Description
A hearty and comforting pasta dish featuring seasoned ground beef simmered in a rich tomato sauce, tossed with your favorite pasta shape.
Ingredients
Scale
- 12 oz (340g) pasta (spaghetti, penne, or rigatoni)
- 1 tbsp olive oil
- 1 lb (450g) ground beef (85/15 lean/fat)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water or beef broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Cook pasta: Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Brown beef: Heat oil in large skillet over medium-high. Add ground beef and cook until browned (5-6 mins). Drain excess fat.
- Sauté aromatics: Add onion to skillet, cook 3 mins until soft. Add garlic, cook 1 min until fragrant.
- Build sauce: Stir in tomato paste, then add crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper.
- Simmer: Add water/broth, reduce heat to low, and simmer 15-20 mins, stirring occasionally.
- Combine: Toss cooked pasta with sauce, adding reserved pasta water as needed to loosen.
- Serve: Garnish with parsley and Parmesan.
Notes
- For richer flavor: Substitute 1/2 lb ground beef with Italian sausage.
- Vegetarian option: Use lentils or mushrooms instead of beef.
- Storage: Keeps refrigerated for 3 days or frozen for 2 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 480
- Sugar: 8g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg