Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 8 ounces pasta of your choice (spaghetti, penne, or fusilli work well)
- Grated Parmesan cheese for serving
- Fresh basil leaves for garnish
If you’re looking to switch things up, feel free to substitute the ground beef with turkey or chicken for a lighter version. You can also add vegetables like bell peppers or mushrooms for added texture and flavor.
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. I often recall Mama Lou’s gentle humming during this step, as she’d always say that a happy cook makes for a delicious meal.
- Add the garlic and cook for another minute until fragrant. Stir in the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink.
- Stir in the crushed tomatoes, tomato paste, oregano, and basil. Season with salt and pepper to taste. Let the sauce simmer on low heat for about 20 minutes, allowing the flavors to meld together beautifully.
- While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Toss the cooked pasta with the beef sauce until well combined. This is where the magic happens, and each strand of pasta gets coated in the rich sauce.
- Serve the pasta in bowls, topped with grated Parmesan cheese and fresh basil leaves for garnish. The cheese will melt into the warm pasta, creating an irresistible creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
