This ground beef and pasta one-skillet dish that we have named Ground Beef Skilletine is so easy and so full of flavors. It is a super easy weeknight meal that the whole family will love!!

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Tips on cooking this one-skillet meal.

We like to use our go-to recipe for Pesto.
This recipe came from one that we have cooked forever, Skilletine, this recipe uses pork link sausage.
We season the ground beef with our Ground Beef Italian Sausage recipe.

Ingredient List

Ground Beef Italian Sausage
ItalianBell Pepper
Red Bell Pepper
Onion
Clove of Garlic, minced
Dry Red Wine
Tomato Paste
Diced Tomatoes
Pesto
Pasta

How to make Ground Beef Skiletine

Begin by browning your ground beef.

Remove from skillet and set aside. While the ground beef cooks slice the peppers and onions into strips about the size of the penne pasta.

As you are working on the sauce cook your pasta to al denta.

In the same skillet, the ground beef was in sauté your peppers, onions, and garlic, using the moisture from the vegetables to begin deglazing the pan. Cook the vegetables until they begin to soften, but try to keep them a little crisp or “al dente”.

Stir in the tomato paste and cook out about a minute. Add the wine and deglaze the pan further if needed.

Add in your tomatoes and pesto. Bring to a simmer and allow to thicken slightly into a nice sauce.

Put your ground beef back in the skillet with the sauce and add the cooked pasta and toss to combine.

Enjoy with shaved parmesan over the top and some good crusty bread!

Ground Beef Skilletine

This ground beef and pasta one skillet dish that we have named Ground Beef Skilletine is so easy and so full of flavors. It is a super easy weeknight meal that the whole family will love!!

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Ingredients

1 lbs Ground Beef Italian Sausage recipe below
1 yellow bell pepper
1 red bell pepper
1 Onion
1/2 cup dry red wine
1/4 cup tomato paste
1 14 oz can diced tomatoes
1/4 cup pesto
1 lbs pasta

Instructions

Begin by browning your ground beef.
Remove from skillet and set aside. While the ground beef cooks slice the peppers and onions into strips about the size of the penne pasta.
As you are working on the sauce cook your pasta to al denta.
In the same skillet the ground beef was in sauté your peppers, onions and garlic, using the moisture from the vegetables to begin deglazing the pan. Cook the vegetables until they begin to soften, but try to keep them a little crisp or “al dente”.
Stir in the tomato paste and cook out about a minute. Add the wine and deglaze the pan further if needed. Add in your tomatoes and pesto. Bring to a simmer and allow to thicken slightly into a nice sauce.
Put your ground beef back in skillet with the sauce and add the cooked pasta and toss to combine. Enjoy with shaved parmesan over the top and some good crusty bread!