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Ingredients
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Main Ingredients
Herbs and Spices
Method
Preparation
- 1
Prepare the Ingredients
Dice the carrot, celery, and onion into small pieces. Mince the garlic cloves and set aside.
- 2
Cook the Pasta
In a large pot of salted boiling water, cook the garganelle pasta according to package instructions until al dente. Drain and set aside.
Cooking
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until softened.
- 4
Cook the Beef
Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.
- 5
Add Garlic and Tomatoes
Stir in the minced garlic and cook for an additional minute until fragrant. Add the canned crushed tomatoes, dried oregano, salt, and black pepper. Stir well to combine.
- 6
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.
- 7
Add Cream
Stir in the heavy cream and simmer for another 5 minutes until the sauce is creamy and well blended.
Final Assembly
- 8
Combine Pasta and Sauce
Add the cooked garganelle pasta to the sauce and toss until the pasta is well coated.
- 9
Serve
Serve hot, garnished with fresh basil.