Pasta with Minced Meat Sauce

 

Pasta with Minced Meat Sauce

Ingredients:

For the Rich Meat Sauce

500g ground beef – or use a blend of beef and pork for a deeper, more complex flavor

1 medium yellow onion, finely diced

2 garlic cloves, minced or crushed

1 can (400g) crushed tomatoes – or smooth passata for a silkier sauce

1/4 cup red wine – optional, but adds bold depth and richness

2 tablespoons tomato paste – to concentrate the tomato flavor

1 tablespoon extra virgin olive oil – for sautéing aromatics

1 teaspoon dried oregano – or substitute with chopped fresh oregano if available

1 teaspoon dried basil – or a few torn leaves of fresh basil

1/2 teaspoon sugar – to balance the acidity of the tomatoes

Salt and freshly cracked black pepper, to taste

For the Pasta

400g dried pasta – spaghetti is classic, but penne, rigatoni, or fusilli work beautifully too

Salt – for seasoning the boiling water generously

For Garnishing

Fresh basil leaves – optional, for a bright and aromatic touch

Freshly grated Parmesan cheese – for sprinkling before serving

Instructions:

Step 1: Cook the Pasta

Boil the Water
Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt — about 1 tablespoon per 4 liters of water — to season the pasta as it cooks.

Cook the Pasta
Add your choice of pasta (spaghetti, penne, rigatoni, etc.) and cook according to the package directions, typically 8–10 minutes for spaghetti. Stir occasionally to prevent sticking.

Save Some Pasta Water
Just before draining, scoop out about 1/2 cup of the starchy pasta water and set it aside. It’ll help bind the sauce to the pasta later. Then, drain the pasta and set aside.

Step 2: Make the Meat Sauce

Sauté the Aromatics
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onions and cook for about 5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.

Brown the Meat
Add the ground beef (or beef/pork mix) to the skillet. Break it apart with a spoon and cook for 5–7 minutes, until browned and fully cooked through. Season lightly with salt and pepper as it cooks.

Add Tomatoes and Tomato Paste
Stir in the crushed tomatoes and tomato paste. If using red wine, add it now. Let the mixture simmer for 5–7 minutes, allowing the wine to reduce and the flavors to begin developing. Add a splash of the reserved pasta water if the sauce feels too thick.

Season and Simmer
Stir in the dried oregano, basil, and sugar. Taste and adjust with more salt, pepper, or herbs as needed. Reduce the heat and let the sauce simmer gently for another 10 minutes, stirring occasionally to deepen the flavor.

Step 3: Combine Pasta and Sauce

Toss to Coat
Add the drained pasta directly into the skillet with the sauce. If the mixture seems dry, pour in a bit of the reserved pasta water. Gently toss everything together until the pasta is evenly coated and infused with the sauce.

Simmer Briefly Together
Let the pasta and sauce simmer together for 2–3 minutes on low heat to allow the flavors to fully meld.

Step 4: Serve and Garnish

Plate the Pasta
Divide the pasta among serving bowls or plates.

Add Final Touches
Top with freshly grated Parmesan cheese and a few fresh basil leaves for a burst of color and aroma.

Enjoy Immediately
Serve hot and enjoy a classic, comforting plate of pasta with rich meat sauce!