One-Pan Minced Meat Macaroni
A quick, kid-friendly one-pan meal featuring ground beef, macaroni, and tomato juice simmered together and finished with plenty of Parmesan Romano cheese. It is a comforting, hearty dish inspired by Greek and Québécois home-style cooking.
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🍳 Cooking Flow
Dice the onion and brown it in a pan with the ground beef, salt, and pepper. → Add dry macaroni, one can of tomato juice, and one can of water to the pan. → Cover with a lid and simmer for 9-10 minutes until the pasta is tender. → Remove from heat, stir in a generous amount of grated cheese, and serve.
Cooking Steps
Brief Cooking Order
Dice the onion and brown it in a pan with the ground beef, salt, and pepper. → Add dry macaroni, one can of tomato juice, and one can of water to the pan. → Cover with a lid and simmer for 9-10 minutes until the pasta is tender. → Remove from heat, stir in a generous amount of grated cheese, and serve.
Introduction
A quick, kid-friendly one-pan meal featuring ground beef, macaroni, and tomato juice simmered together and finished with plenty of Parmesan Romano cheese. It is a comforting, hearty dish inspired by Greek and Québécois home-style cooking.
Step 1
Roughly dice one medium onion.
Step 2
Add a touch of oil to a deep pan over medium-high heat, add the diced onion and ground beef, then season with salt and black pepper.
Step 3
Stir and break up the ground beef with a wooden spoon, browning it with the onions until almost fully cooked.
Step 4
Pour about 3 to 3.5 cups of dry macaroni directly into the pan, followed by one can of tomato juice and one can of water.
Step 5
Stir to combine, bring the liquid to a rolling boil, cover with a lid, and simmer over medium heat for about 9 to 10 minutes until the pasta is cooked through.
Ingredients List
Important Notes
Using the empty tomato juice can to measure the water keeps the liquid-to-pasta ratio simple and accurate.
Keep checking and stirring occasionally while covered to prevent pasta from sticking to the bottom of the pan.
Stirring in the cheese off the heat creates a smooth, emulsified sauce without burning the cheese.
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