I know, I can hear everyone now, “Another weeknight pasta?! How many weeknight pastas does one needs? Aren’t they really all the same??” Like Sugar Skulls, I can never have to many weeknight pasta recipes. Somehow, there is always a little twist. And quite frankly, everyone has those, “Oh man, I don’t want to make dinner, nor do I know what to make for dinner” moments. Weeknight pasta is the perfect solution and it’s simple! I don’t like simple – said no one ever.
8 oz uncooked pasta (any small shape that you’d like, I used a mix of what I had on hand)
1 Tbs olive oil (such as my new fave, garlic extra virgin olive oil by Sciabica’s)
1 lb lean ground beef (I use 90%, but 80% is great, too. Or sub with chicken)
1/2 onion, minced
2 tsp dried oregano (if you haven’t tried LiteHouse freeze-dried herbs, I urge you to. Run, don’t walk, to your local market and check out all of the options they have)
1 tsp minced garlic (as always, pre-minced, such as Spice Island)
28 oz crushed tomatoes (I love Cento)
2 cups beef broth (helps boost that meaty flavor)
1 can (6 oz) tomato paste (yes, you finally get to use the WHOLE can!!)
1 tsp sugar
1/8 tsp salt
Parmesan cheese for topping.
Cook pasta according to package directions.
In a large skillet, heat olive oil to medium high. Add beef, onion, and garlic. Cook until onions are translucent. Add crushed tomatoes, broth, tomato paste, oregano, salt, and sugar. Stir well. Reduce heat; simmer, covered, for 20 – 25 minutes. Drain pasta and add back to the pot. When sauce is done, slowly add sauce to pasta, stirring to mix thoroughly. Top with pasta and serve with warm, crusty bread.
Wine Pairing Suggestions:
Total time: About 40 minutes