Description
This Ground Beef Pasta is a comforting and hearty dish featuring tender rigatoni pasta tossed in a rich, flavorful beef and tomato sauce, enhanced with Italian seasoning and Parmesan cheese. Perfect for a family dinner, it combines simple ingredients into a satisfying meal that’s easy to prepare in under 40 minutes.
Ingredients
Scale
Beef Sauce
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Pasta
- 12 ounces rigatoni (or other sturdy pasta)
Toppings
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sauté onions: In a large skillet over medium heat, add a splash of olive oil and sauté the diced onion for 3–4 minutes until softened.
- Add garlic: Add the minced garlic and cook for another minute until fragrant.
- Cook ground beef: Stir in the ground beef, breaking it apart with a wooden spoon. Cook for 6–8 minutes or until browned. Drain excess fat.
- Add tomato base: Add crushed tomatoes and tomato paste to the skillet. Mix well.
- Season and simmer: Stir in Italian seasoning, salt, and pepper. Reduce heat and simmer the sauce for 10–15 minutes.
- Cook pasta: Meanwhile, cook pasta in salted boiling water until al dente. Drain and reserve 1/2 cup of pasta water.
- Combine pasta and sauce: Combine cooked pasta with the beef sauce in the skillet. Add reserved pasta water as needed to loosen the sauce.
- Add cheese: Stir in grated Parmesan cheese and mix until creamy and well combined.
- Serve: Serve hot, topped with extra Parmesan and fresh parsley if using.
Notes
- Reserving pasta water helps achieve a creamier sauce by loosening it without diluting flavor.
- Use rigatoni or similarly shaped pasta that holds sauce well.
- For added depth, you can sauté mushrooms or bell peppers with the onions.
- Fresh parsley is optional but adds a pleasing color and freshness.
- Adjust seasoning as needed after simmering the sauce.
