Description
A hearty weeknight pasta made with tender rotini tossed in a rich tomato meat sauce with browned ground beef, garlic, onions, and classic herbs. Simple, comforting, and perfect for busy nights.
Ingredients
Units
Scale
- 16 ounces rotini pasta
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Reserve 1/4 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 4 to 5 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add ground beef and cook for 6 to 8 minutes, breaking it apart with a spoon, until browned and fully cooked. Drain excess fat if necessary.
- Stir in tomato paste and cook for 1 minute to deepen the flavor.
- Add crushed tomatoes, dried oregano, dried basil, 1 teaspoon salt, and black pepper. Stir well to combine.
- Reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the drained pasta to the sauce and toss to coat evenly. Add reserved pasta water as needed to reach desired consistency.
- Taste and adjust with the remaining salt if needed.
- Serve hot.
Notes
- Simmering the sauce longer will deepen the flavor.
- Reserve pasta water to help bind the sauce to the pasta.
- The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg