Ingredients
- 300 g (4 ¾ cups) pasta, penne or rigatoni
- 1 tablespoon (1 tablespoon) olive oil
- 1 (1) onion, finely chopped
- 2 cloves (2 cloves) garlic, minced
- 500 g (2 cups) ground beef
- 400 g (1 4/7 cups) canned chopped tomatoes
- 2 tablespoons (2 tablespoons) tomato paste
- 100 ml (3 ⅜ floz) red wine, optional
- 200 ml (6 ¾ floz) beef stock
- 1 teaspoon (1 teaspoon) dried oregano
- 1 teaspoon (1 teaspoon) dried basil
- 100 ml (3 ⅜ floz) heavy cream
- 50 g (1 ¾ oz) grated Parmesan cheese
- 100 g (3 ½ oz) grated mozzarella cheese, optional, for stirring in at the end
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of the cooking water, then drain and set aside.
Make the sauce base
- In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
Brown the beef
- Add the ground beef to the pan and cook until browned, breaking it up with a spoon as it cooks. Season lightly with salt and pepper.
Add tomatoes and flavorings
- Stir in the chopped tomatoes, tomato paste, and red wine (if using). Let simmer for 2–3 minutes, then pour in the beef stock, oregano, and basil. Reduce heat and let the sauce simmer gently for 15–20 minutes until thickened.
Finish the sauce
- Stir in the heavy cream and Parmesan cheese. If the sauce feels too thick, add a splash of reserved pasta water until you reach your desired consistency.
Combine with pasta
- Add the cooked pasta to the sauce, tossing until well coated. Stir through the mozzarella cheese if using, letting it melt into the sauce for a creamy finish.
Serve
- Spoon into bowls, top with extra Parmesan, and garnish with fresh basil if desired.
Notes
- Pasta choice: Conchiglie, penne and rigatoni hold the sauce beautifully, but fusilli or farfalle also work well.
- Wine substitute: If you skip the red wine, just add extra stock.
- Extra richness: A knob of butter stirred in at the end makes the sauce silky.
- Storage: Leftovers can be stored in the fridge in an airtight container for up to 3 days.
- Reheat gently on the stovetop with a splash of stock or water to loosen the sauce.
Nutrition
Calories: 405kcal | Carbohydrates: 12g | Protein: 25g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 774mg | Potassium: 726mg | Fiber: 2g | Sugar: 6g | Vitamin A: 784IU | Vitamin C: 13mg | Calcium: 309mg | Iron: 4mg
Loved this recipe?Check out @savvy.bites for more! Did You Make This Recipe? Please leave a comment below or pin it to your Pinterest account!