13 Fall Ground Beef Recipes for Cozy Weeknight Dinners

Ground beef is the workhorse of fall cooking because it browns fast, takes on any spice blend, and stays tender in a long simmer. The savoury richness carries pumpkin, sweet potatoes, cabbage, and warm spices without turning the dish heavy. These ground beef recipes take that same foundation in very different directions, from quick skillet dinners to slow simmered bowls.

Start with Classic Beef Chili with Kidney Beans for a traditional bowl, go to Butternut Squash and Ground Beef Skillet for sweet and savory, try Korean Ground Beef Rice Bowls when you need dinner in 20 minutes, then keep Swedish Beef Meatballs with Cream Sauce for a Sunday supper.

Which Fall Ground Beef Recipe Should You Make?

Classic Beef Chili with Kidney Beans

This is the version you make when you want a pot that tastes even better the next day. The beef gets a real crust before the tomatoes go in, and the chili powder blooms in the fat, which gives the whole bowl a deeper, rounder heat.

Ingredients (makes 6 servings)

• Ground beef: 900 g (2 lb)
• Yellow onion, diced: 1 large
• Garlic, minced: 4 cloves
• Tomato paste: 3 tbsp
• Crushed tomatoes: 800 g (28 oz)
• Kidney beans, drained and rinsed: 850 g (2 cans)
• Chili powder, cumin, oregano, and salt: 3 tbsp chili powder, 1 tbsp cumin, 1 tsp oregano, 1 tsp salt
• Beef stock: 250 ml (1 cup)
• Vegetable oil: 2 tbsp

Instructions

Step 1: Set a large pot over medium-high heat and add the 2 tbsp vegetable oil. When it shimmers, crumble in the 900 g (2 lb) ground beef and leave it alone for 4 minutes so a crust forms on the bottom. You will hear it sizzle loudly before you break it up.

Step 2: Stir the beef and cook for another 4 minutes, until no pink remains. Use a slotted spoon to lift the browned beef into a bowl, leaving about 2 tbsp of fat in the pot. If your beef is very lean, add a splash more oil so the onions do not stick.

Step 3: Add the diced onion and cook for 5 minutes, until you see the edges turn soft.

Step 4: Return the beef to the pot with the 4 cloves minced garlic, 3 tbsp tomato paste, 800 g (28 oz) crushed tomatoes, 850 g (2 cans) kidney beans, the spice mix, and the 250 ml (1 cup) beef stock. Stir everything together so you get even colour, then bring it to a gentle bubble.

Step 5: Lower the heat to medium-low and simmer for 25 minutes, stirring once halfway, until you see the chili thicken and the beans turn tender. Taste it and add a little more salt if your stock was mild.

Step 6: Ladle the chili into bowls and top with whatever you like, sour cream, shredded cheddar, or sliced scallions. You can pile tortilla chips on the side.

Skillet Shepherd’s Pie with Cheddar Mash

One pan, no baking dish, and the potatoes get mashed while the filling simmers right below them. The butter goes into both layers, so the mash stays rich and the beef browns without sticking.

Ingredients (makes 6 servings)

• Ground beef, seasoned with 1 tsp salt and 1/2 tsp pepper: 900 g (2 lb)
• Russet potatoes, peeled and quartered: 1.2 kg (2.5 lb)
• Frozen peas and carrots: 300 g (2 cups)
• Yellow onion, diced: 1 large
• Garlic, minced: 3 cloves
• Tomato paste and soy sauce: 2 tbsp plus 1 tbsp
• Beef stock: 250 ml (1 cup)
• Butter: 60 g (4 tbsp)
• Milk: 120 ml (1/2 cup)
• Cheddar cheese, shredded: 150 g (1.5 cups)

Instructions

Step 1: Put the 1.2 kg (2.5 lb) potatoes in a large pot and cover them with cold water by 2 cm. Salt the water, bring it to a boil, and cook for 18 minutes, until a fork slides through easily. You will drain them and mash them while the beef cooks.

Step 2: Set a 30 cm cast iron skillet over medium-high heat and add 1 tbsp of the butter. When it foams, crumble in the 900 g (2 lb) ground beef and cook without stirring for 4 minutes. You want a deep brown crust before you break it up.

Step 3: Stir the beef, add the diced onion, and cook for 6 minutes, until the onion softens. Scrape in the 2 tbsp tomato paste and 1 tbsp soy sauce, then cook for 1 minute. You will see the bottom of the pan turn glossy and dark.

Step 4: Pour in the 250 ml (1 cup) beef stock and add the 300 g (2 cups) frozen peas and carrots. Scrape up the browned bits, lower the heat to medium, and simmer for 8 minutes, until the liquid reduces by half. Taste the filling and adjust your seasoning.

Step 5: Drain the potatoes and mash them with the remaining 45 g (3 tbsp) butter and 120 ml (1/2 cup) milk until smooth. Fold in 100 g (1 cup) of the cheddar and spread the mash over the beef filling with a spoon. You want the edges sealed so the filling stays saucy.

Step 6: Scatter the remaining 50 g (1/2 cup) cheddar over the mash and slide the skillet under the broiler for 3 minutes, until the top is golden and bubbling. You can spoon it straight from the skillet at the table.

Butternut Squash and Ground Beef Skillet

Sweet roasted squash and deeply browned beef share one pan here, which means the pan juices mingle instead of sitting in separate dishes. A little cinnamon keeps the squash tasting like fall without turning the skillet into dessert.

Ingredients (makes 4 servings)

• Ground beef: 680 g (1.5 lb)
• Butternut squash, peeled and cubed: 600 g (4 cups)
• Red onion, diced: 1 medium
• Garlic, minced: 3 cloves
• Ground cumin, smoked paprika, and cinnamon: 1 tsp each
• Baby spinach: 100 g (4 cups)
• Crumbled feta: 100 g (1 cup)
• Olive oil: 2 tbsp
• Salt: 1 tsp

Instructions

Step 1: Warm the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 600 g (4 cups) butternut squash and cook for 8 minutes, tossing every 2 minutes, until the edges brown and the cubes start to soften. You will see a little caramel building on the pan sides.

Step 2: Push the squash to one side and crumble the 680 g (1.5 lb) ground beef into the empty space. Let it brown for 3 minutes before you stir, then mix it with the squash and cook for 5 more minutes, until no pink remains.

Step 3: Add the diced red onion and 3 cloves minced garlic, then sprinkle in the spice mix and 1 tsp salt. Cook for 3 minutes, stirring often, until you smell the cumin and paprika turning fragrant.

Step 4: Fold in the spinach one handful at a time until it wilts. The skillet looks full, but you will see it shrink fast.

Step 5: Pull the skillet off the heat, scatter the 100 g (1 cup) feta over the top, and you can serve it warm in shallow bowls. A drizzle of olive oil and a squeeze of lemon keep it bright.

Slow Cooker Sweet Potato Beef Stew

This one sits low and slow until the sweet potatoes go velvety and the sauce turns thick around the beef. Browning the meat first matters more here than in most slow cooker recipes, because you bank all that flavour before the long simmer.

Ingredients (makes 6 servings)

• Ground beef: 900 g (2 lb)
• Sweet potatoes, peeled and cubed: 900 g (6 cups)
• Yellow onion, chopped: 1 large
• Carrots, sliced: 300 g (2 cups)
• Garlic, minced: 4 cloves
• Tomato paste: 3 tbsp
• Ground coriander, ginger, smoked paprika, and salt: 1 tbsp coriander, 1 tsp ginger, 2 tsp paprika, 1 tsp salt
• Beef stock: 500 ml (2 cups)
• Olive oil: 2 tbsp

Instructions

Step 1: Set a large skillet over medium-high heat with the 2 tbsp olive oil. Crumble in the 900 g (2 lb) ground beef and cook for 6 minutes, stirring once or twice, until it is deeply browned at the edges. You will hear loud sizzling as the moisture cooks off.

Step 2: Stir the 3 tbsp tomato paste into the beef and let it cook for 1 minute, just until you smell it sweeten. Scrape the beef and tomato paste into the slow cooker, then drop the 900 g (6 cups) sweet potatoes, 1 chopped onion, 300 g (2 cups) carrots, and 4 minced garlic cloves on top.

Step 3: Sprinkle the spice mix over the vegetables and pour in the 500 ml (2 cups) beef stock. Stir once so you do not get a clump of spice in one bite.

Step 4: Cover the slow cooker and cook on low for 6 hours or high for 3 hours, until the sweet potatoes are tender when you pierce them with a fork. The sauce will look thick and glossy at the edges.

Step 5: Taste the stew and add a little more salt if your stock was mild. Ladle it into deep bowls and top with a spoon of plain yogurt or a handful of chopped parsley.

Korean Ground Beef Rice Bowls

This is the 20-minute bowl you reach for when the fridge looks bare and you still want something with real heat and sweetness. The sauce goes straight into the pan, so it clings to the beef instead of pooling at the bottom.

Ingredients (makes 4 servings)

• Ground beef: 680 g (1.5 lb)
• Cooked white rice, hot: 600 g (4 cups)
• Sauce mix: 3 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil
• Garlic, minced: 3 cloves
• Ginger, grated: 1 tsp
• Cucumber, thinly sliced: 1/2
• Carrot, julienned: 1
• Scallions, sliced: 3
• Toasted sesame seeds: 1 tbsp

Instructions

Step 1: Set a large skillet over medium-high heat and crumble in the 680 g (1.5 lb) ground beef. Cook for 5 minutes without stirring, then break it up and cook 3 minutes more, until the edges are crispy and the pan looks mostly dry. You will hear the sizzle go quiet when the moisture is gone.

Step 2: Stir the sauce mix into the beef and let it bubble for 2 minutes, scraping the bottom so you pick up all the browned bits. The sauce will turn glossy and coat the meat. If you want more heat, add a little extra gochujang now.

Step 3: Add the garlic and ginger and cook for 30 seconds, until you smell them. The pan will be hot.

Step 4: Divide the 600 g (4 cups) rice among 4 bowls and spoon the beef over it. Top each bowl with sliced cucumber, carrot, scallions, and sesame seeds. You can add a fried egg or a spoon of kimchi if you have it.

Stuffed Acorn Squash with Wild Rice Beef

Roasted acorn squash halves work like little bowls, holding a filling that hits nutty, sweet, and savoury all at once. The wild rice keeps the texture from turning too soft, and the pecans add a crack you want in every bite.

Ingredients (makes 4 servings)

• Acorn squash, halved and seeded: 2
• Ground beef: 450 g (1 lb)
• Cooked wild rice: 300 g (2 cups)
• Yellow onion, diced: 1 small
• Celery, diced: 2 stalks
• Dried cranberries: 80 g (1/2 cup)
• Pecans, chopped: 50 g (1/2 cup)
• Fresh thyme and ground sage: 1 tsp thyme, 1 tsp sage
• Olive oil: 3 tbsp
• Salt and black pepper: 1 tsp each

Instructions

Step 1: Heat your oven to 400F (200C). Rub the cut sides of the 2 acorn squash halves with 1 tbsp of the olive oil and set them cut-side down on a parchment-lined sheet. Roast for 25 minutes, until you can pierce the flesh easily with a knife.

Step 2: While the squash roasts, warm the remaining 2 tbsp olive oil in a skillet over medium-high heat. Add the 450 g (1 lb) ground beef and 1 tsp salt plus 1/2 tsp pepper, and cook for 6 minutes, breaking it up as you go, until it is browned and crumbly.

Step 3: Stir in the onion, celery, and herbs. Cook for 5 minutes, until you see them soften.

Step 4: Fold in the 300 g (2 cups) cooked wild rice, 80 g (1/2 cup) dried cranberries, and 50 g (1/2 cup) pecans. Turn off the heat and taste the filling yourself, then adjust the salt and pepper if it needs it.

Step 5: Flip the roasted squash halves cut-side up and heap the beef and rice filling into each cavity, pressing it in lightly. You want a generous mound in every half.

Step 6: Return the squash to the oven for 10 minutes, until the filling is hot and the edges of the squash start to char. You can slide them onto plates and serve one half per person.

Ground Beef Stroganoff with Egg Noodles

This version keeps the creamy sauce and mushroom depth you expect from stroganoff, but the ground beef means you do not need to slice anything fancy. The sour cream goes in off the heat, so it never splits.

Ingredients (makes 6 servings)

• Ground beef, seasoned with salt and pepper: 680 g (1.5 lb)
• Egg noodles: 340 g (12 oz)
• Cremini mushrooms, sliced: 450 g (1 lb)
• Yellow onion, diced: 1 medium
• Garlic, minced: 3 cloves
• Beef stock: 500 ml (2 cups)
• Sour cream: 180 ml (3/4 cup)
• Dijon mustard and soy sauce: 1 tbsp each
• Butter and flour: 2 tbsp each
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the 340 g (12 oz) egg noodles until just tender, about 7 minutes. Drain them and rinse briefly so they do not stick together while you make the sauce.

Step 2: Set a wide skillet over medium-high heat and add the 2 tbsp butter. When it melts, crumble in the 680 g (1.5 lb) ground beef and cook for 6 minutes, breaking it up as you go, until the edges crisp.

Step 3: Add the mushrooms and onion, cooking 7 minutes, until you see them turn golden. Stir twice only.

Step 4: Add the 3 cloves minced garlic and the 2 tbsp flour, and stir for 1 minute so you do not taste raw flour later. Pour in the 500 ml (2 cups) beef stock and the 1 tbsp each mustard and soy sauce, scraping the bottom of the pan as you stir. Simmer for 5 minutes, until the sauce coats the back of a spoon.

Step 5: Turn off the heat and stir in the 180 ml (3/4 cup) sour cream until the sauce turns pale and silky. Fold in the noodles and sprinkle with parsley. You can serve it straight from the skillet.

Cheeseburger Stuffed Sweet Potatoes

All the good parts of a cheeseburger sit inside a soft, caramelised sweet potato here. The ketchup and mustard cook into the beef, so the filling tastes like a burger, not like meatloaf with a sauce on top.

Ingredients (makes 4 servings)

• Sweet potatoes, scrubbed: 4 medium
• Ground beef: 450 g (1 lb)
• Yellow onion, finely diced: 1/2
• Garlic powder, smoked paprika, salt, and pepper: 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp pepper
• Tomato ketchup: 3 tbsp
• Yellow mustard: 1 tbsp
• Cheddar cheese, shredded: 100 g (1 cup)
• Pickles, chopped: 3 tbsp
• Olive oil: 1 tbsp

Instructions

Step 1: Heat your oven to 425F (220C). Rub the 4 sweet potatoes with the 1 tbsp olive oil and prick each one with a fork a few times. Bake them for 45 minutes, until a paring knife slides into the center with no resistance.

Step 2: When the potatoes have about 10 minutes left, set a skillet over medium-high heat and crumble in the 450 g (1 lb) ground beef with the diced onion. Cook for 7 minutes, breaking it up as you go, until no pink remains and the onion turns translucent.

Step 3: Sprinkle in the spice mix, ketchup, and mustard, then simmer 3 minutes until you see it turn glossy.

Step 4: Split each baked sweet potato down the middle and fluff the inside with a fork. Spoon the beef mixture into the openings and press it in gently. You want the potato to hold all that filling.

Step 5: Top each potato with 25 g (1/4 cup) cheddar and the chopped pickles, then pop them back into the oven for 3 minutes to melt the cheese. Serve them hot on plates with extra mustard if you like it sharp.

Caraway Beef and Cabbage Skillet

Caraway and cabbage are a pair that belong together, and this one lets you cook both in a single deep skillet. The cabbage keeps enough bite to make the dish feel fresh, even as the beef gets deeply savoury underneath.

Ingredients (makes 4 servings)

• Ground beef: 680 g (1.5 lb)
• Green cabbage, thinly sliced: 600 g (6 cups)
• Yellow onion, sliced: 1 large
• Caraway seeds: 1 tbsp
• Garlic, minced: 3 cloves
• Smoked paprika: 1 tsp
• Apple cider vinegar: 2 tbsp
• Beef stock: 120 ml (1/2 cup)
• Olive oil: 2 tbsp
• Salt and black pepper: 1 tsp each

Instructions

Step 1: Warm the 2 tbsp olive oil in a large, deep skillet over medium-high heat. Add the 680 g (1.5 lb) ground beef and sprinkle in 1 tsp caraway seeds, then cook for 6 minutes, breaking it up as you go, until the beef is browned and a little crisp at the edges.

Step 2: Push the beef to one side and add the onion and remaining caraway. Cook 4 minutes until you see the edges go soft.

Step 3: Add the 600 g (6 cups) cabbage, 3 cloves garlic, 1 tsp smoked paprika, and 1 tsp salt. Toss everything with tongs for 3 minutes, until the cabbage starts to wilt but you still see a little crunch.

Step 4: Pour in the 2 tbsp apple cider vinegar and 120 ml (1/2 cup) beef stock, cover the skillet, and lower the heat to medium. Cook for 8 minutes, then uncover and stir while the liquid cooks off. You can serve it now with a spoon of sour cream.

Spaghetti Squash Beef Bake

Spaghetti squash turns into a surprisingly good nest for a cheesy beef and marinara filling. Roasting the squash first keeps the strands from going watery, so the bake holds together instead of turning into soup.

Ingredients (makes 6 servings)

• Spaghetti squash, halved and seeded: 2
• Ground beef: 680 g (1.5 lb)
• Marinara sauce: 600 g (2.5 cups)
• Ricotta cheese: 250 g (1 cup)
• Mozzarella cheese, shredded: 200 g (2 cups)
• Parmesan cheese, grated: 50 g (1/2 cup)
• Garlic, minced: 4 cloves
• Dried basil and oregano: 1 tsp each
• Olive oil: 2 tbsp
• Salt and black pepper: 1 tsp each

Instructions

Step 1: Heat your oven to 425F (220C). Rub the cut sides of the 2 spaghetti squash halves with 1 tbsp olive oil and place them cut-side down on a sheet pan. Roast for 35 minutes, until you can rake the flesh into strands with a fork.

Step 2: While the squash roasts, warm the remaining 1 tbsp olive oil in a skillet over medium-high heat. Add the 680 g (1.5 lb) ground beef and 1/2 tsp salt, and cook for 7 minutes, breaking it up as you go, until it is deeply browned.

Step 3: Stir in the garlic and herbs, and cook for 1 minute until you smell them.

Step 4: Pour in the 600 g (2.5 cups) marinara sauce and let it bubble for 5 minutes so the sauce thickens slightly. When the squash is cool enough to handle, use a fork to scrape the strands into the centers, leaving the shells intact. You can mix the strands right in the shells or scoop them into a bowl first.

Step 5: Stir the 250 g (1 cup) ricotta into the squash strands, then top with the beef sauce and the 200 g (2 cups) mozzarella plus 50 g (1/2 cup) parmesan. You can nestle the filled shells into a baking dish.

Step 6: Bake for 15 minutes, until the cheese melts and the edges bubble. Let it stand for 5 minutes before you spoon it out, so the layers hold together.

Moroccan Spiced Beef Couscous

This one leans on warm cinnamon and cumin instead of bright chili heat, and the apricots bring a fruit note that feels right when the weather cools down. Toasting the spices in the beef fat is the step that makes the whole kitchen smell like dinner.

Ingredients (makes 6 servings)

• Ground beef: 680 g (1.5 lb)
• Couscous: 300 g (2 cups)
• Yellow onion, diced: 1 large
• Carrot, diced: 2
• Garlic, minced: 3 cloves
• Spice mix and salt: 1 tbsp cumin, 1 tsp cinnamon, 1 tsp turmeric, 1 tsp salt
• Dried apricots and slivered almonds: 80 g (1/2 cup) apricots, 50 g (1/2 cup) almonds
• Beef stock: 500 ml (2 cups)
• Olive oil: 2 tbsp

Instructions

Step 1: Warm the 2 tbsp olive oil in a deep skillet over medium-high heat. Add the 680 g (1.5 lb) ground beef and cook for 6 minutes, breaking it up as you go, until the pieces are brown and crisp in spots.

Step 2: Add the diced onion and carrot and cook for 5 minutes, until they soften and the onion turns translucent. You will notice the bottom of the pan building up a brown layer, which is what you want for flavour.

Step 3: Stir in the garlic and spice mix with salt, and cook 1 minute until you smell the cinnamon.

Step 4: Pour in 375 ml (1 1/2 cups) of the beef stock and the 80 g (1/2 cup) apricots, then simmer for 8 minutes, until you see the carrots turn tender and the sauce cling to the beef.

Step 5: Turn off the heat and stir the 300 g (2 cups) couscous into the remaining 125 ml (1/2 cup) hot beef stock in a separate bowl. Cover it for 5 minutes, fluff it with a fork, then you can spoon the beef over the couscous and finish with the almonds.

Air Fryer Stuffed Poblanos with Beef

Poblanos char and soften much faster in the air fryer than in the oven, and the filling stays juicy underneath a melted cheddar top. This is the one to grab when you want a stuffed pepper with none of the long roasting time.

Ingredients (makes 4 servings)

• Poblano peppers, halved and seeded: 4 large
• Ground beef: 450 g (1 lb)
• Cooked white rice: 200 g (1 cup)
• Black beans and corn: 200 g (1 cup) beans, 150 g (1 cup) corn
• Cheddar cheese, shredded: 120 g (1 1/4 cups)
• Taco seasoning: 2 tbsp
• Cream cheese: 60 g (1/4 cup)
• Olive oil: 1 tbsp
• Lime juice: 1 tbsp
• Salt: 1/2 tsp

Instructions

Step 1: Warm the 1 tbsp olive oil in a skillet over medium-high heat. Add the 450 g (1 lb) ground beef and cook for 6 minutes, breaking it up as you go, until no pink remains and the edges just begin to brown.

Step 2: Stir the 2 tbsp taco seasoning and 1/2 tsp salt into the beef, then fold in the 200 g (1 cup) rice, 200 g (1 cup) beans, 150 g (1 cup) corn, and 60 g (1/4 cup) cream cheese. Turn off the heat and stir until you see the cream cheese disappear into the filling.

Step 3: Spoon the filling into the 8 poblano halves and place them in your air fryer basket. Set the temperature to 375F (190C).

Step 4: Air fry for 8 minutes, then scatter the 120 g (1 1/4 cups) cheddar over the tops and cook for 2 more minutes. You will see the edges of the peppers blister and the cheese melt.

Step 5: Squeeze the 1 tbsp lime juice over the stuffed poblanos and slide them onto plates. You can add a spoon of plain yogurt or salsa at the table.

Swedish Beef Meatballs with Cream Sauce

Sunday comfort, but the meatballs are small enough that they cook through on the stovetop without a second thought. Allspice is the quiet flavour that makes the sauce taste more than just creamy, so do not skip it.

Ingredients (makes 6 servings)

• Ground beef: 900 g (2 lb)
• Breadcrumbs: 80 g (1 cup)
• Milk: 120 ml (1/2 cup)
• Egg: 1
• Yellow onion, grated: 1/2
• Spice mix: 1/4 tsp allspice, 1/4 tsp nutmeg, 1 tsp salt, 1/2 tsp pepper
• Butter and flour: 3 tbsp each
• Beef stock: 500 ml (2 cups)
• Heavy cream: 180 ml (3/4 cup)
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: In a large bowl, soak the 80 g (1 cup) breadcrumbs in the 120 ml (1/2 cup) milk for 5 minutes. Add the egg, grated onion, spice mix, and the 900 g (2 lb) ground beef, then mix with your hands until just combined. You want the mixture soft but not overworked.

Step 2: Roll the meat into 24 balls, about 2 tbsp each, and set them on a tray. Warm 1 tbsp of the butter in a large skillet over medium heat, then brown the meatballs in two batches for 6 minutes per batch, turning them so you get colour on all sides.

Step 3: Lift the meatballs out of the skillet and set them aside. Add the remaining 2 tbsp butter and the 3 tbsp flour to the same pan, and whisk for 1 minute. You will see it turn into a smooth paste and smell nutty.

Step 4: Pour the 500 ml (2 cups) beef stock in slowly while you whisk, scraping up the browned bits from the bottom. Simmer for 3 minutes, until the sauce thickens enough to coat a spoon.

Step 5: Stir in the 180 ml (3/4 cup) heavy cream and return the meatballs to the skillet. Lower the heat and cook for 8 minutes, spooning the sauce over them, until you see them turn cooked through and the sauce go silky.

Step 6: Sprinkle with parsley and serve the meatballs and sauce over mashed potatoes or egg noodles. You can ladle extra sauce over the top because there is always enough to go around.

The one habit that matters most with ground beef is leaving it alone once it hits the hot pan. Let a deep brown crust form on one side before you stir, because that crust is where the flavour lives.

Pick whichever version matches your evening, get your pan hot, and let dinner carry itself from there.