Ingredients
Method
- Before You Begin
- Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Wash hands, utensils, and surfaces after handling raw meat.
- Bring salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- In a skillet over medium heat, cook ground beef 5–7 minutes until browned, no pink remains, and internal temperature reaches 160°F (71°C). Drain excess grease safely.
- Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
- Add crushed tomatoes, tomato paste, seasoning, salt, and pepper. Simmer about 10 minutes, stirring occasionally, until sauce thickens slightly and bubbles gently.
- Add cooked pasta and toss until evenly coated. Add reserved pasta water if needed for consistency.
- Serve hot with Parmesan and fresh basil if desired. Refrigerate leftovers within 2 hours.
Notes
• Brown the beef well for deeper flavor.
• Cook pasta just until al dente to avoid soft texture.
• Use reserved pasta water to adjust sauce consistency if needed.
• Refrigerate leftovers within 2 hours and store airtight for up to 3 days.
• Freeze cooled portions for up to 2 months.
• Reheat gently with a splash of water or broth until hot throughout before serving.
• Cook pasta just until al dente to avoid soft texture.
• Use reserved pasta water to adjust sauce consistency if needed.
• Refrigerate leftovers within 2 hours and store airtight for up to 3 days.
• Freeze cooled portions for up to 2 months.
• Reheat gently with a splash of water or broth until hot throughout before serving.