. minced garlic
- 8 cups spinach leaves, torn (about 1 bag)
- 1 tsp ground cinnamon
- ¼ tsp cayenne pepper
- ½ tsp ground oregano
- 2 tsp. salt
- 1 tsp. pepper
- ½ cup red wine (or balsamic vinegar or extra beef broth)
- 2 cups roma tomatoes, diced (or 2 cans diced tomatoes, drained)
- 8 oz can tomato sauce
- 2 cups macaroni noodles (I use gluten free)
- 2 cups beef broth
Optional Toppings
- ¼ cup parmesan cheese, grated
- ¼ cup feta cheese, crumbled
- 1 tbsp green onions, diced
- 1 tbsp fresh basil chopped
Directions:
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Add the olive oil to a large pot or dutch oven over medium-high heat.
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Add the ground beef, mushrooms and onion.
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Cook for 8-10 minutes, then add the garlic and spinach.
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Cook for 1-2 minutes, then drain any grease from the pot.
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Add the cinnamon, cayenne pepper, oregano, salt and pepper.
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Pour the red wine, diced tomatoes and tomato sauce into the pot.
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Stir and simmer for 5 minutes.
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Add the macaroni noodles and beef broth.
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Reduce the heat to low, cover and cook for 25-30 minutes, or until the noodles are tender and the liquid has cooked down.
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Top with the optional toppings of your choice.