Ingredients
Scale
- 12 ounces (about 340g) dry pasta (penne, rigatoni, or fusilli work great)
- 1 pound (450g) lean ground beef
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes, preferably fire-roasted for extra flavor
- 1/2 cup tomato sauce or passata
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a little kick)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Fresh basil leaves for garnish (optional)
- Substitution tip: For a lighter option, swap ground beef for ground turkey or chicken. You can also use gluten-free pasta if desired.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain and set aside, reserving 1/2 cup of pasta cooking water.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes. I always think of Mama Lou here, who’d say, “A good base makes the magic happen.”
- Add the minced garlic to the onions and cook for another 1-2 minutes until fragrant but not browned.
- Increase the heat to medium-high and add the ground beef. Break it up with a wooden spoon and cook until browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary.
- Stir in the diced tomatoes, tomato sauce, oregano, basil, and red pepper flakes if using. Season with salt and pepper to taste. Let the sauce simmer gently for 8-10 minutes to meld the flavors. This part always reminds me of the slow afternoons at Mama Lou’s, where patience was part of the recipe.
- Add the cooked pasta to the skillet with the sauce, tossing to combine. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up and help the sauce cling to the pasta beautifully.
- Turn off the heat and stir in the grated Parmesan cheese. This final touch adds a creamy, salty finish that makes every bite sing—just like Mama Lou’s secret sprinkle of love.
- Serve immediately, garnished with fresh basil leaves if you have them. I love sharing this with Ouma—she always insists on extra cheese and a good crusty bread to scoop up every last bit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
