Make a homemade Beefaroni recipe at home with just 7 ingredients! It’s easier than you think even using a homemade meat sauce. It’s ready in 30 minutes and is a good weeknight dinner.
This Beefaroni is 100 times better than what you get in a can! It’s easy-to-make and a lot healthier too. I have lots of delicious Italian recipes on this website, so take a look before you go. Italian food is my niche and passion.
When you make this recipe, you will be delighted at how good and easy is the homemade version of Beefaroni. It does NOT contain tomato soup nor, does it taste like it does.
I call it the gourmet version of Beefaroni! But, it has simple ingredients so don’t let the gourmet part scare you off. I use my Italian Meat Sauce recipe to make this Homemade Beefaroni.
Disclosure: This post contains Amazon affiliate links which means if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
What is Beefaroni made of?
Beefaroni is elbow macaroni pasta in a meat tomato sauce. The canned version of this has more of a tomato soup texture and color.
This Beefaroni recipe is simply elbow macaroni in a DELICIOUS homemade meat sauce. The meat sauce is ready in about 20-25 minutes. It can be used to put on any pasta you wish.
Homemade Beefaroni is a tasty weeknight family dinner that’s ready quickly and easily. Serve it with some veggies and you have a complete meal.
I’ve been making this recipe for many years even before I got married and had kids. Now, they ask for it. It’s part of our dinner rotation.
Homemade Beefaroni Recipe
Ingredients
*The full, printable recipe is at the bottom in the recipe card where you can change the servings too.
- elbow macaroni
- chopped onions
- minced garlic cloves
- extra virgin olive oil
- ground beef (85% lean or higher)
- tomato sauce (puree)
- Italian seasoning
- salt and black pepper to taste
As I said above, it’s made with simple ingredients but, renders BIG FLAVOR!
First, cook the elbow macaroni according to package directions for tender or al dente.
Then, make the meat sauce by cooking the onions and garlic in extra virgin olive oil for a few minutes.
Next, add the tomato sauce and Italian seasoning and cook 15-20 longer. Here’s what the DELICIOUS meat sauce looks like below.
Then, add the meat sauce to the macaroni. Top with grated Parmesan cheese if you’d like!
Pro Tips
- Don’t overcook the pasta. Set a timer. For al dente pasta cook it 7 minutes. For tender, cook it 8 minutes.
- If you’re using a fattier ground beef like 80% lean or 73% lean, cook the ground beef first and then drain the fat. While beef is draining in a colander, cook the onions and garlic in the olive oil for 2-3 minutes in the same pan you removed the beef and then add the drained beef back into the frying pan and continue with the recipe instructions.
- Extra virgin olive oil has the most flavor. Use a good brand. It’s mostly the only kind I use when cooking and especially in my Italian recipes.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days for maximum freshness.
Can you freeze Beefaroni?
Yes, you can freeze it in a plastic container for up to six months for maximum freshness however, it will last longer.
Additions/Substitutions
- Use mini pasta shells in place of the elbow macaroni.
- If you don’t have garlic cloves, use 1/4 tsp of garlic powder.
- Add shredded cheddar cheese or mozzarella cheese to make it cheesy.
- Spice it up with crushed red pepper flakes.
- Top with grated Parmesan cheese to make it extra special!
- Use parsley or basil flakes if you don’t have Italian seasoning.
What to serve with Beefaroni?
- Air Fryer Parmesan Green Beans
- Easy Arugula Salad with Lemon Dressing and Shaved Parmesan
- Easy Escarole Salad with Lemon Basil Vinaigrette Dressing
Add the ingredients to your grocery list and make this delicious homemade Beefaroni recipe soon! Your family will love it and you will too because it’s tasty and easy weeknight dinner.
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I took this recipe to Weekend Potluck.
Homemade Beefaroni Recipe
Ingredients
- 1 lb elbow macaroni
- 2 tbsp extra virgin olive oil
- 1/2 cup chopped onion
- 6 cloves garlic, minced
- 1 lb ground beef, 85% lean or higher (if using 80% or below, drain fat from beef first or it'll be too greasy)
- 1 tsp Italian seasoning
- 29 oz canned tomato sauce (such as Hunt's)
- salt and black pepper to taste
Instructions
- First, cook the elbow macaroni according to package directions.
Meat Sauce
- Meanwhile, add chopped onions, minced garlic and olive oil to a large frying pan. Cook on med/high heat for 5 minutes. Stir midway through.
- Next, add the ground beef and break up into small pieces. Brown for 5-10 minutes.
- Then, add Italian seasoning, salt, pepper and canned tomato sauce. Cook on high for 15-20 minutes. Stir occasionally.
- Add meat sauce to drained elbow macaroni and stir together.
Notes
Additions/Substitutions
- Use mini pasta shells in place of the elbow macaroni.
- If you like it chunky, use a 29 oz can of diced tomatoes instead.
- Add shredded mozzarella cheese to make it cheesy.
- Spice it up with crushed red pepper flakes.
- Top with grated Parmesan cheese to make it extra special!
- Use parsley or basil flakes if you don’t have Italian seasoning.
Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Optimized on May 5, 2025.
