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Beef Pasta Recipes - Comforting, Flavorful, and Easy to Make

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces dried pasta (penne, rigatoni, or spaghetti)
  • 1 pound ground beef (80–90% lean)
  • 2 tablespoons olive oil (divided)
  • 1 medium yellow onion, finely diced
  • 3–4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) crushed tomatoes (or tomato passata)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil (or Italian seasoning)
  • 1/2 teaspoon crushed red pepper flakes (optional, for mild heat)
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1/2 cup beef broth or water (as needed, for consistency)
  • 1/2 cup grated Parmesan, plus more for serving
  • Fresh basil or parsley, chopped (for garnish)
  • Salt and black pepper, to taste

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just al dente according to package directions. Reserve 1 cup of pasta water, then drain.
  2. Brown the beef: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef, season with salt and pepper, and cook, breaking it up, until well browned with some crispy edges, 6–8 minutes. Transfer to a plate and drain excess fat if needed, leaving about 1 tablespoon in the pan.
  3. Sauté aromatics: Lower heat to medium. Add the remaining 1 tablespoon olive oil if the pan looks dry. Stir in the onion and cook until soft and translucent, 4–5 minutes. Add garlic and cook 30–60 seconds until fragrant.
  4. Build the sauce base: Stir in the tomato paste and cook for 1 minute to caramelize slightly. Add crushed tomatoes, oregano, basil, red pepper flakes, and sugar if using. Season with salt and pepper.
  5. Simmer: Return the browned beef and any juices to the pan. Add a splash of beef broth or water if the sauce seems too thick. Simmer gently for 10–15 minutes, stirring occasionally. Taste and adjust seasoning.
  6. Marry pasta and sauce: Add the drained pasta directly to the sauce. Toss to coat, adding splashes of reserved pasta water as needed until the sauce clings luxuriously to the noodles.
  7. Add cheese and finish: Remove from heat. Stir in 1/2 cup grated Parmesan until melted and glossy. Top with chopped basil or parsley. Serve hot with extra Parmesan and black pepper.