Description
A cozy and comforting pasta dish featuring savory ground beef and a creamy tomato sauce, perfect for chilly evenings.
Ingredients
- 12 ounces pasta (penne, rigatoni, or fusilli)
- 1 lb lean ground beef
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 can (14 oz) crushed tomatoes
- 1/2 cup beef broth or water
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Brown the beef: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Season with salt and pepper.
- Sauté aromatics: Push the beef to one side and add the chopped onion. Cook until translucent, about 4 minutes, then stir in garlic and cook for 30 seconds until fragrant.
- Build the sauce: Pour in the crushed tomatoes and beef broth. Stir in oregano and red pepper flakes, and let the sauce simmer for 8–10 minutes to develop flavor.
- Finish with cream and cheese: Lower the heat and stir in heavy cream and half the Parmesan. Let the sauce thicken slightly, then taste and adjust seasoning.
- Combine with pasta: Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, blend in reserved pasta water a little at a time until you reach the desired creaminess. Stir in remaining Parmesan and garnish with fresh basil.
Notes
Use starchy pasta water for a silkier sauce, and consider pairing with a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian