Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil for garnish (optional)
Instructions
- Heat a large skillet or pot over medium-high heat and add a splash of oil.
- Brown the ground beef, breaking it up with a spoon until no pink remains. Drain excess fat if needed.
- Sauté the diced onion in the same pot until soft, about 5 minutes.
- Add the minced garlic and cook 30 seconds until fragrant.
- Stir in the tomato paste and cook 1 minute to deepen the flavor.
- Pour in the crushed tomatoes and beef broth, then add dried oregano, dried basil, salt, and pepper.
- Bring the sauce to a simmer, reduce heat to low, and cook 10–15 minutes to thicken. Taste and adjust seasoning.
- Meanwhile, cook the rigatoni in a large pot of salted boiling water until al dente according to package instructions.
- Drain the pasta, reserving a little pasta water. Toss the rigatoni with the sauce, adding a splash of reserved pasta water if you want a looser sauce.
- Serve hot with grated Parmesan and fresh basil if using.
Notes
Brown the beef well for deeper flavor. Don’t overcook pasta, keep it al dente. Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None