Ingredients
Scale
- 1 lb Box of Pasta (Penne, Rotini, or Macaroni)
- 1/2 lb Ground Beef (80/20 or whatever is on sale)
- 1 Jar (24 oz) Marinara Sauce or Canned Tomato Sauce
- 1/2 Cup Heavy Cream (or Whole Milk with 1 tsp Cornstarch)
- 1 Medium Onion, finely chopped
- 2 Cloves Garlic, minced
- 1 tsp Dried Oregano or Italian Seasoning
- Salt and Black Pepper to taste
- Optional: Red pepper flakes for heat
Instructions
- Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until it reaches “al dente” texture. Reserve about half a cup of the starchy pasta water before draining. Drain the pasta and set it aside.
- While the pasta boils, place a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until it is browned and crumbled. If there is excessive grease, drain most of it but leave about a tablespoon for flavor. Add the chopped onions to the pan and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour the tomato sauce into the skillet with the beef and onions. Stir in the dried oregano, salt, and pepper. Lower the heat to medium-low and let the sauce simmer for about 5-7 minutes. This allows the flavors to meld together. If the sauce looks too thick, stir in a splash of the reserved pasta water.
- Turn the heat to low and pour in the heavy cream. Stir constantly until the sauce turns a beautiful orange-pink hue and becomes velvety smooth. Add the cooked pasta into the skillet. Toss everything together until every noodle is thoroughly coated in the creamy beef sauce. Taste and adjust the seasoning if necessary.
- Divide the pasta into four bowls. If you have any leftover parmesan or dried parsley in the pantry, sprinkle a little on top for a professional look. Serve immediately while steaming hot.
- Cook Time: 30 minutes