Beef and Pasta with Butter-Tomato Sauce
Ingredients
- 1 poundground beef
- 1 poundpasta (penne or rigatoni)
- 1 28-ounce cancanned crushed tomatoes
- 4 tablespoonbutter
- 4 clovegarlic
- 1yellow onion
- ½ cupbeef broth
- ·salt
- ·black pepper
- ½ cupparmesan cheese
- 2 tablespoonfresh parsley (optional, for garnish)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Grate or measure 1/2 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
- 02
While the water heats, heat 1 tablespoon butter in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5–7 minutes. Drain excess fat if needed.
- 03
Add minced garlic and diced onion to the beef. Stir and cook for 2 minutes until softened and fragrant.
- 04
Pour in the crushed tomatoes and beef broth. Stir well, then reduce heat to low and simmer for 5–7 minutes to meld flavors.
- 05
Remove from heat. Stir in the remaining 3 tablespoons butter until melted and incorporated, creating a silky sauce. Season with salt and pepper to taste.
- 06
Toss the cooked pasta with the sauce until well coated. Divide among bowls, top with parmesan cheese, and garnish with fresh parsley if desired. Serve hot.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes to the sauce as it simmers. For an herbaceous note, stir in 1 teaspoon dried oregano with the tomatoes. A splash of balsamic vinegar (1 teaspoon) deepens the savory sweetness without adding heat.
This sauce is rich and buttery without cream — the butter stirred in at the end gives it a velvety finish. Leftovers keep 3 days in the fridge; reheat gently on the stovetop with a splash of water.