Beef Pasta recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pasta

A super-hearty meal, which is a cinch to make. Serve with grated cheese, if desired.

78 people made this

IngredientsServes: 6

  • 25g margarine
  • 450g minced beef
  • 1 onion, chopped
  • 350ml tomato juice
  • 350ml water
  • 125ml beef stock
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon celery salt
  • 1/2 teaspoon ground black pepper
  • 85g uncooked pasta twists (fusilli)
  • 125ml soured cream
  • 1 teaspoon sherry
  • 45g chopped fresh parsley

MethodPrep:25min ›Cook:35min ›Ready in:1hr

  1. Melt margarine in a large, heavy frying pan over medium heat and stir in the minced beef and onion. Cook until onion is tender and beef is evenly browned. Reduce heat to low.
  2. In a medium bowl, mix tomato juice, water, beef stock, Worcestershire sauce, celery salt and pepper. Pour into the beef mixture.
  3. Stir pasta into the frying pan. Cover and simmer 25 minutes, stirring occasionally.
  4. Remove the mixture from heat and stir in soured cream and sherry. Sprinkle with parsley to serve.

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Reviews & ratingsAverage global rating:(79)

Reviews in English (61)


I made this last night but modified the recipe as follows: instead of tomato juice, I used diced tomatos with the juice; I did not use the sherry; I added 1 tsp basil and and 1 tsp oregano. I mixed together a cup of Parmesan Cheese and 1/2 breadcrumbs and sprinkled it on top when the dish was finished. It made a nice topping and added extra flavor. It was delicious!-27 Mar 2003

by J9

My husband took one look and said, "Oh, we're having Hamburger Helper." Not what I want to hear when I've made something from scratch. Unfortunately, it tasted like Hamburger Helper too. The sherry gave it a little bit of an odd flavor though.-26 Mar 2002

by tmt

Was looking for something to make when i was almost completely out of groceries. SO mine got made with 8oz of tomato paste and just the 1 cup of water needed to melt the bouillon cubes. I did have sherry but had to use celery seed, instead of celery salt and real mayonnaise instead of sour cream.....surprisingly it was quite good....texture was nice and thik and the whole family gobbled it down...Dont get me wrong, i wouldnt fix it for company but it was very nice alternative for low grocery day.-31 Jul 2006

Tomato Beef Pasta

This Tomato Beef Pasta recipe is a super easy, family favorite dinner recipe… and it has a secret ingredient that you might not expect! Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home.

I first made this recipe for my family back in 2007. My son was just six years old (time flies as he’s 17 now!) I was a teacher back then, and I was always looking for things to make for dinner that didn’t take a lot of time or ingredients. Since pasta is frequently requested as a dinner choice in my house, it’s nice to have some new ideas. This Tomato Beef Pasta was a big hit with my guys, and I found that it was indeed very easy to make. It’s been a repeat recipe in my house for 12 years now!

Hamburger Helper Beef Pasta Copycat


  • 1 lb lean ground beef
  • 3 cups hot water
  • 3 beef bouillon cubes
  • 1 small diced onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1 garlic clove (minced)
  • 1 teaspoon cornstarch
  • 8 ounces egg noodles


To start your beef pasta, brown ground beef with garlic and onion and drain. Mix hot water with bullion, cornstarch, salt, pepper and Worcestershire sauce together in bowl. Move browned beef and garlic to a pot and add liquid from bowl. Bring to a boil. Add noodles and cook until tender (about 15 minutes). Serve.

Don’t take my word for it, grab your skillet and try this recipe! It’s quick, easy and delicious. Who doesn’t have 30 minutes to make a meal? Ok, most moms… I get it, but it is a healthier option than take out or fast food and tastes better.

  • 1 pound 90% or higher lean ground beef
  • ¾ cup onion, chopped
  • 4 cloves garlic, minced
  • 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
  • 1 (6 ounce) can no-salt-added tomato paste
  • 3 anchovy fillets, chopped
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon crushed red pepper
  • 8 ounces dried multigrain penne pasta (about 2 1/2 cups)
  • ¼ cup Kalamata olives, chopped
  • ¼ cup snipped fresh parsley
  • 1 Snipped fresh parsley

In a large nonstick skillet cook ground beef, onion and garlic over medium heat until meat browns and onion is tender. Drain off fat and discard.

In a 3 1/2- or 4-quart slow cooker combine beef mixture, tomatoes, tomato paste, anchovies, oregano and crushed red pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Meanwhile, cook pasta according to package directions drain.

Before serving, stir olives and 1/4 cup parsley into slow cooker. Serve beef mixture over hot cooked pasta. If desired, garnish with additional snipped fresh parsley.

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Can You Freeze Instant Pot Beef and Pasta?

Yes! It can be frozen after it’s been cooked for up to 3 months.

I freeze them in individual meal prep containers so they’re pre-portioned for when I’m craving them.

I use these airtight container to store the beefaroni when meal prepping or freezing.

Thawing: remove the lid that covered the dish in the freezer. The cover might have frozen condensation, which, when melted, will drop water onto the beefaroni. Cover the pasta with a fresh lid when thawing the overnight in the fridge. Microwave to reheat.

Alternatively, thaw the frozen pasta in a cold water bath. Microwave to reheat.

Pasta with rich meat sauce recipe

Skirt has much more flavour than stewing or braising steak, but you can't stint on the cooking time. It's a great cut if you have plenty of time, and perfect for a slow-cooked sauce like this one.


  • 2 tbsp olive oil
  • 1 kg beef skirt, cut into 1cm cubes
  • 1 large onion, finely chopped
  • 200 ml red wine
  • 1 tbsp tomato purée
  • 2 x 400g cans of chopped tomatoes
  • 2 tsp paprika
  • 500 g pappardelle pasta
  • 1 cup Parmesan cheese, grated, for serving
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 2 tbsp olive oil
  • 2.2 lbs beef skirt, cut into 1cm cubes
  • 1 large onion, finely chopped
  • 7 fl oz red wine
  • 1 tbsp tomato purée
  • 2 x 400g cans of chopped tomatoes
  • 2 tsp paprika
  • 17.6 oz pappardelle pasta
  • 1 cup Parmesan cheese, grated, for serving
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 2 tbsp olive oil
  • 2.2 lbs beef skirt, cut into 1cm cubes
  • 1 large onion, finely chopped
  • 0.8 cup red wine
  • 1 tbsp tomato purée
  • 2 x 400g cans of chopped tomatoes
  • 2 tsp paprika
  • 17.6 oz pappardelle pasta
  • 1 cup Parmesan cheese, grated, for serving
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper


  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 130 mins
  • Serves: 6


  1. You need a large saucepan with a lid that you can put in the oven or a casserole dish. Heat the olive oil in the pan, then start to brown the meat in batches, setting it aside once it has browned. You may need to add a little more olive oil.
  2. When all the meat is browned, cook the onion in the oil for 10 minutes until soft. Place the onion with the meat. Keep the pan on the heat, pour in the red wine and let it bubble away for 3 minutes over a medium heat. Preheat the oven to 150°C/Gas 2.
  3. Return the meat and onions to the pan and stir in the tomato purée, tomatoes and paprika. Season well with salt and pepper. Bring the sauce to a simmer on the stove and then cover the pan and place it in the oven for 2 hours.
  4. Cook the pasta according to the packet instructions and serve with the sauce and grated Parmesan.

Recipe taken from What's for dinner? Second helpings, by Romilla Arber

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Cook pasta according to package directions. Keep warm.

Meanwhile stack beef steaks cut lengthwise in half and then crosswise into 1-inch wide strips. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef and garlic (half at a time) and stir-fry 1 minute or until outside surface is no longer pink. (Do not overcook.) Season with salt and pepper. Remove from skillet with slotted spoon keep warm.

In same skillet, add mushrooms stir-fry 3 minutes or until tender. Return beef to skillet and add tomatoes and dressing heat through. Spoon beef mixture over hot pasta sprinkle with cheese and parsley.

One-Pot Pasta with Beef & Broccoli

This dish is perfect for back to school family dinners & there is plenty leftover for the lunchbox too! Fall can be totally crazy when we all scramble to find new routines. The lazy days of summer are over and we need to make adjustments with new schedules & commitments. I’m making things easier for you with this One-Pot Pasta with Beef & Broccoli. A delish weeknight meal that is simple to prepare & you will not have a sink full of dirty pots & pans when you are done cooking. In less than 30 minutes you can have dinner on the table. Anything to save time is a great thing!

My kids are back to school & that means I have a few more minutes in the day to prepare delicious, healthy meals. You can use mostly pantry items in this recipe, which makes it easy to shop ahead. One of the most important things in my world is to make sure I feed my family a balanced diet filled with delicious & varied ingredients. This pasta covers all bases. It’s energy packed and filled with protein & veggies.

As we plunge into a new school year (where did the summer go?!) one of my main priorities is to bring all of us healthy meal ideas that are just as great for dinner as they are in the lunch box. There’s nothing better than leftovers that can easily be transformed into a lunch for the kids. One that they will love! There’s nothing worse than when they come home with an untouched lunch. Not the case with this pasta!

I never realized that pasta can cook just as perfectly in a measured liquid as it can in a huge pot of boiling water. The flavors here are huge, as the pasta cooks itself in a broth hit up with some cream. Try it tonight & let me know what you think!

5 Homemade Pasta Recipes

There&rsquos nothing quite as comforting as homemade pasta. If you have a pasta maker, you can go all out and make both the pasta and the sauce from scratch. Otherwise, use store-bought pasta and make just the sauce &ndash any of these recipes will taste amazing.

1] Homemade Lasagna

Ingredients for the base

  • 1 package lasagna noodles (16 ounces)
  • 8 ounces ground beef (lean, if possible)
  • 8 ounces ground pork (or use all beef)
  • 1 can tomato sauce or passata (8 ounces)
  • 1 large can of chopped tomatoes (24 ounces)
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1 clove garlic, peeled and crushed
  • 1/2 teaspoon dried oregano
  • 1 small onion, diced
  • Pinch of sugar
  • 1 tablespoon fresh basil, chopped
  • 1 1/2 teaspoons salt

Ingredients for the cheese layer

  • 16 ounces cottage cheese
  • 3 eggs
  • 3/4 cup Parmesan cheese
  • 2 teaspoons salt
  • Ground black pepper
  • 16 ounces mozzarella, grated
  1. Cook noodles till al dente, drain, and set aside.
  2. Sauté the pork and beef in a deep skillet till brown, then stir in the rest of the base ingredients. Let simmer for 30 minutes, stirring occasionally.
  3. Preheat oven to 375 degrees F.
  4. Combine the cheese layer ingredients in a large bowl.
  5. Using a 9 x 13-inch baking dish, place a double layer of noodles, followed by half the cheese mixture, half the mozzarella, and half the base mixture. Repeat layers and cover with foil.
  6. Bake for 30 to 40 minutes, and then remove the foil. Let it bake for around 5 to 10 minutes.
  7. Afterward, let it stand for a few minutes before serving.

2] Homemade Macaroni and Cheese


  • ¼ cup butter
  • 8 ounces elbow macaroni, cooked al dente and drained
  • 2 cups sharp Cheddar cheese, grated
  • ½ cup Parmesan, grated
  • 3 cups milk (low or full-fat)
  • 2&thinsp½ tablespoons flour
  • 2 tablespoons butter
  • ½ cup bread crumbs
  • 1 pinch paprika
  1. Using a saucepan, melt 1/4 cup of butter over medium heat, then stir in the flour to make a roux. Add the milk slowly, whisking constantly. Add the cheeses and turn down the heat to low, continuing to stir till the cheese has melted and the sauce is thick.
  2. Put the macaroni in a casserole dish and pour the sauce over the top, stirring to combine.
  3. Preheat the oven to 350 degrees F. Melt the 2 tablespoons of butter in a skillet, then add the breadcrumbs and stir to let them brown.
  4. Spread the breadcrumbs over the macaroni mixture, sprinkling some paprika on top.
  5. Bake for 30 minutes, and serve.

3] Fresh Egg Pasta Noodles


  • 2 cups all-purpose flour (9 ounces, or about 2 cups), plus more for dusting
  • 2 large eggs
  • 4 yolks from 4 more large eggs
  • 1 teaspoon salt
  1. Make a hill out of the flour with a well in the middle about 4 inches across. Pour the remaining ingredients into the center and beat with a fork. Once these ingredients are combined, work the flour gradually into the mixture until you get a wet and sticky dough.
  2. Fold more flour into the dough till the dough is firm and dry. Press the dough with your hands, fold, and continue working the dough until you get a Play-Doh texture. Add flour or water if needed to adjust the consistency.
  3. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
  4. Roll out the dough on parchment paper lightly dusted with flour. Cut into your desired shapes, and cook in salted water.

4] Homemade Bolognese Sauce


  • 1 pound lean ground beef
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 can chopped tomatoes (29 ounces)
  • 1 can tomato sauce (29 ounces)
  • 1 can tomato paste (6 ounces)
  • 1 cup red wine
  • 1 can beef broth (15 ounces)
  • 2 bay leaves
  • 1 tablespoon sugar
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  1. Brown the meat, add chopped garlic and onion. Cook for 5 more minutes, then add the remaining ingredients. Stir and bring to a boil.
  2. Reduce heat and simmer for 3 hours on medium-low heat. Stir occasionally, then serve!

5] Homemade Cannelloni Filling

This filling is perfect for 18-22 cannelloni tubes. For the sauce, use either of the tomato sauce recipes above.

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