It’s 6pm, you’re tired, and everyone’s hungry. You need a meal that fills the house with a warm aroma and satisfies every appetite. This hearty beef pasta is the answer to your busiest weeknights.
This recipe delivers a rich, thick sauce that tastes like it simmered all day. It uses simple pantry staples to create a restaurant-quality meal at home. Your family will love the tender beef and glossy tomato sauce.
Why This Recipe Is a Winner
This dish is the definition of soul-warming comfort food. It is perfect for chilly fall evenings when you want something substantial. The addition of grated carrots adds a subtle sweetness kids won’t even notice.
You only need one large pot to make the magic happen. It is budget-friendly and feeds a large family with ease. Plus, the leftovers taste even better the next day for lunch.
Simple Method
Making this sauce is much easier than it looks. You start by browning the beef to lock in savory flavor. Then, you soften the vegetables and let everything simmer together. Even if you are a beginner, you can master this hearty beef pasta easily.
Ingredients You’ll Need
Most of these items are likely already in your kitchen right now.
- 500g (1.1 lbs) Rigatoni or Penne pasta
- 700g (1.5 lbs) Ground beef (85/15 lean-to-fat ratio)
- 2 tablespoons Extra virgin olive oil
- 1 large Yellow onion, finely diced
- 1 medium Carrot, finely grated
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 120ml (1/2 cup) Dry red wine (e.g., Cabernet Sauvignon)
- 800g (28 oz) Canned crushed tomatoes (San Marzano preferred)
- 1 teaspoon Dried oregano
- 1/2 teaspoon Red pepper flakes (optional)
- 1/2 teaspoon Granulated sugar (optional, for acidity balance)
- 1 teaspoon Sea salt, plus more for pasta water
- 1/2 teaspoon Freshly cracked black pepper
- 50g (1/2 cup) Freshly grated Parmesan cheese
- 15g (1/4 cup) Fresh basil leaves, chiffonade
Step-by-Step
- In a large heavy-bottomed Dutch oven or deep skillet, heat the olive oil over medium-high heat. Add the ground beef, breaking it into small pieces with a wooden spoon. Sear until deeply browned and no longer pink (approximately 8-10 minutes). Drain approximately 75% of the rendered fat, leaving enough to sauté the aromatics.
- Reduce heat to medium. Add the diced onion and grated carrot to the beef. Sauté until the onions are translucent and the carrots have softened (about 5-6 minutes).
- Incorporate the minced garlic and tomato paste. Stir constantly for 2 minutes to caramelize the tomato paste, which removes raw metallic notes and develops a deep rust color.
- Pour in the red wine to deglaze the pan. Use the spoon to scrape up the ‘fond’ (browned bits) from the bottom of the pot. Simmer for 3 minutes until the liquid has reduced by half.
- Add the crushed tomatoes, dried oregano, red pepper flakes, sugar, salt, and black pepper. Stir to combine. Reduce heat to low, cover partially, and simmer for 25-30 minutes, stirring occasionally to prevent sticking.
- While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Cook the pasta 2 minutes less than the package instructions (al dente). Reserve 250ml (1 cup) of starchy pasta water before draining.
- Add the cooked pasta and 125ml (1/2 cup) of the reserved pasta water to the beef sauce. Increase heat to medium and toss vigorously for 2 minutes. The starch in the water will emulsify with the fats in the sauce, creating a glossy coating on the pasta.
- Remove from heat. Fold in the grated Parmesan and fresh basil. Adjust salt and pepper to taste and serve immediately.
Best Ways to Enjoy It
Serve this hearty beef pasta in deep bowls while it is steaming hot. Pair it with a simple green salad and warm garlic bread. It is perfect for a cozy Sunday family dinner. Set the table and enjoy a stress-free meal together.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for 3 days. This sauce also freezes beautifully for up to three months. To reheat, add a splash of water to loosen the sauce. Heat it in a small saucepan over medium heat until bubbling. Avoid the microwave if you want the best texture.
Tips for Best Results
- Don’t skip browning the beef until it is very dark.
- Avoid using pre-shredded parmesan as it won’t melt as smoothly.
- Substitute beef broth for the wine if you prefer no alcohol.
- Grate the carrots very finely so they melt into the sauce.
- For a cozy fall vibe, add a pinch of nutmeg.
- Save your pasta water to make the sauce extra creamy.
- Always salt your pasta water like the sea for better flavor.
Ways to Switch It Up
- Use gluten-free pasta to keep it allergy-friendly.
- Swap ground beef for ground turkey for a lighter version.
- Add a handful of fresh spinach at the end for extra greens.
- Stir in a dollop of ricotta for a creamy finish.
Quick Answers
Can I make this ahead of time?
Yes, you can make the sauce a day early. Just boil the pasta fresh when you are ready to eat. This helps the flavors meld together beautifully.
What if I don’t have red wine?
You can use beef stock or even a little balsamic vinegar. The goal is to add a bit of acidity to balance the beef. It will still taste wonderful.
Will my kids like the carrots?
They likely won’t even know they are there! Grated carrots soften completely during the simmering process. They just add a lovely, natural sweetness.
I hope this hearty beef pasta brings some warmth to your table tonight. It is a favorite in my house, and I know your family will love it too. Happy cooking!
— Alex
Ingredients
- 500 g (1.1 lbs) Rigatoni or Penne pasta
- 700 g (1.5 lbs) Ground beef (85/15 lean-to-fat ratio)
- 2 tablespoons Extra virgin olive oil
- 1 large Yellow onion, finely diced
- 1 medium Carrot , finely grated
- 4 cloves Garlic , minced
- 2 tablespoons Tomato paste
- 120 ml (1/2 cup) Dry red wine (e.g., Cabernet Sauvignon)
- 800 g (28 oz) Canned crushed tomatoes (San Marzano preferred)
- 1 teaspoon Dried oregano
- 1/2 teaspoon Red pepper flakes (optional)
- 1/2 teaspoon Granulated sugar (optional, for acidity balance)
- 1 teaspoon Sea salt, plus more for pasta water
- 1/2 teaspoon Freshly cracked black pepper
- 50 g (1/2 cup) Freshly grated Parmesan cheese
- 15 g (1/4 cup) Fresh basil leaves, chiffonade
Instructions
- In a large heavy-bottomed Dutch oven or deep skillet, heat the olive oil over medium-high heat. Add the ground beef, breaking it into small pieces with a wooden spoon. Sear until deeply browned and no longer pink (approximately 8-10 minutes). Drain approximately 75% of the rendered fat, leaving enough to sauté the aromatics.
- Reduce heat to medium. Add the diced onion and grated carrot to the beef. Sauté until the onions are translucent and the carrots have softened (about 5-6 minutes).
- Incorporate the minced garlic and tomato paste. Stir constantly for 2 minutes to caramelize the tomato paste, which removes raw metallic notes and develops a deep rust color.
- Pour in the red wine to deglaze the pan. Use the spoon to scrape up the 'fond' (browned bits) from the bottom of the pot. Simmer for 3 minutes until the liquid has reduced by half.
- Add the crushed tomatoes, dried oregano, red pepper flakes, sugar, salt, and black pepper. Stir to combine. Reduce heat to low, cover partially, and simmer for 25-30 minutes, stirring occasionally to prevent sticking.
- While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Cook the pasta 2 minutes less than the package instructions (al dente). Reserve 250ml (1 cup) of starchy pasta water before draining.
- Add the cooked pasta and 125ml (1/2 cup) of the reserved pasta water to the beef sauce. Increase heat to medium and toss vigorously for 2 minutes. The starch in the water will emulsify with the fats in the sauce, creating a glossy coating on the pasta.
- Remove from heat. Fold in the grated Parmesan and fresh basil. Adjust salt and pepper to taste and serve immediately.
