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–+ servings
Macaroni noodles and ground beef in a hearty tomato sauce.
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5 from 2 votes

Homemade Beefaroni Recipe

This easy homemade beefaroni recipe is filled with ground beef, macaroni, and a tasty tomato sauce that the kids will love. You only need one pot and some basic pantry ingredients to make this simple dinner!
Step-by-step photos can be seen below the recipe card
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Servings: 4
Author: Laurel Perry

Ingredients

  • 1 pound ground beef
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 2 cups low sodium beef broth
  • 28 ounces tomato sauce (1 can)
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire Sauce
  • ½ teaspoon ground paprika
  • ½ teaspoon salt or to taste
  • ¼ teaspoon ground black pepper or to taste
  • 1 cup dry elbow macaroni
  • 1 teaspoon chopped fresh parsley optional, for garnish

Instructions

  • Heat a large skillet over medium heat. Add the ground beef and onion. Cook, breaking up the meat, until the beef is browned and the onion is translucent. Add in the garlic and cook for 1 minute or until fragrant. Drain off excess fat if needed.
    1 pound ground beef, 1 small yellow onion, 2 garlic cloves
    ground beef and onions cooking in a pot.
  • To the skillet, stir in the beef broth, tomato sauce, brown sugar, Worcestershire sauce, paprika, salt, and pepper.
    2 cups low sodium beef broth, 28 ounces tomato sauce, 1 tablespoon brown sugar, 2 teaspoons Worcestershire Sauce, ½ teaspoon ground paprika, ½ teaspoon salt, ¼ teaspoon ground black pepper
    tomato sauce simmering in a pot.
  • Bring to a boil, reduce to a simmer, cover and cook for 5-7 minutes.
  • Stir in the pasta, cover and cook, stirring often, until the pasta is al dente, about 12-15 minutes.
    1 cup dry elbow macaroni
    overhead view of beefaroni cooking in a white pot.
  • Garnish with parsley and serve.
    1 teaspoon chopped fresh parsley

Video

Notes

  • Don’t skip simmering the sauce before adding the pasta - this develops the flavors!
  • Any short pasta can be used in place of macaroni (such as ditalini, cavatelli, or shells).
Storage: Store leftover beefaroni in an airtight container in the refrigerator for up to 4 days; or freeze up to 3 months.

Nutrition

Calories: 453kcal | Carbohydrates: 43g | Protein: 30g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1569mg | Potassium: 1309mg | Fiber: 5g | Sugar: 12g | Vitamin A: 988IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 5mg