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Pasta with minced meat in a frying pan

One-Pan Pasta with Ground Meat

A super simple, hearty, tasty everyday dish! One-pan pasta with ground meat is a staple in our house — honestly, a go-to for any occasion. Whenever I don't know what to make or I'm short on time, I reach for this recipe. Everybody loves it!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Ground meat

400

Pasta

300

Onion

Carrot

Vegetable oil (for frying)

Water

300

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 7 g

Fats 33 % 13 g

Carbohydrates 49 % 19 g

225 kcal

GI: 5 / 95 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make one-pan pasta with ground meat, quickly? A nonstick skillet is really handy for this. Heat the skillet until hot and add just a little vegetable oil. Add the ground meat and break it up with a wooden spatula. Cook it for 5–7 minutes.
Step 2:

While the meat cooks, peel the onion and carrot. Rinse them under running water and chop — finely dice the onion with a sharp knife, and grate the carrot on a coarse or medium grater.
Step 3:

Add the chopped onion and carrot to the browned meat and cook everything together for another 2–3 minutes.
Step 4:

Measure out the pasta.
Step 5:

Add the pasta to the skillet along with the hot water. Season with a little salt and spices to taste. Stir and bring to a boil, then cover and lower the heat. Simmer everything together for 12–15 minutes, until the pasta is done. If the water cooks off before the pasta is tender, add a little more hot water to finish it.
Step 6:

Stir the finished pasta and meat together and divide among plates. Enjoy!

Even plain pasta can be given a little something extra and served more temptingly. Use whatever ground meat you like — even a mix of meats — and it'll still come out hearty and delicious. Any pasta shape works too, from elbows to shells to spaghetti, as long as it's durum wheat; that kind won't turn to mush and stays firm and springy in the finished dish. For extra flavor and aroma, add a little bell pepper, fresh tomato, or tomato paste while the vegetables cook. And when you plate the hot dish, sprinkle a bit of grated cheese on top — it starts melting into stringy goodness right away. That's our favorite part.