Ingredients
1. Pasta (8 ounces)
Opt for your favorite pasta shape—penne, rigatoni, or fusilli work beautifully as they hold the sauce well. You can also use spaghetti or linguine for a more traditional take.
2. Olive Oil (1 tablespoon)
This provides a rich, fruity base for sautéing the aromatics, adding depth to the dish.
3. Lean Ground Beef (1 pound)
The star of the show, lean ground beef lends a meaty heartiness to the sauce. You can substitute with ground turkey or chicken for a lighter option.
4. Sweet Onion (1/2, chopped)
Aromatic and slightly sweet, onion builds a flavorful foundation for the sauce.
5. Garlic (2 cloves, minced)
A must-have in any ragu, garlic enhances the savory depth of the sauce with its pungent aroma and flavor.
6. Italian Seasoning (1 1/2 teaspoons)
A classic blend of dried herbs like oregano, basil, and thyme ties all the flavors together.
7. Instant Bouillon Cube (1 tablespoon)
This secret ingredient packs a punch of umami, amplifying the savory notes of the beef and sauce.
8. Marinara Tomato Sauce (15 ounces)
Opt for a high-quality canned marinara sauce for a robust, tangy base. You can also make your own if time allows.
9. Kosher Salt and Freshly Ground Black Pepper (to taste)
Seasoning is key—adjust to enhance the flavors without overpowering them.
10. Shredded Parmesan Cheese (1 cup)
This adds creaminess and a salty umami kick that pairs perfectly with the beef and tomato sauce.
11. Fresh Parsley (1 tablespoon, chopped)
Bright and herbaceous, parsley adds a fresh finishing touch that balances the richness of the dish.
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add your pasta of choice and cook according to package instructions.
- Drain the pasta, reserving about ½ cup of pasta water in case you need to loosen the sauce later. Set the pasta aside.
2. Sauté the Aromatics
- Heat olive oil in a large skillet over medium-high heat.
- Add the chopped onion and sauté until translucent, about 2-3 minutes.
- Stir in minced garlic, Italian seasoning, and the bouillon cube, cooking for an additional minute until fragrant.
3. Cook the Beef
- Add the ground beef to the skillet. Break it up with a spatula as it cooks, ensuring even browning.
- Cook until the beef is fully browned and no longer pink, about 5 minutes.
- Drain any excess fat to keep the dish light and flavorful.
4. Simmer the Sauce
- Stir the marinara sauce into the skillet with the beef.
- Bring the mixture to a gentle simmer, stirring occasionally. Allow the flavors to meld together for about 8 minutes.
5. Combine Pasta and Sauce
- Add the cooked pasta to the skillet with the sauce, tossing to coat evenly.
- If the sauce seems too thick, add a splash of reserved pasta water to achieve your desired consistency.
6. Finish with Cheese and Herbs
- Stir in shredded Parmesan cheese and fresh parsley. Allow the cheese to melt into the sauce, creating a creamy, cohesive dish.
- Taste and adjust seasoning with salt and pepper, if needed.
7. Serve and Enjoy
- Transfer the pasta to serving bowls and garnish with additional Parmesan and parsley if desired. Serve immediately.
Notes
- Pasta: Swap out regular pasta for whole wheat, gluten-free, or even zoodles (zucchini noodles) for a healthier twist.
- Protein: Ground turkey, chicken, or even plant-based crumbles can be used as a substitute for beef.
- Cheese: Use Pecorino Romano or Grana Padano for a different cheese flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes