Classic Pasta with Rich Beef

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Description

This Classic Pasta with Rich Beef is the ultimate comfort food—a hearty, flavor-packed dish that combines tender ground beef, aromatic vegetables, and a deeply seasoned tomato-based sauce, all tossed with perfectly cooked pasta. It’s the kind of meal that feels like home, filling your kitchen with the irresistible aroma of slow-simmered goodness. Perfect for weeknights or when you want a cozy, satisfying dinner!

 Ingredients For Classic Pasta with Rich Beef

  • Pasta – 12 oz (spaghetti, penne, or rigatoni)

  • Ground beef – 1 lb (80/20 blend for richness)

  • Olive oil – 2 tbsp

  • Onion – 1 medium, finely chopped

  • Carrot – 1 medium, finely diced

  • Celery – 1 stalk, finely diced

  • Garlic – 4 cloves, minced

  • Tomato paste – 2 tbsp

  • Crushed tomatoes – 1 can (28 oz)

  • Beef broth – 1 cup

  • Red wine – ½ cup (optional, for depth of flavor)

  • Italian seasoning – 2 tsp

  • Bay leaf – 1

  • Salt & black pepper – to taste

  • Fresh basil or parsley – for garnish

  • Parmesan cheese – freshly grated, for serving

 Instructions

  1. Cook the pasta

    • Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and set aside.

  2. Prepare the beef base

    • In a large skillet or Dutch oven, heat olive oil over medium heat.

    • Add onion, carrot, and celery; cook until softened (5–6 minutes).

    • Stir in garlic and cook another minute.

  3. Brown the beef

    • Add ground beef, breaking it apart with a spoon. Cook until browned, draining excess fat if needed.

  4. Build the sauce

    • Stir in tomato paste and cook for 2 minutes (this deepens flavor).

    • Deglaze with red wine (if using), scraping up browned bits. Let it simmer until wine reduces by half.

    • Add crushed tomatoes, beef broth, Italian seasoning, bay leaf, salt, and pepper.

  5. Simmer

    • Reduce heat to low and let the sauce simmer for 25–30 minutes, stirring occasionally, until rich and thick.

  6. Combine & Serve

    • Toss pasta with the sauce until well coated.

    • Plate and garnish with fresh basil or parsley and plenty of Parmesan.

Servings

  • Makes 4 hearty servings

 Nutritional Info (per serving, approx.)

  • Calories: 520 kcal

  • Protein: 28g

  • Carbohydrates: 55g

  • Fat: 18g

  • Fiber: 6g

  • Sodium: 720mg

 Notes

  • Using a mix of carrot, celery, and onion (soffritto) adds sweetness and depth.

  • Red wine gives richness, but beef broth alone works too.

  • For extra indulgence, stir in a splash of heavy cream or butter before serving.

 Tips

  • Cook pasta just shy of al dente and let it finish in the sauce for maximum flavor.

  • Use freshly grated Parmesan—it melts and blends better than pre-shredded.

  • For a spicy kick, add a pinch of red pepper flakes while cooking the beef.

  • Make extra sauce—it freezes beautifully!

Benefits

  • Protein-packed from beef, keeping you fuller longer.

  • Rich in lycopene (from tomatoes) which supports heart health.

  • Balanced meal with carbs, protein, and fiber.

  • Great for meal prep—sauce tastes even better the next day.

 Q & A

Q: Can I make this dish ahead of time?
A: Yes! The sauce actually tastes better after a day. Store separately from the pasta and combine when reheating.

Q: What pasta shape works best?
A: Tube-shaped pastas like rigatoni or penne hold the chunky beef sauce beautifully, but spaghetti is a classic choice.

Q: Can I make it lighter?
A: Swap ground beef with ground turkey or chicken, and use whole wheat pasta.

Q: How long does it keep?
A: Up to 3 days in the fridge or 3 months in the freezer (store sauce and pasta separately).

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