Ingredients
Scale
- 1 lb (16 oz) Box of Penne or Rotini pasta ($0.80 – $1.00)
- 1/2 lb Ground Beef ($2.50 – $3.00)
- 1 jar (24 oz) Basic Marinara Sauce or 2 cans Tomato Sauce ($1.20 – $1.50)
- 1/2 cup Heavy Cream or Whole Milk ($0.50)
- 1 medium Yellow Onion, diced ($0.30)
- 2 cloves Garlic, minced ($0.10)
- 1 tsp Dried Italian Seasoning ($0.05)
- 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 directions until it reaches “al dente” (firm to the bite). Before draining, scoop out about half a cup of the starchy pasta water and set it aside. Drain the pasta and keep it in the colander while you prepare the sauce.
- In a large skillet or deep pan over medium-high heat, add the ground beef and diced onion. Cook until the beef is fully browned and the onions are translucent and soft. Drain any excess fat if necessary, though a little bit adds flavor. Stir in the minced garlic and Italian seasoning, cooking for just 60 seconds until the garlic smells fragrant.
- Pour the tomato sauce (or marinara) into the skillet with the beef. Turn the heat down to low and let the mixture simmer for about 5 to 7 minutes. This allows the flavors to meld together and the sauce to thicken slightly. Taste the sauce and add salt, pepper, or red pepper flakes as needed.
- Stir in the heavy cream or milk. Watch as the sauce turns a beautiful soft orange hue. If the sauce looks too thick, add a splash of that reserved pasta water to loosen it up. Stir constantly to ensure the cream incorporates smoothly without curdling.
- Add the cooked pasta into the skillet. Toss everything together until every noodle is generously coated in the creamy meat sauce. Let it sit for one minute so the pasta absorbs the flavors. Serve immediately in warm bowls.
- Cook Time: 30 minutes