This Beef Arrabbiata is a super easy to make from scratch pasta sauce with a kick that’s great for a quick and tasty weeknight dinner.
Made with only 8 simple ingredients and in just one pan, this a filling and protein rich version of tradition Italian Arrabbiata sauce, which gets all of it’s flavour from garlic, tomatoes and of course, chilli flakes!
Serve it over your favourite pasta or pasta alternative- we have it pictured here with zucchini noodles (zoodles!) which is my favourite way to serve it!
How to Make Beef Arrabbiata
Beef Arrabbiata is super simple and takes only 4 steps to make!
- In a large saucepan, heat 1 tablespoon of oil and fry the minced garlic and chilli flakes for a few minutes until they smell amazing.
- Add the ground beef and brown completely.
- Add the rest of the ingredients, except the baby spinach, into the pan and cook until the sauce has thickened.
- Turn the heat off the stove and stir in the baby spinach leaves until they are just wilted.
That’s it! All you have to do then is serve it over your preferred type of pasta and enjoy!
A few notes on some of the ingredients:
- Spice level: Arrabbiata actually means angry in Italian, a reference to it’s spiciness! That being said, the amount of chilli we have in this recipe is quite mild- just enough to give it a slight kick- but feel free to adjust to your own preferred level of heat!
- Italian herb mix: For convenience, I use a pre-made Italian dried herb mix which you can usually find easily in the dried herb section of your supermarket. If you can’t (or just want to use the herbs you already have at home) you could substitute with 1/2 tsp each of dried marjoram, basil and oregano and 1/4 tsp each of dried thyme and parsley. Feel free to add or reduce the amount of each herb you use to your own taste or to what you might have on hand.
How to Serve Beef Arrabbiata
I love making zoodles (zucchini noodles) to have with my Beef Arrabbiata as the flavoursome sauce makes up for what the zoodles can sometimes lack (but makes up for in how super healthy they are!). They can also be made in the same pan before cooking the sauce, saving you some washing up! I just cook the zoodles first, remove from the pan and then cook the sauce in the same pan with no washing up in between!
You can of course serve Beef Arrabbiata with any pasta your prefer, or whatever it is you love eating pasta sauce with (I admit to sometimes having it on toast with cheese melted over it! Possibly a bit weird but yum!)
If you make this Beef Arrabbiata sauce please let us know in the comments below!
Beef Arrabbiata with Zoodles
- 1 tbsp olive oil
- 3 cloves garlic minced
- 500 g / 1.1lbs ground beef (mince beef)
- 1 can (400g) diced tomatoes
- 2 tbsp tomato paste
- 2 tsp red chilli flakes (see note 1)
- 2 tsp dried Italian herb mix (see note 2)
- 1 handful fresh baby spinach leaves
- 4 medium zucchini spiralised or julienned
- 1/2 tsp salt
- 1 tbsp olive oil
Zoodles (cook these first if you're making them)
- Heat 1 tbsp oil in a non-stick sauce pan over medium heat and cook zoodles for a few minutes until just softened. Salt with 1/2 tsp salt.
- Remove zoodles from the pan and place into a large bowl. Allow to rest while sauce is cooking (see note 3).
Beef Arrabbiata Sauce
- Heat 1 tbsp oil in a saucepan over medium high heat. Add garlic and chilli flakes and cook for a minute until fragrant.
- Add the ground beef and cook until all the mince has been browned, stirring and breaking it up as you go.
- Add the diced tomatoes, tomato paste and herb mix. Cook until the sauce has thickened.
- Turn off the heat and stir in the baby spinach and mix until the leaves have just wilted.
- Serve over the zoodles or your favourite type of pasta!
- Chilli Flake Substitutions: Substitute for 1-2 fresh red chillies, finely sliced (and deseeded to help control the heat if required) or 1 tsp cayenne pepper. Add more or less spice depending on your preferred level of heat.
- Italian Herb Mix: I buy a pre-made Italian Herb mix from the dried herb section of my supermarket, but if you don’t have this or wish to make your own, you could substitute with 1/2 tsp each of dried marjoram, basil and oregano + 1/4 tsp each of dried thyme and parsley.
- Zoodles: The zoodles may need to be drained prior to serving as some moisture may escape from the zoodles themselves. The noodles can be salted and dried prior to cooking with 1/2 tsp salt and then drained and patted dry- but I find either way they seep some moisture so I just drain them at the end before I serve.
- Nutritional information is an estimation only and will depend on your individual ingredients.