This is a ground beef pasta sauce built on passata, vegetable stock, and marjoram, tossed with penne and ready in under an hour. It makes a generous pot that feeds four to six people without stretching the budget. If you need a reliable weeknight dinner that actually fills everyone up, this is a solid choice.
The short version of why this works
Two things matter most here. First, letting the ground beef cook until any liquid it releases has fully evaporated before you add the passata — if you rush this step, the sauce turns watery and the meat steams instead of browning, which flattens the flavor. Second, simmering the sauce in vegetable stock rather than just water gives it a savory depth that a short cook time wouldn’t otherwise produce. Those two steps do the heavy lifting. Everything else is just seasoning.
If something goes sideways
- Sauce is too thin after simmering: Remove the lid and turn the heat up to medium. Give it five to ten more minutes uncovered — it will tighten quickly. Don’t add flour; it muddies the tomato flavor.
- Beef is clumping in large chunks: Break it up with a wooden spoon or a potato masher right when it hits the pan, before it starts to set. Once it browns in big pieces it’s hard to fix without overcooking the outside.
- Sauce tastes flat or acidic: A small pinch of sugar balances passata that’s sharper than expected. Add it gradually — half a teaspoon at a time — and taste as you go.
- Penne is sticking together after draining: Toss it immediately with a small splash of olive oil if you’re not combining it with the sauce straight away. Don’t rinse it — rinsing washes off the starch that helps the sauce cling.
- Marjoram flavor is barely noticeable: Dried marjoram loses potency fast. If yours has been in the cupboard more than a year, use half again as much, or swap in dried oregano at the same quantity.
Storage and reheating
Store leftover sauce and pasta separately if you can — the penne keeps absorbing liquid overnight and turns soft by the next day. The sauce keeps well in an airtight container in the fridge for up to four days and actually tastes better the next day once the flavors have settled. It also freezes well for up to three months; portion it into freezer bags flat so it thaws quickly. Reheat the sauce in a saucepan over medium-low heat with a splash of water or stock to loosen it, stirring until it reaches a full simmer — ground beef needs to hit 160°F (71°C) again when reheating. Skip the microwave for the sauce if you can; it heats unevenly and the meat can turn rubbery. For a fast next-day lunch, though, the microwave is fine — just stir it halfway through. If you have leftover pasta and sauce already combined, spread it in an oven-safe dish, top with grated cheese, and bake at 375°F (190°C) for about 20 minutes. Skip the garnish — not worth the extra dish.
Easy, Heavenly Penne Pasta With Ground Beef
Ingredients
Instructions
- Cooking the pasta: Cook all forms of pasta in plenty of boiling water, use at least 4 quarts of water for every pound (4-liter water for 450-gram pasta). Bring a large pot with water to boil, and add a dash of oil and a large pinch of salt. Place penne pasta in the pot, and boil for 6-9 minutes, uncovered, until just tender (al dente) and drain. Stir in a little oil or butter to prevent sticking.
- Heat 4 tablespoons of olive oil in a large saucepan. Add onions, and fry over medium heat for 3 – 4 minutes until golden.
- Add ground (minced) beef, increase the heat slightly (medium-high), stir and cook until brown and no pink remains.
- Pour in the vegetable stock until the minced meat is covered.
- Stir in marjoram, salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 30 minutes, stirring occasionally.
- Combine pasta with the meat sauce. Enjoy your meal!
Notes
Nutrition
Frequently asked questions
Can I use a different pasta shape if I don’t have penne?
Yes — any short, sturdy pasta works fine here. Rigatoni, fusilli, macaroni, or shells all hold a chunky meat sauce well; avoid thin pasta like spaghetti or angel hair, which tends to clump under the weight of the beef.
How do I know when the ground beef is fully cooked?
Ground beef is safe to eat at an internal temperature of 160°F (71°C) — use an instant-read thermometer if you’re unsure. Visually, there should be no pink remaining and any juices in the pan should run clear before you add the passata.
Can I make this ahead for a family dinner and keep it warm?
Yes — the sauce holds well on the lowest heat setting for up to 30 minutes with the lid on, stirred occasionally. Cook the pasta fresh just before serving rather than ahead of time, since it softens quickly once it sits in the sauce.
Can I stretch this recipe to feed more people without doubling everything?
Cook more pasta and add an extra half-cup of passata and a splash of stock to the sauce — this extends it noticeably without changing the flavor much. Serving with crusty bread alongside also helps a fixed pot of sauce go further.
If you liked this one
- Creamy Beef Spinach Pasta
- Beef Lombardi Casserole Recipe
- Beef Ricotta Lasagna Rolls
- Hearty Beef Mushroom Stroganoff
