Homemade Beefaroni
Upgrade your favorite retro canned pasta with this easy homemade beefaroni recipe. Cozy, kid-approved, weeknight-friendly, and full of flavor!
Ingredients
- 1 lb 80/20 ground beef
- 1 medium onion minced (or mini food-processed for speed)
- 2 10.75 oz cans concentrated tomato soup
- 4 cups beef broth
- 1 cup water
- 4 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoon ketchup
- 1-2 tablespoon sugar
- 16 ounces dry ziti pasta
- 1 teaspoon salt and pepper
- 1 teaspoon onion powder
- 1 teaspoon of garlic powder
- 1/2 cup grated parmesan cheese
- 1 tablespoon butter added at end
Instructions
- Brown the meat and onion: In a large skillet or pot, add 1 lb ground beef and 1 minced onion. Cook over medium-high heat, breaking up the beef, until fully browned and the onion is soft, about 5–7 minutes. Drain excess fat.
- Add the sauce base: Stir in both cans of concentrated tomato soup, 1 cup water, 4 cups beef broth, 4 tablespoons tomato paste, 2 tablespoon ketchup, 2 tablespoon sugar, 1 teaspoon salt and pepper, 1 tablespoon Worcestershire sauce, and a teaspoon each of onion and garlic powder. Bring mixture to a gentle boil.
- Cook the pasta: Add 16 ounces uncooked pasta to the boiling mixture, stir to combine, cover loosely, and reduce heat to a simmer. Cook for 12–15 minutes until pasta is tender but not mushy. Stir occasionally.
- Finish and season: Remove from heat, stir in 1/2 cup grated parmesan cheese and 1 tablespoon butter until melted and creamy. Taste and adjust salt if needed. Let rest 5 minutes before serving to thicken slightly.
Notes
Tips No One Tells You
- Mini food processor for onion = time saver and no tears.
- Don’t overthink the ingredients—simple, pantry staples are perfect.
- Let pasta rest a few minutes after cooking to absorb sauce fully.
- If you want to jazz it up for picky kids, sprinkle with shredded cheddar.