Pasta Mac N' Meat Sauce Recipe
Make Pasta Mac N' Meat Sauce Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Meat Sauce
Method
Pasta
- 1
Boil water and cook pasta
Fill a large pot with 4 liters (about 1 gallon) of water and bring to a rolling boil over high heat. Add 1 tablespoon kosher salt. Add the 1 lb dried pasta and cook according to package instructions until al dente (usually 9–12 minutes depending on shape). Stir occasionally to prevent sticking.
- 2
Meat Sauce
- 3
Prepare aromatics
While pasta water heats, warm a large wide skillet or heavy-bottomed saucepan over medium heat. Add 2 tablespoons extra-virgin olive oil. When shimmering, add the finely diced onion (1 cup), grated carrot (1/2 cup), and diced celery (1 stalk). Sauté, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes. Add the minced garlic (3 cloves) and cook 30–45 seconds until fragrant, careful not to brown.
- 4
Brown the meat
Increase heat to medium-high. Add the ground beef (1 lb) and optional Italian sausage (1/2 lb) to the pan. Break meat up with a spoon or spatula. Spread into an even layer and let it sear briefly, then continue to cook until no pink remains and juices have reduced, about 6–8 minutes. Use a spoon to scrape up any browned bits from the pan for flavor.
- 5
Build the sauce
Reduce heat to medium. Push meat and veggies to the side, add 2 tablespoons tomato paste to the center and cook 1–2 minutes, stirring, to caramelize the paste and deepen flavor. Stir everything together. Pour in 1/2 cup stock and use it to deglaze the pan, scraping up browned bits. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon sugar, 1/4 teaspoon red pepper flakes (if using), 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir to combine.
- 6
Simmer
Bring sauce to a gentle simmer, then reduce heat to low. Cover partially and simmer gently for 20–30 minutes, stirring occasionally, to allow flavors to meld and sauce to thicken. If sauce becomes too thick, add up to 1/2 cup reserved pasta water or additional stock, a few tablespoons at a time, to reach desired consistency.
- 7
Finish sauce
Remove and discard the bay leaf. Stir in 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with additional salt, pepper, or sugar if needed.
- 8
Combine pasta and sauce
Add the drained pasta to the skillet with the sauce (if your pan is too small, return both to the large pot). Toss together over low heat for 1–2 minutes so the pasta absorbs sauce. If the mixture seems dry, add reserved pasta water a tablespoon at a time until glossy and coated.
- 9
Serve
Divide Pasta Mac n' Meat Sauce among plates or bowls. Sprinkle each serving with grated Parmesan cheese (about 1/2 cup total) and additional chopped parsley if desired. Serve immediately.