Weeknight Pasta with Ground Meat and Tomato Sauce

Some weeknights, you just need something simple that you know everyone will eat without complaints. This pasta is one of those meals. I’ve made it more times than I can count — usually when there’s ground meat in the fridge, no time for cream sauces, and a family that’s starting to get a little too hungry.

The sauce is built on pantry staples — onion, tomato, garlic — and just enough simmering time to make everything taste like home. Add pasta and a bit of pasta water, and dinner is ready.

We usually keep it as is, but sometimes I’ll add herbs or whatever vegetables are lying around. However you make it, this is one of those no-fuss recipes that stays in the rotation — because it works.

Pasta with ground meat and tomato sauce, topped with grated cheese and fresh parsley

Ingredients

• 250–300 g pasta of your choice

• A splash of reserved pasta water (about ¼ cup)

• 300 g ground beef or beef-lamb mix

• 2–3 tablespoons olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon tomato paste

• 400 g canned chopped tomatoes (or 2-3 ripe tomatoes, grated)

• ½ teaspoon paprika or red pepper flakes (optional)

• 1 teaspoon oregano or thyme

• Salt

• Black pepper

• Fresh parsley or basil, to finish

• Grated parmesan or a spoon of plain yogurt on the side (optional)

  
  

Instructions

Bring a large pot of salted water to a boil. Cook your pasta according to package instructions. Don’t forget to save a splash of pasta water before draining.

While the pasta cooks, heat olive oil in a pan. Sauté the onion over medium heat until soft and golden. Add the garlic and cook for 30 seconds until fragrant.

Add the ground meat and cook, stirring occasionally, until fully browned and no longer pink. Season with salt and black pepper.

Stir in the tomato paste and cook for 1–2 minutes to bring out its flavor. Then add the chopped tomatoes, oregano or thyme, and optional paprika or chili flakes. Let the sauce simmer uncovered for 10–15 minutes until thickened and flavorful.

Add the drained pasta directly into the sauce and toss well. Use some reserved pasta water to help the sauce coat the pasta evenly.

Taste and adjust seasoning. Drizzle a little olive oil on top and finish with chopped parsley or basil. Serve warm — maybe with a bit of grated parmesan or even a spoonful of yogurt, depending on your mood.