Description

This One Pot Sloppy Joe Pasta combines the rich, savory flavors of the classic Sloppy Joe sandwich into a hearty and comforting pasta dish. Ground beef is sautéed with onions, garlic, and tangy tomato-based sauce, then cooked together with pasta in one pot for a quick and easy meal perfect for busy weeknights.

Ingredients

Meat and Aromatics

1 tablespoon olive oil
1 cup yellow onion, diced
1 pound ground beef
3 cloves garlic, minced
½ teaspoon kosher salt

Liquids and Sauces

¼ cup apple cider vinegar
2 tablespoons tomato paste
2 cups beef stock
15 ounce can tomato sauce
1 tablespoon Worcestershire sauce

Pasta and Seasonings

8 ounces mezze penne or other small pasta shape
2 tablespoons brown sugar
1 tablespoon chopped parsley

Garnish

Grated cheddar cheese, for garnish

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Instructions

Saute Aromatics and Beef: Heat olive oil in a large pot or deep pan over medium heat. Add the diced onion and cook until it starts to soften, about five minutes. Add the minced garlic and ground beef, breaking the beef up as it browns. Season with kosher salt and stir in apple cider vinegar, scraping up any browned bits from the bottom. Mix in the tomato paste until it’s fully incorporated.
Add Liquid and Pasta: Pour in the beef stock and bring the mixture to a boil. Add the pasta, pressing it down so it is submerged in the liquid. Simmer for about 10 minutes, stirring occasionally, until the pasta is almost cooked and most of the liquid is absorbed.
Combine with Sauce and Finish Cooking: Stir in the tomato sauce, brown sugar, Worcestershire sauce, and chopped parsley. Bring to a gentle simmer and continue to cook, stirring so the pasta doesn’t stick, for another 5 minutes or until the pasta is perfectly cooked and the sauce has thickened.
Serve: Serve the pasta hot, topped with grated cheddar cheese if desired.

Notes

Use a pasta shape that cooks quickly to ensure everything finishes cooking at the same time.
Stir frequently after adding pasta to prevent sticking to the bottom of the pot.
Adjust seasoning with salt and pepper to taste before serving.
For a spicier kick, add a pinch of crushed red pepper flakes when sautéing the onions and garlic.
This dish stores well and can be refrigerated for up to 3 days; reheat gently on the stove with a splash of beef stock or water.