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Italian Helper

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Kosher salt

1 pound elbow macaroni 

8 ounces ground beef sirloin 

8 ounces sweet Italian sausage, casings removed

1/4 cup olive oil 

2 shallots, diced 

1 clove garlic, peeled and smashed 

1 1/2 cups tomato puree, such as Mutti 

2 cups freshly grated Parmesan

1/4 cup mascarpone

2 cups baby spinach, torn 


  1. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook for 2 minutes less than the package directions, 3 to 4 minutes. Drain well.
  2. Heat the olive oil in a large straight-sided skillet over medium-high heat. Add the ground sirloin and sausage and cook, breaking up the meats with the back of a wooden spoon, until cooked through and browned, 6 minutes. Stir in the shallots and garlic; cook 2 minutes. Deglaze with the tomato puree, add 1/2 teaspoon salt and stir to combine. Reduce the heat to medium and simmer for another 4 minutes.
  3. Add the macaroni to the sauce, sprinkle the bare pasta with the Parmesan and mix well. Stir in the mascarpone and spinach and cook an additional 3 minutes, until the sauce is creamy and the spinach wilted.