Homemade Beefaroni

AuthorBobguy
RatingDifficultyBeginner

Craving Beefaroni? Make homemade beefaroni with fresh ingredients and a lot less salt. This one pot recipe is sure to please your family and beats the canned stuff any day of the week.

closeup photo of homemade beefaroni
Yields6 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins
 1 lb ground hamburger
 2 cups dry elbow noodles (uncooked)
 ¼ cup Worcestershire sauce
 1 can of tomato puree (28 oz)
 1 ½ tbsp oregano flakes
 1 tbsp parsley flakes
 ¼ cup fresh garlic (minced)
 ½ cup fresh onions (minced)
 ½ cup olive oil
 Salt and Pepper to taste
1

In large pot, heat olive oil. Stir in onions and garlic. Cook for 1-2 minutes. Add ground hamburger. Break apart with large wooden spoon and brown the meat.

2

Once the meat is browned, add 1 cup of water and tomato puree. Cook on high for 2 minutes while stirring. Reduce to medium heat.

3

Add Worcestershire sauce, oregano, and parsley. Stir until well mixed. Cook on low for 5 minutes.

4

Add dry macaroni noodles and 2 cups of water. Bring to a boil while stirring. Reduce heat to simmer. Cover pot.

5

Simmer for 20 minutes stirring occasionally so the noodles don't stick to the bottom of the pot.

6

Remove cover and taste sauce. Add salt and pepper to taste. Serve hot in bowls.

homemade beefaroni in a bowl with spoon and napkin

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Homemade Beefaroni Notes

I practically grew up on Chef Boyardee® beefaroni. It was simple to make and Mom sure enjoyed not having to cook. Even though I have shed most of my childhood dietary choices, I often crave beefaroni. Try this homemade recipe and become a kid again.

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Ingredients

 1 lb ground hamburger
 2 cups dry elbow noodles (uncooked)
 ¼ cup Worcestershire sauce
 1 can of tomato puree (28 oz)
 1 ½ tbsp oregano flakes
 1 tbsp parsley flakes
 ¼ cup fresh garlic (minced)
 ½ cup fresh onions (minced)
 ½ cup olive oil
 Salt and Pepper to taste

Directions

1

In large pot, heat olive oil. Stir in onions and garlic. Cook for 1-2 minutes. Add ground hamburger. Break apart with large wooden spoon and brown the meat.

2

Once the meat is browned, add 1 cup of water and tomato puree. Cook on high for 2 minutes while stirring. Reduce to medium heat.

3

Add Worcestershire sauce, oregano, and parsley. Stir until well mixed. Cook on low for 5 minutes.

4

Add dry macaroni noodles and 2 cups of water. Bring to a boil while stirring. Reduce heat to simmer. Cover pot.

5

Simmer for 20 minutes stirring occasionally so the noodles don't stick to the bottom of the pot.

6

Remove cover and taste sauce. Add salt and pepper to taste. Serve hot in bowls.

homemade beefaroni in a bowl with spoon and napkin

Homemade Beefaroni

2 Comments

    1. Marilyn, I can assure it does taste better. Using ingredients like fresh onions and garlic makes a HUGE difference. One thing I noticed is that I tend to use more tomatoes than the “canned” Beefaroni. I think it is a shame to have an Italian recipe that skimps on tomatoes. Thanks for the praise.

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