Ingredients
Scale
- 1 pound ground beef (or substitute with ground turkey or plant-based meat for a lighter option)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
- 1/2 cup beef broth or water (to adjust sauce consistency)
- 12 ounces pasta of your choice (spaghetti, penne, or rigatoni work beautifully)
- Freshly grated Parmesan cheese, for serving
- Fresh basil leaves or parsley, for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant. This step always reminds me of watching Mama Lou teach me that soft onions are the foundation of any good sauce.
- Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning. Garlic is such a simple ingredient, yet it brings so much aroma and depth—just like the stories Ouma would tell as we cooked side by side.
- Add the ground beef to the skillet. Break it apart with a wooden spoon and cook until browned all over, about 7-8 minutes. Drain any excess fat if needed, but I like to keep a little for flavor.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes if using. Season with salt and pepper. Pour in the broth or water to loosen the sauce slightly. Lower the heat and let the sauce simmer gently for 20-25 minutes, stirring occasionally. This slow simmer is where the magic happens; the flavors meld together just like the conversations flowing around Mama Lou’s kitchen table.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water just in case you want to loosen the sauce later.
- Toss the cooked pasta with the meat sauce, adding reserved pasta water bit by bit if necessary to coat the pasta evenly. I find this step always makes the dish feel just right—like a little secret touch Mama Lou would add to her cooking.
- Serve hot, topped with freshly grated Parmesan cheese and a sprinkle of fresh basil or parsley. Watching Ouma’s eyes light up over steaming bowls of pasta like this always reminds me why I love cooking family meals so much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International