Description
This Rotini Pasta recipe features lean ground beef simmered with a rich tomato sauce infused with garlic, herbs, and spices. The pasta is cooked directly in the savory broth and tomato mixture, creating a hearty, flavorful one-pot meal topped with melted mozzarella and optional parmesan and fresh basil for added freshness.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 3-4 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt (see note)
- 1 pinch crushed red pepper flakes (optional)
- 3 cups beef broth
- 1 (15 ounce) can crushed tomatoes
- 3 cups uncooked rotini pasta
- 1 cup shredded mozzarella cheese
To Serve (Optional)
- Pepper, to taste
- Freshly grated parmesan cheese
- Fresh basil
Instructions
- Brown the Ground Beef: Add the ground beef to a soup pot or Dutch oven over medium-high heat. Cook until just browned, breaking it up with a spoon as it cooks, about 7-8 minutes. Spoon out any excess fat if needed to keep the dish from being too greasy.
- Add Tomato Paste and Garlic: Stir in the tomato paste and minced garlic, cooking for about one minute to enhance the flavors and caramelize the tomato paste.
- Season the Mixture: Incorporate the onion powder, sugar, dried oregano, Italian seasoning, salt, and optional crushed red pepper flakes. Stir well to distribute all the seasonings evenly throughout the mixture.
- Add Liquids: Pour in the beef broth and crushed tomatoes, then increase the heat to high to bring the mixture to a boil.
- Cook Pasta: Once boiling, add the uncooked rotini pasta. Cook uncovered for 12 minutes, stirring occasionally to prevent sticking. Adjust the heat to maintain a steady simmer—medium or medium-low—to avoid boiling over while ensuring even cooking.
- Melt Cheese: Turn off the burner while leaving the pot on it. Sprinkle shredded mozzarella evenly on top, then close the lid and let it sit for 5 minutes or until the cheese melts and the sauce thickens further by absorbing more liquid.
- Finish and Serve: Gently toss the pasta to incorporate the melted mozzarella throughout. Season with pepper and additional salt as needed. Serve immediately, garnished with freshly grated parmesan cheese and fresh basil if desired for an extra burst of flavor.
Notes
- Adjust salt according to your dietary needs or the saltiness of your broth.
- Crushed red pepper flakes are optional for a little heat; omit if you prefer a milder dish.
- If the pasta absorbs too much liquid before cooking through, add a splash of water or broth as needed.
- Using lean ground beef reduces excess fat, but you can drain more fat after browning if you prefer a leaner meal.
