Print

Classic Beefaroni & Italian Sausage – Quick Family Meal

Print Recipe

This Beefaroni With Italian Sausage elevates a beloved classic into a gourmet dish that combines tender macaroni, hearty ground beef, and robust Italian sausage in a rich tomato sauce. It’s the ultimate comfort food that guarantees smiles around the dinner table.

Ingredients

Scale
  • 1 lb lean ground beef (85/15 or 90/10)
  • 1 lb mild Italian sausage (removed from casings)
  • 2 cups elbow macaroni
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 diced yellow onion
  • 3 cloves minced fresh garlic
  • 2 cups low-sodium beef broth
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh ricotta cheese (optional)
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt to taste
  • Freshly ground black pepper to taste
  • A tiny pinch of sugar
  • 1 tablespoon olive oil (if needed)

Instructions

  1. In a large pot or Dutch oven, brown ground beef and Italian sausage (out of casings) over medium-high heat, breaking it up, until no pink remains (8-10 minutes). Drain any excess fat. Transfer meat to a bowl and set aside.
  2. Reduce heat to medium. Add a tablespoon of olive oil (if needed) to the pot. Sauté diced onion for 5-7 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in tomato paste with onions and garlic. Cook for 2-3 minutes, stirring constantly, to deepen flavor.
  4. Pour in beef broth, scraping up any browned bits. Stir in crushed tomatoes, Italian seasoning, basil, oregano, salt, pepper, and sugar. Bring to a gentle simmer.
  5. Return browned meats to the pot with the sauce. Stir well. Reduce heat to low, cover, and let simmer for 20-30 minutes (or up to an hour) for flavors to meld, stirring occasionally.
  6. While sauce simmers, cook elbow macaroni in a large pot of salted boiling water until al dente, according to package directions. Drain well.
  7. Add drained macaroni to the simmering meat sauce. Stir to coat pasta. Stir in about half of the shredded mozzarella and half of the grated Parmesan cheese until melted and incorporated. If using, stir in ricotta now.
  8. Serve immediately, topped with remaining mozzarella and Parmesan. For a baked version, transfer to a baking dish, sprinkle remaining cheese, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.

Nutrition

Keywords: Avoid mushy pasta by cooking it al dente; it will finish cooking in the hot sauce. Use hot Italian sausage or add red pepper flakes for heat. Incorporate finely diced bell peppers with onions or stir in fresh spinach during the last few minutes of simmering.

Find it online: https://softtasty.com/classic-beefaroni-italian-sausage-quick-family-meal/