One-Pan Tomato Beef Spaghetti with Parmesan Step-by-step instructions

Before you start

Before you start, bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions. Drain, but do not rinse—the starch helps the sauce cling.

Have the tomatoes, ground beef, and seasonings ready. Set a wide skillet over medium-high heat. Gather your spatula, tongs, and lid. The entire dish comes together in one skillet, so keep everything within reach.

Instructions

Searing and Simmering

1. 1Sear the Tomatoes and Beef
   Heat a wide skillet over medium-high heat and add the olive oil. Place the whole tomatoes in the skillet and sear them for 1–2 minutes, turning once, until the skins blister. Add the ground beef, breaking it up with a spatula. Season with salt, black pepper, garlic powder, and sweet paprika. Continue cooking, stirring occasionally, until the beef is browned and no longer pink.
   Look for The tomatoes blister and the beef browns, releasing a rich, savory aroma.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Don't stir too often; let the beef develop a nice crust.
2. 2Cover and Simmer
   Cover the skillet with a lid and reduce the heat to medium-low. Let the mixture cook for 5 minutes, allowing the tomatoes to soften and release their juices into the beef.
   Look for The tomatoes soften and the sauce begins to bubble gently.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Keep the lid on to trap steam and help the tomatoes break down.

The tomatoes blister and the beef browns, releasing a rich, savory aroma. The skillet sizzles as the beef cooks, and the spices bloom in the hot oil.

After covering, the tomatoes soften and release their juices, creating a bubbling, fragrant base. Check that the beef is browned and the tomatoes are tender before moving on.

Building the Sauce

3. 3Crush the Tomatoes
   After 5 minutes, remove the lid. Use a spatula to crush the softened tomatoes directly into the browned beef. Stir to combine, letting the mixture simmer for 2–3 minutes until it thickens into a rich, savory meat sauce.
   Look for The sauce turns a deep red and coats the back of a spoon.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Crush the tomatoes thoroughly to create a smooth, chunky sauce.
4. 4Add the Spaghetti
   Using tongs, transfer the cooked spaghetti directly into the bubbling sauce. Toss vigorously for 1–2 minutes, coating every strand with the tomato-meat sauce until the pasta is glossy and evenly crimson.
   Look for The spaghetti is fully coated and glistens with sauce.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Toss with tongs to avoid breaking the pasta strands.

As you crush the tomatoes, the sauce turns a deep red and thickens slightly. The beef is fully incorporated, and the mixture looks glossy. The aroma is intensely tomatoey and savory. The sauce should coat the back of a spoon. Ensure the spaghetti is ready to be added.

Finishing and Plating

5. 5Finish and Serve
   Remove the skillet from the heat. Twirl a towering forkful of spaghetti into a bowl, shower with freshly grated Parmesan and fresh basil leaves. Serve immediately while hot.
   Look for The Parmesan melts slightly and the basil adds a fresh aroma.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Twirl the pasta high for an impressive presentation.

The spaghetti is tossed until every strand is coated in the crimson sauce, looking glossy and appetizing. The Parmesan and basil add a final touch of freshness and richness. The dish is ready to serve hot, with steam rising and the cheese melting slightly.

Common mistakes

A common mistake is overcrowding the skillet, which causes the beef to steam instead of brown. Use a wide skillet and avoid stirring too frequently.

Another pitfall is not crushing the tomatoes thoroughly—leave them chunky if you like, but for a cohesive sauce, crush them well. Finally, don't skip the tossing step; it's what makes the pasta glossy and well-coated.

How to tell it’s done

The dish is done when the ground beef is fully cooked and reaches an internal temperature of 160°F (71°C) on an instant-read thermometer.

The tomatoes should be softened and easily crushed, and the sauce should be thick enough to coat the back of a spoon. The spaghetti should be glossy and evenly coated, with no dry spots. Taste and adjust seasoning if needed.

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