Brown ground sirloin with garlic, toss with pasta, crushed tomatoes, basil, and Parmesan. About 25 minutes; bright tomato balances the rich beef.
HBy haileygracee
Servings
4
12 oz Dried spaghetti or rigatoni
1 tbsp Kosher salt (for pasta water)
2 tbsp Extra virgin olive oil
1 lb Ground sirloin
0.5 piece Yellow onion, finely diced
4 clove Garlic
0.25 tsp Red chili flakes
1 can Crushed tomatoes
1 tsp Fine sea salt
0.5 tsp Freshly ground black pepper
1 cup Fresh basil leaves
0.75 cup Parmesan, finely grated
Calories
759 kcal
Protein
43g
Carbs
84g
Fat
28g
Fiber
13g
Sugar
12g
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Cook Pasta
1. Bring a large pot of water to a boil and add the kosher salt so it tastes like mild seawater. Cook the dried spaghetti or rigatoni for 1 to 2 minutes less than the package directions, until just al dente. Scoop out about 1 cup of starchy pasta water, then drain the pasta without rinsing.
12 oz Dried spaghetti or rigatoni,
1 tbsp Kosher salt (for pasta water)
Build Meat Sauce
2. While the water heats, warm the extra virgin olive oil in a large deep skillet over medium-high heat. Add the ground sirloin, break it into small pieces, and let it brown without stirring too much for 5 to 6 minutes, until deeply golden and cooked through.
2 tbsp Extra virgin olive oil,
1 lb Ground sirloin
3. Push the beef aside, add the yellow onion to the pan, and cook for 3 minutes until softened. Add the garlic and red chili flakes and stir for 30 seconds until fragrant, taking care not to burn the garlic.
0.5 piece Yellow onion, finely diced,
4 clove Garlic,
0.2 tsp Red chili flakes
4. Pour in the crushed tomatoes, then season with the fine sea salt and black pepper. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until the sauce thickens and clings to the beef.
1 can Crushed tomatoes,
1 tsp Fine sea salt,
0.5 tsp Freshly ground black pepper
Toss and Serve
5. Add the drained pasta to the skillet with about 1/2 cup of the reserved pasta water. Toss vigorously over medium heat for 1 to 2 minutes, adding more pasta water a splash at a time until the sauce coats every strand glossily.
6. Remove the pan from the heat and tear in the fresh basil leaves. Add half of the Parmesan and toss to combine. Serve immediately, topped with the remaining Parmesan.
1 cup Fresh basil leaves,
0.4 cup Parmesan, finely grated
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