Ingredients
Scale
- 1 lb Ground Beef (80/20 or 85/15 blend for best price)
- 1 lb Box of Pasta (Penne, Rotini, or Rigatoni work best)
- 24 oz Jar of Basic Tomato Sauce
- 1 Small Yellow Onion, finely diced
- 2 Cloves Garlic, minced (or 1 tsp Garlic Powder)
- 1 tsp Dried Italian Seasoning
- 1/2 cup Reserved Pasta Water
- Salt and Pepper to taste
- Optional: Dried Red Pepper Flakes for heat
Instructions
- Step 1: Boil the Pasta. Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Before you drain the pasta, carefully scoop out about half a cup of the starchy pasta water and set it aside. Drain the rest and leave the pasta in the colander.
- Step 2: Brown the Beef and Onions. While the pasta boils, place a large skillet or pan over medium-high heat. Add the ground beef and the diced onion. Cook until the beef is browned and the onions are soft and translucent, breaking up the meat with a wooden spoon as it cooks. If there is excessive grease in the pan, carefully drain it off into a heat-safe container.
- Step 3: Season and Simmer. Lower the heat to medium. Add the minced garlic and Italian seasoning to the beef mixture, stirring for about one minute until fragrant. Pour in the entire jar of tomato sauce. Stir everything together and let it simmer gently for 5 minutes. This allows the flavors to meld and the sauce to thicken slightly.
- Step 4: Combine and Serve. Add the cooked pasta into the skillet with the meat sauce. Pour in a little bit of the reserved pasta water to help the sauce coat every noodle perfectly. Toss everything together over low heat until the pasta is heated through and well-coated. Season with extra salt and pepper if needed, then portion into bowls immediately.
- Cook Time: 25 minutes