Pasta (penne Or Spaghetti) With Meat Sauce Recipe

Boil water and salt

Place 4 L of water in a large pot and bring to a rolling boil. Add 1 tablespoon salt once boiling.

Cook pasta

Add 1 lb penne or spaghetti to the boiling water and stir immediately to prevent sticking. Cook uncovered, stirring occasionally, until al dente according to package directions (usually 8–12 minutes for spaghetti, 10–12 for penne).

Reserve pasta water and drain

Before draining, scoop out 1 cup (240 ml) of the starchy pasta cooking water and set aside. Drain pasta in a colander and return to the pot off heat. Toss with 1 tsp olive oil if desired to prevent sticking while finishing sauce.

Sauté aromatics

Heat 2 tablespoons olive oil in a large skillet or heavy saucepan over medium heat. Add the finely chopped onion, grated carrot, and chopped celery. Cook, stirring, until vegetables are softened and translucent, about 6–8 minutes.

Add garlic

Add 3 minced garlic cloves and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Brown the meat

Increase heat to medium-high and add 1 lb ground beef. Break it up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1 tsp dried basil while cooking.

Deglaze

If using, pour in 1/2 cup red wine to deglaze the pan. Scrape any browned bits from the bottom with a wooden spoon and simmer until the wine reduces by half, about 2–3 minutes.

Add tomato components

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add the 28 oz crushed tomatoes and 1/2 cup broth (or water). Stir to combine.

Simmer

Add 1 bay leaf and 1/2 teaspoon sugar if tomatoes taste very acidic. Reduce heat to low and simmer gently, partially covered, for 20–30 minutes to meld flavors, stirring occasionally. If sauce reduces too much, add reserved pasta water a few tablespoons at a time to reach desired consistency.

Finish sauce

Taste and adjust seasoning with additional salt and pepper as needed. Stir in 2 tablespoons chopped fresh parsley and remove the bay leaf.

Combine pasta and sauce

Add the drained pasta to the sauce pan (or add sauce to the pot of pasta). Toss over low heat for 1–2 minutes so pasta absorbs sauce; add reserved pasta water by tablespoons if needed to loosen and coat the pasta evenly.

Serve

Divide into portions, sprinkle each serving with grated Parmesan (about 2 tablespoons or to taste), and garnish with additional parsley if desired. Serve immediately.