Beefy Pasta Meat Sauce

Description

Ground beef simmers in a tomato sauce with garlic, onions, and herbs, tossed with slightly undercooked pasta for a classic high-protein lunch that holds up well. All done on the stovetop with pantry staples for under $10 total. Batch cook, freeze portions, and reheat from fridge or frozen state.

Cultural Background

This dish draws from Italian-American traditions of Sunday gravy or ragu, adapted by immigrants from southern Italy, particularly Naples and Campania, in the late 19th and early 20th centuries. Neapolitan ragu featured meat braised in tomato sauce for family gatherings after church, evolving in America with ground beef and simpler pantry ingredients due to urban life and available staples. It became a comforting, affordable staple in Italian-American households, emphasizing long-simmered flavors from humble beginnings.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 45 minutes
TOTAL TIME: 55 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

• 8 oz lean ground beef
• 1/2 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1 14-oz can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp granulated sugar
• 1/4 tsp salt, or to taste
• 1/8 tsp black pepper
• Pinch of red pepper flakes (optional)
• 4 oz dry pasta such as spaghetti or penne
• Reserved pasta cooking water as needed

Instructions

1. Heat the olive oil in a large skillet or saucepan over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, for 4-5 minutes until softened and translucent with lightly browned edges.
2. Add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly to avoid burning.
3. Add the ground beef to the skillet, breaking it up with a wooden spoon into small crumbles. Cook for 6-8 minutes until fully browned and no pink remains, seasoning with the salt and black pepper as it cooks. Drain excess fat if needed.
4. Stir in the crushed tomatoes, dried oregano, dried basil, sugar, and optional red pepper flakes. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the sauce thickens and flavors meld. Add a splash of water if it becomes too thick.
5. Meanwhile, bring a pot of salted water to a boil. Cook the pasta 1-2 minutes less than package directions for al dente texture. Reserve 1/4 cup pasta water, then drain the pasta.
6. Add the drained pasta directly to the simmering meat sauce along with a splash of reserved pasta water. Toss gently over low heat for 1-2 minutes until the pasta is well coated and sauce clings to it.

Tips

- Brown the beef thoroughly in batches if needed to develop deep flavor without steaming the meat.
- Avoid overcooking the pasta initially since it will absorb sauce during tossing and reheating.
- For substitutions, use ground turkey or a mix of beef and pork if available, or add a pinch of fennel seeds for extra savoriness.

Nutrition

Calories: 580
Protein: 38g
Carbs: 52g
Fat: 22g

Tags

Freezes well, Lunch, High-Protein, Create an impressive, restaurant-quality