Ingredients
Scale
- 1 lb (16 oz) Dry Penne or Rotini pasta
- 1/2 lb Ground Beef (80/20 or 70/30 for better flavor)
- 1 Jar (24 oz) Basic Marinara or Tomato Sauce
- 1/2 cup Heavy Cream (or Whole Milk with 1 tsp Cornstarch)
- 1 Small Onion, finely diced
- 2 Cloves Garlic, minced
- 1 tsp Dried Oregano
- Salt and Black Pepper to taste
- Optional: Red pepper flakes for heat
Instructions
- Step 1: Boil the Pasta. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the package instructions until it reaches “al dente” texture. This usually takes about 8 to 10 minutes. Before draining, reserve about half a cup of the starchy pasta water. Drain the rest and set the pasta aside.
- Step 2: Brown the Beef and Aromatics. While the pasta boils, place a large skillet or saucepan over medium-high heat. Add the ground beef and cook until it starts to brown. Add the diced onions to the pan and continue cooking until the beef is fully browned and the onions are translucent. Stir in the minced garlic and dried oregano, cooking for just another minute until fragrant. Drain any excess grease if necessary.
- Step 3: Create the Creamy Tomato Sauce. Lower the heat to medium. Pour the jar of tomato sauce into the skillet with the beef. Stir well to combine. Let it simmer for 3 to 5 minutes to allow the flavors to meld. Slowly pour in the heavy cream while stirring constantly. The sauce will transform from a deep red to a beautiful, silky pink. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it up.
- Step 4: Combine and Garnish. Add the cooked pasta directly into the skillet with the creamy meat sauce. Toss everything together until every piece of pasta is thoroughly coated. Season with salt and pepper to taste. If you have a few cents left in the budget, sprinkle some dried parsley or a pinch of parmesan cheese on top before serving hot.
- Cook Time: 20 minutes