15-Minute Macaroni with Bacon & Tomatoes

Quick macaroni with bacon, beef and tomato. Ready in 15 minutes – perfect for holidays. Delicious with salad, cucumber and melon.

Prep Time 5

Cook Time 10

Total Time 15

Course Dinner

Cuisine European Cuisine, Italian

Servings persons

Calories 923 kcal

Ingredients you need per step are listed below the step in Italic

Place the bacon in a frying pan and cook over low heat until it renders and starts to brown.
4 oz. bacon bits
Meanwhile, bring a large pot of water to the boil.
Once the water boils, add the macaroni and cook according to the package (al dente).
1¼ pound macaroni
Add the chopped onion and sauté for three minutes.
1 onion
Add the ground beef to the bacon-onion mixture and cook until browned.
⅔ pound ground beef
Push the meat mixture to the sides of the pan and add the tomato paste to the center. Cook for two minutes to caramelize.
4 tablespoons tomato paste
Stir the tomato paste into the meat mixture and turn off the heat.
Drain the macaroni and toss with olive oil to prevent sticking.
2 tablespoons olive oil
Combine the macaroni with the meat sauce until evenly coated.
Serve with a side salad, cucumber slices or watermelon, and Parmesan cheese.
mixed green salad

1. Can I use other pasta shapes? Yes, penne or fusilli also work; adjust cooking times.

2. Variations

Add vegetables: Stir in spinach or zucchini cubes with the meat for extra veggies.
Cheesy bake: Transfer the macaroni to an ovenproof dish, sprinkle cheese on top, and bake until golden.

3. Storage

Refrigerator: Leftover macaroni can be stored in the fridge for two days; reheat by stir-frying in a skillet in a dash of oil.
Freezer: Freeze in portions for up to three months and defrost overnight in the fridge.

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