Beef Tomato Pasta (Print Version)

Ground chuck cooked with aromatic garlic, diced onions and classic Italian spices in a chunky tomato blend, ideal for wrapping around perfectly cooked pasta.

# Ingredients:

→ Meat

01 - 2 lbs ground beef chuck

→ Sauce Base

02 - 1 can chopped tomatoes
03 - 1 can pulverized tomatoes
04 - 2 cans tomato sauce base
05 - 3 tablespoons virgin olive oil

→ Aromatics

06 - 5 cloves garlic, finely chopped
07 - 1 big onion or 2 regular onions, chopped
08 - 1 green bell pepper, chopped

→ Seasonings

09 - 1 teaspoon powdered garlic
10 - 1 teaspoon powdered onion
11 - 2 tablespoons chopped parsley
12 - 1 teaspoon dried basil leaves
13 - 1 teaspoon mixed Italian herbs
14 - 1 teaspoon dried oregano leaves
15 - 1 teaspoon coarse sea salt
16 - 1/2 teaspoon ground black pepper

→ Pasta

17 - Regular spaghetti noodles
18 - 1 tablespoon olive oil (for the pasta cooking water)

# Instructions:

01 - Warm up a very large skillet, pour in olive oil, then add your chopped onions and green peppers. Let them cook on medium flame for about 5-7 minutes until they get soft.
02 - Throw in your chopped garlic and cook until you can smell it and it turns slightly golden.
03 - Put ground chuck in the pan and cook till there's no pink left. Pour off any extra fat from the meat mixture.
04 - Sprinkle all herbs and spices into the pan and mix well so they coat the cooked beef evenly.
05 - Drop in your pulverized and chopped tomatoes and stir everything together.
06 - Pour in tomato sauce base and mix it all up. Turn the heat down low and let it bubble gently for an hour so the flavors can blend.
07 - While your sauce cooks, get a big pot of water boiling. Add a spoon of olive oil to the water so your pasta won't stick together. Cook spaghetti for 7-8 minutes until it's firm but not hard.
08 - Strain the pasta water out and mix noodles with your meat sauce. Serve it while it's hot.

# Notes:

01 - You can add a bit of red wine to the sauce while it simmers for extra flavor depth.
02 - You can make the sauce up to 3 days ahead and keep it in the fridge.

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