Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 1 pound pasta (penne, rotini, or your favorite shape)
- ½ cup grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish
- Red pepper flakes, for serving
Instructions
- In a large skillet or pot, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks.
- Drain off any excess grease.
- Add the chopped onion to the skillet with the browned beef. Cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes, tomato sauce, and tomato paste.
- Add the dried oregano, dried basil, salt, pepper, and bay leaf (if using).
- Stir everything together well.
- Bring the sauce to a simmer, then reduce the heat to low.
- Cover and simmer for at least 30 minutes, or up to an hour, stirring occasionally. Remove the bay leaf before serving.
- While the sauce is simmering, cook the pasta according to package directions.
- Drain the pasta well.
- Add the cooked pasta to the skillet with the beef sauce.
- Toss to coat the pasta evenly.
- Serve immediately, garnished with grated Parmesan cheese and fresh parsley, if desired. A sprinkle of red pepper flakes is also a great addition.
Notes
Brown the beef well for a richer flavor and consider simmering longer for enhanced taste. Refrigerate leftovers for up to four days or freeze for three months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg