Ingredients:

  • 12 oz (340g) pasta noodles (penne, elbow macaroni, rotini, or your favorite shape)
  • 2 tablespoons (30ml) olive oil
  • 1 lb (450g) ground beef (at least 80% lean)
  • 1 small onion, finely chopped (about 1 cup/150g)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 can (14 oz/400g) diced tomatoes, with juices
  • 1 cup (240ml) tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional, for a bit of kick!)
  • Salt and freshly ground black pepper, to taste
  • ½ cup (50g) shredded mozzarella or Parmesan cheese (optional)
  • Fresh parsley or basil, chopped, for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add pasta and cook according to package directions until al dente (slightly firm to the bite).
  3. Drain the pasta in a colander and set aside. Important: Reserve about ½ cup of pasta water.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Add ground beef and cook, breaking it up with a spoon, until browned.
  6. Drain off any excess fat.
  7. Add chopped onion to the skillet and cook until softened and translucent.
  8. Add minced garlic and cook until fragrant.
  9. Stir in diced tomatoes (with juices), tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper.
  10. Bring to a simmer, then reduce heat and cook, stirring occasionally, until slightly thickened.
  11. Add the cooked pasta to the skillet with the beef sauce.
  12. Toss to combine, adding a little of the reserved pasta water if needed to loosen the sauce.
  13. Heat through.
  14. Serve immediately, garnished with shredded cheese and fresh herbs, if desired.