Bacon Cheeseburger Ground Beef Pasta
A comforting dish that merges the flavors of a classic bacon cheeseburger with pasta, featuring ground beef, bacon, and a creamy sauce.
Ingredients
Main Ingredients
- 12 oz pasta (any shape, preferably penne or fusilli)
- 1 lb ground beef (lean preferred)
- 6 slices bacon, chopped for a smoky flavor
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup beef broth (low sodium) to control salt levels
- 1 cup shredded cheddar cheese or a blend for richer taste
- 1 tsp Worcestershire sauce for depth of flavor
- Salt and pepper to taste
- Chives or parsley, chopped (for garnish, optional)
Substitutions
- turkey, chicken, or plant-based ground meat instead of beef for a healthier version
- vegan cheese and veggie stock for a vegan option
Instructions
Preparation
- Begin by boiling salted water in a large pot. Add your chosen pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
- In a large skillet over medium heat, add the chopped bacon. Cook until crispy and browned, about 5-7 minutes. Remove the bacon using a slotted spoon, leaving the drippings in the skillet for flavor.
- Using the same skillet, add the ground beef. Season it with salt and pepper. Break it up with a spatula and cook until browned, approximately 5 minutes.
- Stir in the diced onion and minced garlic into the skillet with the beef. Sauté until the onion is translucent, about 3-4 minutes.
- Mix in the diced tomatoes, beef broth, Worcestershire sauce, and the reserved bacon. Stir well and let the mixture simmer for another 5 minutes until heated through.
- Add the cooked pasta to the skillet, followed by the shredded cheddar. Stir until the cheese melts and everything is well combined.
- Transfer your Bacon Cheeseburger Ground Beef Pasta to bowls, garnish with chives or parsley, and enjoy your delicious creation!
Notes
For healthier alternatives, consider whole grain or gluten-free pasta, or swapping ground beef for mushrooms or lentils. Leftovers can be refrigerated in an airtight container for up to 3 days.