Pasta with Quick Meat Sauce

Yum - even though this meat sauce didn't simmer for hours on the stove - it was so good! I have to remember this one when I want to have meat sauce but don't have a lot of time on my hands.  I'd say you can definitely sub in any type of pasta you enjoy, I had fettuccine so that is what I used. The leftovers are just as good the next day, or maybe even better?! Using some of the pasta cooking water is something I learned from Rachael Ray years ago. It really ties the sauce together somehow and makes a big difference. 


Pasta with Quick Meat Sauce      

Serves 4-6

Pasta with Quick Meat Sauce

ingredients

• 1 lb fettuccine pasta
• 1 Tbsp EVOO
• 1 lb Ground beef (90% lean)
• 1 onion, diced
• 14 oz can diced tomatoes (organic)
• 1/4 cup fresh oregano leaves, roughly chopped
• 1/2 Tbsp crushed red pepper flakes
• 1 cup grated Parmesan cheese, plus more for topping

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Bring a large pot of salted water to a boil, add the noodles and cook according to the package instructions. Right before draining, reserve at least 1 cup of the cooking water and set aside.

2. Place a large skillet over medium-high heat. Add the EVOO and then the beef and a pinch of salt. Cook, until brown and then scoot to the side of the pan. Add the onions, a pinch of salt and stir for about 1 minute.

3. Add the reserved cooking water to the skillet and deglaze the pan, scraping up any brown bits from the bottom of the pan. Add the tomatoes, oregano and pepper flakes and bring to a simmer.

4. Toss the pasta with the meat sauce with the Parmesan. Taste and adjust the seasoning if needed. Top each serving with a bit more Parmesan cheese.

Enjoy!

This recipe was adapted from Michael Simon.