One-Pan Ground Beef and Tomato Spaghetti Step-by-step instructions

Before you start

Before you start, make sure you have all the ingredients measured and ready. Boil the spaghetti in a large pot of salted water until al dente, then drain and set aside. Reserve about 1/2 cup of pasta water in case you need to loosen the sauce later.

Heat the olive oil in a wide skillet over medium-high heat while you prepare the beef and tomatoes. Having everything prepped and within reach makes the cooking process smooth and efficient.

Instructions

Sear and Season

1. 1Sear the beef and tomatoes
   Heat the olive oil in a wide skillet over medium-high heat until shimmering. Add the ground beef and whole vine tomatoes. Cook, breaking up the beef with a wooden spoon, until the beef is browned and the tomatoes begin to blister and soften, about 3 to 4 minutes.
   Look for The beef is browned and the tomatoes start to blister and release juices.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a wide skillet so the beef browns rather than steams.
2. 2Season and cover
   Sprinkle the salt, black pepper, garlic powder, and sweet paprika over the beef and tomatoes. Stir to combine. Cover the skillet with a lid and reduce the heat to medium. Cook for 5 minutes, allowing the tomatoes to soften and the flavors to meld.
   Look for The skillet is steaming and the tomatoes are very soft when pressed.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Covering traps steam and helps the tomatoes break down faster.

At the end of this phase, the ground beef should be browned and the tomatoes should be blistering and softening. The seasonings will be fragrant, and the skillet will be sizzling. The beef should be cooked through, reaching an internal temperature of 160°F (71°C).

The lid is on, and the mixture is steaming, allowing the tomatoes to soften further. Check that the beef is not sticking to the pan and that the seasonings are evenly distributed.

Crush and Melt

3. 3Crush the tomatoes
   Remove the lid. Using a wooden spatula, vigorously crush the burst tomatoes into the rendered beef, stirring until a thick, bubbling rustic meat sauce forms. Cook for 2 to 3 minutes, stirring occasionally, until the sauce has thickened slightly.
   Look for The tomatoes have broken down and the sauce is thick and bubbling.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Crush the tomatoes thoroughly to create a chunky but cohesive sauce.
4. 4Melt in the mozzarella
   Scatter the shredded mozzarella over the bubbling sauce. Let it melt into gooey ribbons, stirring gently to incorporate. Cook for 1 to 2 minutes until the cheese is fully melted and the sauce is creamy.
   Look for The mozzarella melts into long, stretchy ribbons throughout the sauce.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Stir gently so the cheese melts evenly without clumping.

The tomatoes have burst and been crushed into a thick, bubbling sauce. The mozzarella is scattered over the top and begins to melt into gooey ribbons. The sauce should be rich and aromatic, with the cheese melting smoothly into the mixture. Stir gently to incorporate the cheese, and check that the sauce is thick enough to coat the back of a spoon. If it looks dry, add a splash of pasta water to loosen it.

Toss and Serve

5. 5Add the spaghetti
   Add the boiled al dente spaghetti to the skillet. Using tongs, toss everything together until the pasta is fully coated in the meat sauce and the cheese is distributed. Cook for 1 to 2 minutes, allowing the pasta to absorb some of the sauce.
   Look for The spaghetti is evenly coated and the sauce clings to every strand.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the sauce seems too thick, add a splash of pasta water to loosen it.
6. 6Serve with basil and Parmesan
   Twirl the spaghetti onto plates or into a serving bowl. Garnish with fresh basil leaves and serve with grated Parmesan cheese on the side.
   Look for The spaghetti is twirled into neat nests, garnished with basil and Parmesan.
   Tip Serve immediately while the cheese is still melty.

The spaghetti is added to the skillet and tossed with the sauce until every strand is coated. The cheese is fully melted and the sauce clings to the pasta. The dish is ready to be twirled onto plates, garnished with fresh basil, and served with Parmesan on the side. The aroma is rich and savory, and the pasta should be glossy and well-coated. Serve immediately for the best texture.

Common mistakes

One common mistake is overcrowding the skillet, which steams the beef instead of browning it. Use a wide pan and avoid stirring too frequently to allow a golden crust to form.

Another mistake is adding the mozzarella before the sauce is thick enough—if the sauce is too watery, the cheese may become stringy rather than creamy. Let the sauce bubble and reduce for a few minutes before adding the cheese. Finally, don’t overcook the spaghetti; al dente pasta holds up better when tossed with the sauce.

How to tell it’s done

The dish is done when the ground beef is cooked through and reaches an internal temperature of 160°F (71°C), the tomatoes have broken down into a chunky sauce, and the mozzarella is fully melted and incorporated.

The spaghetti should be tender but still firm to the bite, and the sauce should cling to the pasta. Taste and adjust seasoning with salt and pepper if needed. The final dish should be rich, savory, and slightly sweet from the tomatoes, with a creamy, cheesy texture.

• Ground meat: 160°F (71°C) in the thickest part