Ingredients
Scale
- 1 pound ground beef
- 12 ounces pasta of your choice (penne or spaghetti work wonderfully)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
If you’re out of oregano, feel free to substitute with Italian seasoning or a pinch of thyme for a different nuance. The choice of pasta is also flexible, as Mama Lou would often say, “Use what you have, and it will always taste good.”
Instructions
- Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add the ground beef to the skillet. Cook, breaking it up with a spoon, until it is browned and cooked through, about 8-10 minutes. Drain any excess fat.
- Stir in the diced tomatoes, tomato paste, oregano, and basil. Season with salt and pepper to taste. Let the sauce simmer gently for 15 minutes, allowing the flavors to meld together.
- Combine the cooked pasta with the sauce, ensuring each piece is well-coated. If the sauce is too thick, add a splash of pasta water to reach your desired consistency.
- Serve the pasta hot, topped with grated Parmesan cheese and fresh basil leaves. As Mama Lou always insisted, “Don’t be shy with the Parmesan; it’s the crown of the dish!”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
