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Jan’s Beefaroni

One-pot Beefaroni

So back in February, when my friend Jan’s new cookbook came out, I was so diligent in making sure I made one of the recipes in a timely manner to post on the day of her official launch. I made a pot of beefaroni on a Sunday night when everyone was over for dinner – I’m making an effort to do more big family Sunday suppers these days – and it was a total hit. I mean, perfect for everyone, from the new generation of littles to my Dad, who took some home for lunch the next day. I’ve made it twice since – it’s a good meal to send someone who needs it, or to have in the fridge to dip into for quick dinners and Thermos lunches, and it freezes well. And I just realized I never managed to post it here.

One-pot Beefaroni

Look at it! Like a cheesy, tomato-ey moon surface. Pure comfort food, right here.

I’ve made this with dried pasta and fresh – you cook it right in the pot, with the sauce – and often don’t have fresh basil on hand, but it’s just fine without. I’ve chopped the veggies by hand and in the food processor, and used ground bison – my favourite – which is superb. Like the other recipes in her book, it’s the sort of meal that’s familiar yet somehow new and very usable, that falls easily into regular dinner rotation.

One-pot Beefaroni
One-pot Beefaroni

Jan’s Beefaroni

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March 29, 2019


2 small onions, peeled and quartered

2 large carrots, peeled and cut into chunks

2 celery stalks, peeled and cut into chunks

4 garlic cloves

1 Tbsp olive oil

1 Tbsp dried oregano

1 tsp crushed red pepper flakes

1 tsp salt

1 lb ground beef

3 cups chicken stock

1/2 cup red wine

1 28 oz (796 mL) can crushed tomatoes

2 Tbsp Worcestershire sauce

2 Tbsp tomato paste

1/4 cup packed fresh basil leaves, stems removed and chopped (optional)

1 lb dry or fresh macaroni or other small pasta

1 cup grated mozzarella

1/2 cup grated Parmesan


1Preheat the oven to 350F. Place the onions, carrots, celery and garlic in the bowl of a food processor and pulse until finely chopped, scraping down the side of the bowl. (Alternatively, chop everything finely.) Set a large Dutch oven over medium-high heat, add the oil and cook the vegetable mixture for 3-4 minutes, until softened. Stir in the oregano, red pepper and salt and cook for another minute.

2Crumble the beef into the pot and cook, stirring occasionally, for 5 minutes or until the meat is browned. Stir in the stock, wine, tomatoes, Worcestershire, tomato paste, basil and pasta. Bring to a boil, lower the heat to medium and cook, stirring frequently, for 11-13 minutes or until the pasta is nearly cooked but firm to the bite.

3Sprinkle with mozzarella and Parmesan and bake for 10 minutes, or until the cheese is melted and the pasta is heated through. Serves 6-8.


About Julie

18 comments on “Jan’s Beefaroni

  1. Jolene
    March 29, 2019 at 6:52 pm

    This looks like something my dad would love! The rest of us would love it too, but he especially would appreciate how familiar it would seem compaired to a lot of what we serve him ?. I have to cook gluten free and the water from that pasta is really gluey so I wouldn’t want to try to cook the noodles in the sauce. I know it isn’t your recipe, but for something like this do you think I should try reduce the liquid in the sauce by 1 cup of liquid or 2?

  2. Kim
    March 29, 2019 at 7:39 pm

    That pot is gorgeous!

    • Julie
      March 30, 2019 at 8:01 pm

      Thanks, it’s my favourite!

  3. Twyla
    April 1, 2019 at 8:51 am

    Where do you get your ground bison? Is it reasonably priced?

    • Julie
      April 1, 2019 at 6:47 pm

      Different places – often the farmers’ market!

  4. Christina
    April 2, 2019 at 8:40 am

    Wow, that pot is so stunning!!! The contents look pretty scrumptious, too.

  5. Margaret@Kitchen Frau
    April 3, 2019 at 7:42 am

    That looks like the best kind of comfort food! Also, love the pot. I’ve noticed Jamie Oliver use one like that on his shows – is it an English brand of enameled cast iron pot? I’d love to find one like that as I’m on the search for a smallish dutch oven and love the look of yours.

    • Kim
      April 3, 2019 at 8:01 pm

      I want one too! It might be this: Dansk Kobenstyle

      • Margaret@Kitchen Frau
        April 3, 2019 at 8:17 pm

        Thank you so much, Kim! That does look like it might be the one!

      • Julie
        April 9, 2019 at 1:21 pm

        Yes, that’s it!

    • Julie
      April 9, 2019 at 1:23 pm

      It’s a dansk kobenstyle – they’re enamel coated steel, so lighter than cast iron, and can be tough to find.. although you can order them through the Chapters website.

  6. Andrew
    April 3, 2019 at 8:39 am

    Ohh! It looks so delicious. So, my family comes tomorrow, so i can try to make this gorgeous pot. Thank you for sharing!

  7. Anne Otten
    April 4, 2019 at 5:06 pm

    Looks delish! How much is one pound of dry macaroni in cups?

  8. Lottie
    April 12, 2019 at 10:48 am

    this is another keeper, Julie! And as an added bonus is a very frugal dish, makes one pound of meat go a loooong way!!

  9. Alicen
    April 15, 2019 at 5:57 am

    I bought Jan’s book, and I whole-heartedly agree that this recipe is AMAZING!
    I made it up to the part where you put the noodles in one evening, then following evening I brought it to a boil, threw in the noodles and then a few minutes later put the cheese on and put it in the oven. It was faster than making it all at once, which seemed to work well for my ‘both parents work and we’re all starving when we get home” family 🙂

    • Julie
      April 15, 2019 at 10:33 am

      So easy, isn’t it?

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