Ingredients
Scale
- 12 oz (340g) Pasta (Penne, Rotini, or Elbow Macaroni work best)
- 1/2 lb (225g) Ground Beef
- 1 small Yellow Onion, finely diced
- 2 cloves Garlic, minced
- 1 can (15 oz) Tomato Sauce
- 1/2 cup Heavy Cream (or Whole Milk for a lighter version)
- 1 tsp Dried Oregano
- 1/2 tsp Salt (plus more for pasta water)
- 1/4 tsp Black Pepper
- 1 tbsp Vegetable Oil
Instructions
- Step 1: Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to the package instructions until it reaches “al dente” texture. 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 cooks, heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook until it is no longer pink, breaking it into small crumbles with a wooden spoon. Add the diced onion and cook for another 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Step 3: Simmer the Sauce: Lower the heat to medium. Pour the canned tomato sauce into the skillet with the beef. Add the dried oregano, salt, and black pepper. Stir well and let it simmer for about 5 minutes to allow the flavors to meld. If the sauce looks too thick, splash in a little of that reserved pasta water.
- Step 4: Create the Creamy Finish: Reduce the heat to low. Pour the heavy cream (or milk) into the tomato and beef mixture. Stir constantly until the sauce turns a beautiful light orange/pink color. Let it heat through for 1 minute, but do not let it reach a hard boil, as this can cause the cream to separate.
- Step 5: Combine and Plate: Add the cooked pasta directly into the skillet with the creamy sauce. Toss everything together until every piece of pasta is thoroughly coated. Taste and add more salt or pepper if needed. Serve immediately in warm bowls.
- Cook Time: 20 minutes