Ingredients:

  • 1 lb lean ground beef (90/10)
  • 12 oz dry rigatoni or penne pasta
  • 28 oz crushed tomatoes
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh parsley, chopped
  • 1 tsp kosher salt
  • 1/2 tsp fresh cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until slightly firmer than al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. Heat olive oil in a large heavy skillet over medium-high heat. Add the ground beef and spread it out. Let it sear undisturbed for 3 minutes until a dark brown crust forms, then break it up and add the diced onions.
  3. Push the meat and onions to the side. Add the tomato paste to the center and cook for 2 minutes, stirring constantly until it turns a dark brick color. Stir in the minced garlic, oregano, basil, and red pepper flakes for 1 minute until fragrant.
  4. Pour in the crushed tomatoes. Season with salt and black pepper. Reduce heat and simmer for 15 minutes to allow the flavors to meld and the sauce to thicken.
  5. Add the cooked pasta and the reserved pasta water to the skillet. Toss vigorously over medium heat for 1 minute until the sauce emulsifies and coats the noodles. Stir in the Parmesan cheese and fresh parsley before serving.