Beef Pasta in Tomato Sauce

This hearty beef pasta in tomato sauce has been my family's go-to weeknight dinner for years. The rich ragu comes together in under 30 minutes, making it perfect for busy evenings when you need a comforting meal without a lot of fuss.

I first made this recipe during a particularly hectic week when I needed something quick that would please everyone at the table. Now it's requested so often that I keep the ingredients stocked at all times.

Ingredients

• 8 ounces pasta: Choose larger shapes like penne or rigatoni that capture the chunky sauce in their crevices
• 1 tablespoon olive oil: A good quality oil adds subtle flavor to the base of the sauce
• 1 pound lean ground beef: The star protein that creates a hearty texture throughout the dish
• 1/2 sweet onion, chopped: The aromatic foundation that builds flavor from the start
• 2 cloves garlic, minced: Essential for depth and warmth in any Italian inspired dish
• 1 1/2 teaspoons Italian seasoning: This herb blend saves time while delivering classic Mediterranean flavors
• 1 tablespoon instant bouillon cube: This secret ingredient adds richness without long simmering times
• 15 ounce can marinara tomato sauce: Look for a quality brand with minimal additives for the best taste
• Salt and freshly ground pepper: Always season to taste for a perfectly balanced dish
• 1 cup shredded parmesan cheese: Adds creaminess and umami without needing heavy cream
• 1 tablespoon fresh chopped parsley: Brings brightness and color to finish the dish

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil before adding your pasta. Cook according to package directions until just al dente about 8 to 10 minutes. The pasta will continue cooking slightly when added to the sauce so aim for a firm texture. Drain well but do not rinse to maintain the starch that helps the sauce adhere.

Sauté the Aromatics:

Heat olive oil in a large deep skillet over medium high heat until shimmering. Add the chopped onion and cook for 2 to 3 minutes stirring frequently until translucent and soft. The onions should not brown but become fragrant and tender. This creates the flavor foundation for your sauce.

Develop the Flavor Base:

Add the minced garlic bouillon cube and Italian seasoning to the softened onions. Cook for about 1 minute stirring constantly until extremely fragrant. This brief cooking releases the essential oils in the garlic and herbs without allowing them to burn which would create bitterness.

Brown the Beef:

Add ground beef to the aromatic mixture breaking it apart with a wooden spoon or spatula. Cook for about 5 minutes stirring occasionally until the meat is thoroughly browned with no pink remaining. Drain any excess fat to prevent a greasy sauce.

Create the Sauce:

Pour in the marinara sauce stirring to combine with the meat mixture. Bring the sauce to a gentle simmer and allow it to cook for about 8 minutes stirring occasionally. This simmering marries the flavors and reduces the sauce slightly for a perfect consistency.

Combine and Finish:

Season with salt and black pepper to taste then add the drained pasta directly to the sauce. Fold gently to coat every piece of pasta. Sprinkle in the parmesan cheese and fresh parsley stirring until the cheese melts completely about 2 to 3 minutes. The sauce should cling beautifully to each pasta piece.

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The instant bouillon cube is my secret weapon in this recipe. I discovered its importance when I once made the dish without it. The flavor was noticeably less developed and everyone asked what was different. That tiny ingredient creates a depth that mimics hours of simmering in just minutes.

Storage Tips

This beef pasta keeps wonderfully for quick lunches and dinner repeats. Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors actually develop and improve overnight making day two potentially even more delicious than the first serving. Reheat portions gently in the microwave or in a covered pan on low heat with a splash of water if needed to restore moisture.

Freezing Instructions

For longer storage I recommend freezing only the meat sauce portion without the pasta. This prevents the noodles from becoming mushy during the freeze thaw cycle. Store the sauce in freezer safe containers leaving about an inch of headspace for expansion. Thaw overnight in the refrigerator then reheat in a skillet while you cook fresh pasta. Combine as directed in the original recipe for that just made taste.

Simple Variations

This flexible recipe welcomes many adaptations to suit your preferences or pantry. Ground turkey or chicken creates a lighter version with equally delicious results. For a vegetarian take substitute the beef with diced mushrooms which provide wonderful umami flavor and a satisfying texture. The cooking method remains the same just allow the mushrooms to release and evaporate their moisture before proceeding with the sauce.

Serving Suggestions

Serve this robust pasta dish in warmed bowls with additional parmesan for sprinkling. A simple green salad dressed with lemon and olive oil provides the perfect fresh counterpoint to the rich pasta. For special occasions accompany with garlic bread to soak up every bit of the savory sauce. A glass of medium bodied red wine like Chianti completes this comforting meal for adults.

Frequently Asked Questions

→ What type of pasta works best for this dish?

Penne, rigatoni, and shells are great choices as they hold the sauce well, adding a chunkier texture.

→ Can I use a different protein instead of beef?

Yes, ground turkey, chicken, or even sliced mushrooms for a vegetarian option work beautifully with this dish.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat on the stove or microwave.

→ Can I freeze this pasta dish?

Freeze the meat sauce separately for better results. Thaw overnight, reheat, and toss with freshly cooked pasta before serving.

→ How can I spice up the flavor?

Add a dash of Sriracha or a pinch of cayenne pepper. Crushed fennel seeds can also deepen the flavor profile.