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Beef Pasta Tomato Sauce: The Ultimate Comfort Food Recipe

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A classic, hearty pasta dish featuring a rich, slow-simmered tomato sauce with browned ground beef. Perfect for a comforting family meal.

Ingredients

Scale
  • 1.5 lbs Ground Beef (80/20 blend recommended)
  • 1 large Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 tbsp Olive Oil
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1/4 tsp Red Pepper Flakes (optional)
  • Salt and Black Pepper to taste
  • 2 (28 oz) cans Crushed Tomatoes
  • 1 (15 oz) can Tomato Sauce
  • 1 (6 oz) can Tomato Paste
  • 1/2 cup Dry Red Wine (optional)
  • 2 tbsp Olive Oil
  • 1 tbsp Sugar
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1 Bay Leaf
  • Salt and Black Pepper to taste
  • 1 lb Pasta (Spaghetti, Penne, Rigatoni, or your favorite)
  • Water for boiling
  • Salt for pasta water
  • Fresh Basil, chopped
  • Grated Parmesan Cheese
  • Red Pepper Flakes

Instructions

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
  2. Add the ground beef to the pot. Break it up and cook, stirring occasionally, until browned all over (8-10 minutes).
  3. Carefully drain off any excess fat from the pot.
  4. Return the beef to the pot. Add the dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Stir to combine and cook for another minute.
  5. In the same pot, add the remaining 2 tablespoons of olive oil. For deeper flavor, sauté another half of a chopped onion and a clove of minced garlic, following step 1.
  6. Add the tomato paste to the pot and cook for 2-3 minutes, stirring constantly.
  7. If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Let the wine simmer for a few minutes, until reduced slightly.
  8. Add the crushed tomatoes, tomato sauce, sugar, dried oregano, dried basil, garlic powder, onion powder, bay leaf, salt, and black pepper to the pot. Stir to combine.
  9. Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 3 hours. Stir occasionally. If the sauce becomes too thick, add a little water or broth. Taste and adjust seasonings. Remove the bay leaf before serving.
  10. Add the browned beef to the pot and stir to combine. Let the beef simmer in the sauce for another 15-20 minutes.
  11. Bring a large pot of salted water to a rolling boil.
  12. Add the pasta to the boiling water and cook according to package directions, or until al dente.
  13. Before draining the pasta, reserve about 1 cup of the pasta water.
  14. Drain the pasta in a colander. Do not rinse.
  15. Add the drained pasta to the pot with the beef and tomato sauce. Toss to coat, adding a little of the reserved pasta water if needed to create a creamy sauce.
  16. Serve the pasta immediately, garnished with fresh basil, grated Parmesan cheese, and red pepper flakes (if desired).

Notes

  • Vegetables: Add chopped carrots, celery, or bell peppers to the sauce, sautéing them with the onions and garlic.
  • Meat: Substitute ground beef with ground turkey, ground chicken, or Italian sausage.
  • Spice: Add more red pepper flakes or a pinch of cayenne pepper for a spicier sauce.
  • Creamy: Stir in a dollop of heavy cream or mascarpone cheese at the end for a richer sauce.
  • Slow Cooker: Brown the beef, then transfer it to the slow cooker with all sauce ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours.
  • Freezing: Cool completely, then transfer to freezer-safe containers. Store for up to 3 months. Thaw overnight in the refrigerator before reheating.

Find it online: https://mmmflavors.com/beef-pasta-tomato-sauce/