Ingredients
- 1 pound ground beef
- 8 ounces pasta of your choice (penne or rigatoni work great)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Feel free to substitute ground turkey or chicken for a leaner option, or add in some chopped bell peppers for extra color and nutrition. This flexibility is something I cherish from my family kitchen — always making the most of what we had on hand.
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant. This step always reminds me of the comforting aroma that filled our home during family dinners.
- Increase the heat slightly and add the ground beef to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Stir in the diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld beautifully.
- Add the cooked pasta to the skillet and toss everything together until well combined.
- Sprinkle the shredded mozzarella cheese over the top, cover, and let it melt gently over low heat, which takes about 3-4 minutes.
- Before serving, garnish with fresh parsley for a pop of color and freshness that ties the dish together.
There you have it — a meal that’s as comforting as a hug from my abuela, ready to be enjoyed by you and yours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International