20 minutes
Jump to Recipe This no-tomato ground beef pasta sauce is full of flavor from chili powder and smoked paprika. It's delicious and satisfying and has the perfect balance of meat and vegetables (similar to this broccoli and sausage soup!). You can serve this quick and easy sauce with any pasta.
Recipe ingredients and notes:
- You'll need extra lean ground beef (at least 90 percent lean) for this recipe.
- Chili powder is a spice blend made with various ground chili peppers, cumin, oregano, garlic and salt. You can buy the blend or make your own using the recipe included in this Dutch oven chuck roast chili post.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Cook the broccoli.
- Saute onion and garlic.
- Cook ground beef.
- Add spices.
- Stir in cream and reduce the sauce.
- Stir in the cooked broccoli.
How to serve it:
Serve the sauce hot over pasta of your choice. Top with Parmesan cheese.
How to store it:
This pasta sauce is best consumed fresh. Storing and reheating it can cause the sauce to separate.
How spicy is this sauce?
You can choose your own spice level by using mild, medium or hot chili powder for this sauce.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Recipe
Ground Beef Pasta Sauce (no tomato)
This tomato-free ground beef pasta sauce is quick and easy to make and tastes great on any pasta.
Print Version Pin Equipment:
- measuring cups and spoons
- knife and cutting board
- pot
- steamer basket (if using)
- garlic press (optional)
- nonstick pan or cast iron skillet
- wooden spoon
Ingredients:
- 4 ounces small broccoli florets (about 2 cups) (about 2 cups)
- 2 teaspoons mild olive oil
- ¼ cup finely diced white or yellow onion (you need about ⅓ of a small onion for that)
- 2 large garlic cloves, peeled and minced or pressed through a garlic press
- 12 ounces extra lean ground beef (at least 90 percent lean)
- ⅜ teaspoon salt
- ½ teaspoon smoked hot paprika
- 1 teaspoon chili powder*
- ½ teaspoon ground black pepper
- 1 cup heavy cream
Instructions:
- Bring a pot of water to a boil and boil or steam the broccoli florets to desired doneness.4 ounces small broccoli florets (about 2 cups)
- Meanwhile heat the oil in a nonstick pan or a cast iron skillet until shimmering.2 teaspoons mild olive oil
- Add onion and cook until starting to soften (about 2 minutes).¼ cup finely diced white or yellow onion (you need about ⅓ of a small onion for that)
- Add garlic and cook until fragrant (about 30 seconds).2 large garlic cloves, peeled and minced or pressed through a garlic press
- Add the beef and cook until no longer pink and starting to brown on the edges (about 7 minutes). Use a wooden spoon to break up large chunks of meat while cooking.12 ounces extra lean ground beef (at least 90 percent lean)
- Stir in salt, paprika, chili powder and pepper.⅜ teaspoon salt, ½ teaspoon smoked hot paprika, 1 teaspoon chili powder*, ½ teaspoon ground black pepper
- Pour in the cream. Simmer until the sauce has thickened enough to coat the back of a wooden spoon (about 4 minutes).1 cup heavy cream
- Stir in the broccoli florets and serve the sauce hot with pasta and Parmesan cheese.
Notes:
*Chili powder is a spice blend made with different ground chili peppers, cumin, oregano, garlic and salt. It's widely available in spice shops.
More delicious main courses without tomato:
- For another great pasta dish try this creamy chicken and chorizo pasta.
- For two delicious casseroles check out this hamburger broccoli cauliflower casserole and this meatball casserole without tomato sauce.
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