Ingredients

Pasta (8 ounces)
Olive Oil (1 tablespoon)
Lean Ground Beef (1 pound)
Sweet Onion (1/2, chopped)
Garlic (2 cloves, minced)
Italian Seasoning (1 1/2 teaspoons)
Instant Bouillon Cube (1 tablespoon)
Marinara Tomato Sauce (15-ounce can)
Salt and Pepper
Parmesan Cheese (1 cup shredded)
Parsley (1 tablespoon, fresh chopped)

Instructions

First things first, I get my pasta cooking. I fill a large pot with water, add a generous pinch of salt (the water should taste like the sea!), and bring it to a rolling boil. Then I add my 8 ounces of pasta and cook according to the package directions. For me, that’s usually around 8-10 minutes for the perfect al dente texture. Once done, I drain it well but don’t rinse it. I want that starchy surface to help the sauce cling to every bite! I set the pasta aside while I work on the sauce.
Now for the beef and sauce. I heat my tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Then I add my chopped sweet onion and cook it, stirring frequently with my wooden spoon, until it becomes translucent, usually about 2-3 minutes. The kitchen starts smelling amazing already!
Next, I stir in the minced garlic, bouillon cube (I crush it between my fingers first), and Italian seasoning. This only needs about a minute of cooking until it becomes fragrant, be careful not to burn the garlic or it’ll taste bitter!
Then comes the ground beef. I add it to the skillet and cook until it’s browned and no longer pink, which takes about 5 minutes. I use my spoon to break it up into crumbles as it cooks. Sometimes I get distracted by my kids asking for help with homework, but the dish is forgiving! Once the beef is fully cooked, I carefully drain off any excess fat, tilting the pan and using the spoon to hold back the meat works well.
Now for my favorite part, adding the marinara sauce! I pour the can of sauce into the skillet, stirring to combine everything. I bring the mixture to a gentle simmer, stirring occasionally, and let it bubble away for about 8 minutes. This gives all those flavors time to mingle and get to know each other. The sauce will thicken slightly, which is exactly what I want.
Time for the taste test! I season with salt and pepper, always starting with less than I think I need (I can always add more, but can’t take it away). Then I add the cooked pasta directly to the sauce, stirring to coat every piece with that delicious beef sauce.
For the grand finale, I stir in the chopped parsley and grated parmesan cheese. As the cheese melts into the sauce, about 2-3 minutes, it creates this wonderfully rich texture that clings beautifully to the pasta. Then it’s time to serve immediately, often with extra parmesan on the side because my family can never get enough cheese!

Notes

Try different pasta shapes to keep things interesting, shells and bow ties are particularly good at trapping the meaty sauce!

For a spicier version, add a pinch of red pepper flakes along with the Italian seasoning.

Make it creamier by stirring in 1/4 cup of heavy cream or cream cheese right before adding the parmesan.

Bulk up the nutrition by adding mushrooms, bell peppers, or spinach to the sauce.

For a lower-carb option, serve over zucchini noodles or spaghetti squash instead of pasta.

Transform leftovers into a baked pasta dish by transferring to a baking dish, topping with mozzarella, and broiling until bubbly.

Switch up the protein by using ground turkey, chicken, or even Italian sausage instead of beef.

For extra richness, add a splash of red wine when you add the marinara sauce.

Fresh herbs make a wonderful garnish, try basil or oregano if you have them on hand.

Consider reserving 1/4 cup of pasta water before draining to help loosen the sauce if needed.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 520 kcal
Sugar: 7 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 50 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 70 mg