Family-Style Italian Pasta with Savory Ground Chuck Tomato Sauce (Print version)

A hearty big-batch pasta dinner with browned ground chuck, garlic, peppers, Italian herbs, and a rich tomato sauce that clings to every forkful.

# Ingredients:

For the meat sauce

01 - 3 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 1 green bell pepper, finely chopped
04 - 5 cloves garlic, minced
05 - 2 lb (900 g) ground chuck
06 - 2 tablespoons tomato paste
07 - 1 teaspoon dried basil
08 - 1 teaspoon dried oregano
09 - 1 teaspoon Italian seasoning
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1 teaspoon fine sea salt, plus more to taste
13 - 1/2 teaspoon black pepper
14 - 1 can (28 oz or 795 g) crushed tomatoes
15 - 1 can (14.5 oz or 410 g) diced tomatoes
16 - 2 cans (15 oz each or 425 g each) tomato sauce
17 - 1/4 teaspoon red pepper flakes, optional
18 - 2 tablespoons chopped fresh parsley

For the pasta

19 - 1 lb (450 g) spaghetti, rigatoni, or penne
20 - Salt for the pasta water
21 - 1/2 to 1 cup reserved pasta water

# Instructions:

01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add onion and green bell pepper and cook for 5-7 minutes, until softened and lightly golden at the edges.
02 - Stir in the minced garlic and cook for about 1 minute, just until fragrant. Do not let it brown.
03 - Add the ground chuck and break it into small crumbles with a wooden spoon. Cook for 8-10 minutes, until no pink remains and the meat has browned spots. Drain excess fat if needed.
04 - Stir in tomato paste, basil, oregano, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes if using. Cook for 1-2 minutes, stirring often.
05 - Add crushed tomatoes, diced tomatoes, and tomato sauce. Bring to a gentle bubble, then reduce heat to low and simmer uncovered for 55-60 minutes, stirring occasionally.
06 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
07 - Toss the hot pasta with enough sauce to coat it generously. Add reserved pasta water a little at a time if the sauce is too thick. Finish with chopped parsley and serve hot.

# Good to know:

01 - The sauce can be made up to 3 days ahead and reheated gently.
02 - Freeze sauce without pasta for the best texture.
03 - Simmer uncovered for a thicker sauce.

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