This one-pot beef and pasta dish is a hearty meal that combines savory ground beef with a rich tomato-based sauce. It is an efficient dinner option for families, requiring only one pot for both cooking and serving.
List of ingredients
- 2 lbs ground beef – use lean beef to minimize excess grease in the sauce.
- 2 cloves garlic, minced – provides a sharp, aromatic base for the meat.
- 1 large white onion, diced – adds essential sweetness and texture to the broth.
- 2 1/2 cups water – creates the primary liquid volume for simmering.
- 1/2 cup beef broth – adds a deep, savory richness to the overall flavor.
- 1/3 cup extra virgin olive oil Рused for searing the beef and saut̩ing aromatics.
- 2 15 oz cans tomato sauce – thickens the base and provides a smooth texture.
- 2 15 oz cans diced tomatoes – adds acidity and chunky texture to the sauce.
- 1 tbsp Italian seasoning – a blend of herbs that complements the beef and tomato.
- 3 bay leaves – adds a subtle earthy depth during the simmering process.
- 2 1/2 cups cavatelli pasta – a small, dense pasta that holds the sauce well.
- 1 cup shredded mozzarella cheese – creates a melty, gooey consistency when stirred in.
- 1/2 cup shredded cheddar cheese – used as a sharp, savory topping.
- Salt and pepper, to taste – used for final seasoning adjustments.
step-by-step instructions
- Brown the Meat: Heat a dutch oven over medium-high heat. Add the ground beef, olive oil, garlic, and onions, stirring to break up the meat until it is browned and cooked through. Drain any excess fat from the pot and return the mixture to the heat.
- Simmer the Base: Stir in the water, beef broth, tomato sauce, diced tomatoes, Italian seasoning, and bay leaves. Lower the heat to bring the mixture to a simmer, cover the pot, and cook for 20 minutes while stirring occasionally.
- Cook the Pasta: Stir the cavatelli pasta into the simmering sauce. Cover the pot and continue to simmer for an additional 30 minutes, stirring occasionally to ensure the pasta does not stick, until the noodles are tender.
- Final Seasoning: Remove and discard the bay leaves. Add salt and pepper to taste, then stir in the shredded mozzarella cheese until it is evenly melted and combined.
- Serve: Scoop the goulash immediately into bowls. Top each serving with a sprinkle of shredded cheddar cheese before serving.
Expert Cooking Tips for Better Results
Select Lean Ground Beef to Minimize Grease
Using 90% lean ground beef reduces the amount of rendered fat in the pot. This prevents the final sauce from having an oily film on the surface. It also simplifies the draining process after browning the meat.
Use a Heavy-Bottomed Dutch Oven
A thick-walled dutch oven distributes heat more evenly across the bottom. This prevents the tomato sauce from scorching during the long simmering process. It also helps maintain a consistent temperature when the pasta is added.
Stir Regularly to Prevent Sticking
Pasta releases starch as it cooks, which can cause the bottom of the pot to stick. Stirring every few minutes ensures the noodles are evenly coated in sauce. This prevents burnt patches from forming on the base of the pot.
Avoid Substituting Beef Broth with Water
While water provides volume, beef broth adds a layer of umami and richness. This makes the dish taste like it has been slow-cooked for hours. It enhances the savory profile of the ground beef and tomato sauce.
Ingredient Substitutions and Alternatives
Replacing Cavatelli with Other Pasta Shapes
If cavatelli is unavailable, use macaroni, ditalini, or small shells. Choose a pasta that is small and sturdy so it can withstand 30 minutes of simmering. Avoid thin pastas like spaghetti which will overcook and break.
Using Different Types of Ground Meat
Ground turkey or ground bison can be used as alternatives to beef. Turkey is leaner, so you may need to add a small amount of extra olive oil for browning. Bison provides a richer, gamier flavor similar to beef.
Alternative Cheese Options
If you prefer a different flavor profile, swap mozzarella for provolone or Monterey Jack. These cheeses melt well and offer a creamy texture. For a sharper taste, increase the amount of cheddar used in the mix.
Fresh Herb Substitutions
If you do not have Italian seasoning, use a mix of dried oregano, basil, and thyme. Fresh parsley added at the end of cooking also provides a bright contrast. Ensure you use about one-third the amount of fresh herbs compared to dried.
Recipe Variations for Diverse Tastes
Adding Mixed Vegetables for Nutrition
Diced carrots, celery, and bell peppers can be sautéed with the onion and garlic. These additions increase the nutrient density of the meal. They also add a variety of textures and subtle sweetness to the sauce.
Increasing the Heat with Red Pepper Flakes
For a spicier version, add a half teaspoon of red pepper flakes during the browning stage. This infuses the oil with heat that permeates the entire dish. Adjust the amount based on your preferred spice level.
Creating a Creamier Sauce Texture
Stir in two tablespoons of cream cheese or a splash of heavy cream at the end. This mellows the acidity of the tomatoes and creates a velvet-like consistency. It transforms the goulash into a richer, more indulgent meal.
Incorporating Sautéed Mushrooms
Adding finely chopped mushrooms along with the ground beef increases the savory depth. Mushrooms provide an earthy flavor that complements the beef and Italian herbs. Sauté them until they release their moisture before adding the liquid.
Serving Suggestions and Pairing Ideas
Pairing with Garlic Bread
Toasted garlic bread is an ideal accompaniment for soaking up the extra tomato sauce. Brush baguette slices with garlic butter and broil until golden brown. This adds a crunchy element to the soft texture of the pasta.
Serving with a Fresh Green Salad
A crisp side salad with a lemon vinaigrette cuts through the richness of the cheese and beef. Use mixed greens, cucumbers, and cherry tomatoes for a refreshing balance. The acidity of the dressing cleanses the palate between bites.
Adding a Dollop of Sour Cream
A spoonful of sour cream on top of the hot goulash adds a cool, tangy contrast. This is a traditional touch that balances the savory beef and acidic tomatoes. It also adds a creamy layer to the overall mouthfeel.
Garnishing with Fresh Herbs
Sprinkle freshly chopped parsley or basil over the bowls just before serving. This adds a pop of color and a fresh aromatic quality. It signals that the dish is fresh and enhances the visual appeal.
Storage and Preservation
Refrigeration Guidelines for Leftovers
Store any remaining goulash in an airtight glass or plastic container. It will stay fresh in the refrigerator for up to four days. Ensure the food is cooled slightly before sealing the lid to prevent excess condensation.
Freezing and Thawing Instructions
This dish can be frozen for up to three months. Place it in freezer-safe bags, removing as much air as possible to prevent freezer burn. Thaw the goulash in the refrigerator overnight before reheating.
Preventing Pasta Absorption
Pasta continues to absorb liquid even after cooking and while stored. When storing leftovers, add a small amount of water or beef broth to the container. This helps maintain the saucy consistency when the dish is reheated.
Reheating Instructions
Using a Microwave for Quick Heating
Place a portion of goulash in a microwave-safe bowl and cover it with a damp paper towel. Heat on medium power in 1-minute intervals, stirring in between. This ensures the center is hot without overcooking the edges.
Reheating on the Stovetop
Place the leftovers in a small saucepan over low to medium heat. Add a splash of water or beef broth to loosen the sauce. Stir gently until the dish is heated through and the cheese has remelted.
Adding Extra Liquid During Reheating
Because the pasta absorbs moisture, the goulash may appear dry when cold. Adding a tablespoon of water or tomato sauce during reheating restores the original texture. This prevents the pasta from becoming mushy or clumped.
Make-Ahead Strategies
Preparing the Meat Base in Advance
You can brown the beef, onions, and garlic a day before you plan to serve the meal. Store this mixture in the fridge and simply add the liquids and seasonings when ready. This reduces the active cooking time on the day of the meal.
Cooking Pasta Separately
For those who prefer a firmer pasta texture, boil the cavatelli separately. Stir the cooked pasta into the simmered sauce during the last five minutes of cooking. This prevents the noodles from overcooking during the long simmer.
Assembling the Sauce Ahead of Time
Combine the tomato sauce, diced tomatoes, broth, and seasonings in a container. Store this liquid base in the refrigerator for up to two days. Pour the pre-mixed sauce into the browned beef to speed up the process.
Troubleshooting Common Issues
Fixing a Sauce that is Too Thin
If the sauce is too watery after the pasta is cooked, simmer it uncovered for 5-10 minutes. This allows excess moisture to evaporate and thickens the consistency. You can also stir in a tablespoon of tomato paste for instant thickening.
Correcting Overcooked Pasta
If the pasta becomes too soft, avoid stirring it aggressively, which can break the noodles. In the future, reduce the simmering time by 5 minutes and check for doneness. For the current batch, serve immediately to prevent further softening.
Balancing High Tomato Acidity
If the sauce tastes too acidic or tart, stir in a pinch of sugar. A small amount of sugar neutralizes the acid without making the dish taste sweet. This creates a more balanced and rounded flavor profile.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, ground turkey is a suitable substitute. Since turkey is leaner, you may need to add a bit more olive oil to prevent the meat from sticking to the pot.
Is this dish suitable for slow cookers?
The meat and sauce can be slow-cooked, but adding pasta to a slow cooker often results in mushy noodles. It is better to cook the pasta separately and stir it in at the end.
How do I store the cheese topping?
Store the shredded cheddar separately from the goulash if you prefer it to stay distinct. If mixed in, the cheese will melt into the sauce during reheating.
What is the best type of tomato sauce to use?
A plain, unsalted tomato sauce is best to allow you to control the seasoning. Avoid sauces with added sugar or pre-mixed herbs that might clash with the Italian seasoning.
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Hearty American Goulash with Beef and Pasta
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: General
Description
Grandma’s American goulash is a classic comforting meal you can make with a little time on any budget. Featuring cheese, tomato broth, noodles, and beef, this hearty dinner will feed even the biggest appetites anytime.
Ingredients
- 2 lbs ground beef
- 2 cloves garlic, minced
- 1 large white onion, diced
- 2 1/2 cups water
- 1/2 cup beef broth
- 1/3 cup extra virgin olive oil
- 2 15 oz cans tomato sauce
- 2 15 oz cans diced tomatoes
- 1 tbsp Italian seasoning
- 3 bay leaves
- 2 1/2 cups cavatelli pasta
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- salt & pepper, to taste
Instructions
- Step: Heat a dutch oven over medium high heat, add the ground beef, olive oil, garlic, & onions and stir everything together, breaking the meat up as you go- cooking until the meat is browned and cooked through. Drain, and return the mixture to the pot.
- Step: Stir in the water, broth, both tomatoes, Italian seasoning, and bay leaves. Lower the heat, bringing the mixture to a simmer. Cover, and let cook for 20 minutes, stirring occasionally.
- Step: Stir in the pasta, cover, and continue simmering an additional 30 minutes- stirring occasionally, until the pasta’s cooked through.
- Step: Remove the bay leaves, and salt & pepper, to taste. Stir in the mozzarella cheese until evenly combined.
- Step: Serve immediately, scooping into bowls, and topping with the shredded cheddar.
Notes
Use leaner ground beef so there is less fat to drain. Don’t sub the beef broth for water. The beef broth adds extra richness and makes it feel slow cooked. Stir occasionally throughout the cooking process to make sure everything cooks evenly and doesn’t stick together.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 603 kcal
- Sugar: 2 g
- Sodium: 272 mg
- Fat: 38 g
- Saturated Fat: 13 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 99 mg