Ingredients
Scale
Here’s what you’ll need to bring this dish to life:
- 1 pound of ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup beef broth
- 2 cups cooked pasta of your choice (penne or fusilli work well)
- 1/2 cup grated Parmesan cheese, for serving
Feel free to swap out the pasta for a whole-grain version or use ground turkey instead of beef to suit your dietary needs. The beauty of this recipe lies in its adaptability, much like the ever-changing landscape of the Devon moors.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent and the aroma fills the air, about 5 minutes. It reminds me of those dawn moments from my childhood, sneaking into the kitchen as the sun rose.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and cooked through, approximately 7-10 minutes. Season with salt and pepper.
- Stir in the diced tomatoes, tomato paste, oregano, and basil. Let this simmer for about 10 minutes, allowing the flavors to meld beautifully — much like the stories my mum would weave into her recipes.
- Pour in the beef broth, bringing the mixture to a gentle simmer. Cook for another 10 minutes, letting the liquid reduce slightly.
- Add the cooked pasta to the skillet, tossing everything together until the pasta is well-coated with the sauce. If you’re like me, a little dance in the kitchen at this point is not out of place.
- Serve hot, garnished with grated Parmesan cheese, and a sprinkle of love. I always serve this with fond memories of family dinners that stretched late into the night.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
