Description
Quick and Easy: Perfect for those evenings when you’re short on time, this recipe comes together in just 40 minutes.
Ingredients
Scale
- 12 oz rigatoni
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 pound lean ground beef (85–90% lean)
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 (15 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- ½ cup beef broth
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- 1 teaspoon sugar
- Fresh parsley, chopped (optional, for garnish)
- Extra parmesan (for serving)
Instructions
- Begin by bringing a large pot of salted water to a rapid boil. Add the rigatoni and cook until it reaches a texture just shy of al dente. This helps the pasta hold up when mixed with the sauce. Once cooked, remember to reserve about ½ cup of the pasta cooking water before draining the rest. This starchy water will help bind the sauce to the pasta.
- Meanwhile, in a large skillet, heat a tablespoon of olive oil over medium heat. Once hot, add the finely chopped onion and let it sauté for about 3 to 4 minutes, or until it becomes translucent. This step builds a flavor foundation for your dish. Then, add in the minced garlic, cooking it for an additional 30 seconds just until it’s fragrant.
- Next, incorporate the lean ground beef into the skillet. Use a spatula or wooden spoon to break the meat apart as it cooks. As the beef starts to brown, sprinkle in salt, pepper, Italian seasoning, and optional red pepper flakes for a hint of heat. Cook until the beef is no longer pink, ensuring it’s perfectly browned. If there’s an excess amount of fat, you can drain it off at this stage.
- Stir in the tomato paste, allowing it to cook for about a minute. This will enhance the overall flavor of the sauce. Then, add the crushed tomatoes, beef broth, and sugar. Let the mixture simmer for about 5 minutes to marry the flavors.
- After simmering, it’s time to add richness to the dish. Stir in the heavy cream and grated parmesan cheese, letting them melt into the sauce, which should simmer for an additional 2 to 3 minutes, becoming rich and creamy. Taste the sauce and adjust any seasonings as necessary.
- Add the drained rigatoni to the skillet with the beef and tomato sauce. Toss everything together to ensure the pasta is thoroughly coated with the sauce. If the mixture appears too thick, use the reserved pasta water to help loosen it up, making a more cohesive dish. Allow everything to simmer together for another 2 to 3 minutes so the flavors meld beautifully.
- Once everything is cooked and combined, remove the skillet from heat. Garnish your Ground Beef Pasta with chopped fresh parsley and an extra sprinkle of grated parmesan cheese for that added touch. Serve hot and enjoy this family-friendly meal!
Notes
Make sure not to overcook the pasta; it should still have a bite to it.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: Approx. 600 per serving
- Sodium: 550 mg
- Protein: 28 g