This Mediterranean-spiced Beef and Macaroni recipe is a family favorite — an easy, one-pot dinner with about 15 minutes of prep for a flavorful weeknight meal.
Happy New Year — and welcome to a simple, comforting recipe that’s been in my family rotation for years. This Mediterranean-inspired beef and macaroni blends warm spices like cinnamon and cloves with tomatoes, red wine, and beef broth to create a rich, savory sauce that the pasta cooks right in. Because everything cooks in one pot, cleanup is quick and the flavors meld beautifully as the noodles absorb the broth and tomato sauce.
What makes this dish ideal for busy weeknights is how little hands-on time it requires: about 15 minutes to chop and brown, then a gentle simmer while the pasta cooks through. The recipe is flexible — you can swap ground beef for turkey to reduce fat, use gluten-free pasta to accommodate dietary needs, or omit the wine and replace it with extra broth or a splash of grape juice if you prefer.
Ingredients
- 2 tablespoons olive oil (or another neutral oil)
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 cup diced onion (about one small or half a large onion)
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper (adjust to taste)
- ¼ teaspoon ground cloves
- ½ cup red wine (optional; substitute ½ cup extra beef broth or grape juice)
- 2 roma tomatoes, diced (or a cup of quartered cherry tomatoes)
- 8 ounces tomato sauce (one small can)
- 2 cups small pasta such as macaroni, cavatappi, small shells, or rotini — do not pre-boil
- 2 cups beef broth (use a good-quality stock or broth for best flavor)
- ¼ cup grated Parmesan cheese (optional, for serving)
Instructions
Below are clear steps to make this one-pot meal. Photos show the progression: browning the beef and onions, adding tomatoes and sauce, piling in the dry pasta, and simmering in broth until tender.
- Heat the oil: Warm 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Sauté the aromatics: Add the diced onion and cook for 4–5 minutes until softened. Stir in the minced garlic and cook another minute until fragrant.
- Brown the beef: Add the ground beef, break it up with a spoon, and cook until no pink remains. Drain excess fat if desired, then return the pot to the heat.
- Season: Stir in cinnamon, salt, cayenne, and ground cloves. Cook the spices with the meat for 3–4 minutes to deepen the flavor.
- Add liquids and tomatoes: Pour in the red wine (or substitute), add the diced roma tomatoes and tomato sauce, and simmer for about 5 minutes to meld the flavors.
- Incorporate the pasta: Add the dry pasta to the pot and pour the beef broth over it. Stir well, making sure the pasta is fully submerged in liquid.
- Simmer until tender: Cover, reduce heat to low, and simmer for 20–25 minutes, stirring occasionally, until the pasta is tender and the sauce has reduced. If the pasta looks dry near the end, add a splash of water or broth.
- Finish and serve: Taste and adjust seasoning. Serve hot topped with grated Parmesan and, if you like, chopped fresh basil, parsley, or green onions.
Storage and reheating
This one-pot beef and macaroni stores well. Cool leftovers, place them in an airtight container, and refrigerate for up to 5 days. To reheat, microwave a single portion for 2–3 minutes, stirring halfway through. For larger portions, rewarm gently in a pot over medium heat for 5–7 minutes, adding 1–2 tablespoons of water or broth if the pasta seems dry. Store and reheat safely: heat to steaming hot throughout before serving.
What to serve with it
This spiced beef and macaroni pairs beautifully with warm, buttery bread and a bright salad to balance the rich flavors. Simple side ideas:
- Buttery pull-apart rolls or garlic bread
- Grilled Caesar salad or a crisp Italian salad
- Light roasted vegetables or a fresh beet salad
More one-pot recipes
If you liked this dish, try other easy one-pot meals to simplify weeknight cooking. A few ideas to explore: One Pot Lasagna, One Pot Baked Potato Gnocchi, One Pot Vegetarian Pesto Tortellini, One Pot Cajun Pasta, and One Pot Creamy Tortellini Soup. These recipes follow the same principle: minimal prep, one pan, and maximum flavor.
One Pot Beef and Macaroni
Servings: 4
Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes
Author: Whitney Bond
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cloves
- ½ cup red wine (optional)
- 2 roma tomatoes, diced
- 8 ounces tomato sauce
- 2 cups small pasta (macaroni, cavatappi, or small shells)
- 2 cups beef broth
- ¼ cup grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add diced onion and cook 4–5 minutes until softened. Add garlic and cook 1 minute more.
- Add ground beef, crumble, and cook until no longer pink. Drain excess fat if desired.
- Stir in cinnamon, cayenne, and ground cloves; cook 3–4 minutes to toast the spices.
- Add red wine (or substitute), diced tomatoes, and tomato sauce. Simmer 5 minutes.
- Add dry pasta and pour beef broth over it, ensuring the pasta is submerged.
- Cover, reduce heat to low, and simmer 20–25 minutes until pasta is tender and liquid has reduced. Stir occasionally.
- Serve topped with grated Parmesan and optional fresh herbs.
Notes
- Gluten-free option: Use gluten-free macaroni to make this dish gluten-free.
- Substitutions: Ground turkey can replace beef for a lighter dish. If skipping wine, use an extra ½ cup beef broth or a splash of grape juice.
- Leftovers: Keep refrigerated in an airtight container for up to 5 days and reheat until hot throughout.
Nutrition Facts (per serving)
- Calories: 643 kcal
- Carbohydrates: 49 g
- Protein: 31 g
- Fat: 32 g
- Sodium: 1218 mg