Simple Ground Meat Pasta

Ingredients

• 250 g (8¾ oz)minced beef
• 250 g (8¾ oz)minced pork
• 200 g (7 oz)penne pasta
• 1 mediumonion
• 2 mediumripe tomatoes
• 150 ml (⅔ cup)red wine
• 1 teaspoonnutmeg
• 4 clovesgarlic
• 50 ml (¼ cup)olive oil
• 1 smallonion, for cooking the pasta
• 5 tablespoonstomato pulp
• 1 tablespoonWorcestershire sauce
• 1 teaspoonsalt

Instructions

1. 1

   Start the tomato base

   Peel the tomatoes and cut them into chunks. Add them to a large saucepan with the chopped onion, chopped garlic and olive oil. Cook over a low heat, stirring from time to time, until the tomatoes begin to break down.

2. 2

   Simmer the meat

   Add the minced beef and pork, then season with the salt, nutmeg, Worcestershire sauce, red wine and tomato pulp. Stir well and simmer for 20 minutes, stirring occasionally.

3. 3

   Cook the penne

   Meanwhile, cook the pasta in a saucepan of water seasoned with salt and the small peeled onion. Turn off the heat, drain the pasta in a colander and set it aside.

4. 4

   Combine pasta and sauce

   Add the drained pasta to the meat sauce, mix well and cook for a further 2 to 3 minutes.

5. 5

   Serve the pasta

   Turn off the heat and serve.

What is ground meat pasta?

Ground meat pasta is a home-style dish of pasta served with a sauce made from minced meat and tomatoes. This American-style version brings together beef and pork, with red wine, garlic and Worcestershire sauce adding savoury depth.

The sauce simmers while the penne cooks, making this a practical one-evening meal. Mixing the pasta into the sauce at the end lets it pick up the tomato and meat flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 775 calories, 40g protein, 52g carbs, 43g fat.

The penne provides most of the carbohydrates, while the beef and pork contribute much of the protein and fat; the olive oil adds further fat. Serve a portion with a generous helping of vegetables or salad to round out the plate.

Building the sauce

Tomatoes first: cooking the peeled tomatoes with onion and garlic over a low heat gives them time to soften and begin forming the sauce before the meat goes in.

Two meats: beef and pork make a substantial, savoury base. Break up any large clumps as you stir so the mince is spread through the sauce.

Why the wine and tomato pulp matter

Red wine: it simmers with the meat and seasonings for 20 minutes, giving its flavour time to blend into the sauce. Keep the heat gentle rather than rushing the simmer.

Tomato pulp: this adds another concentrated tomato element alongside the fresh tomatoes. Stir it in evenly so there are no dense pockets in the sauce.

Cooking the penne

Pasta water: the recipe seasons the cooking water with salt and a small peeled onion. The amount of water and extra salt is not specified, so use enough water to cook the penne freely and salt it to taste.

Doneness: follow the pasta packet's timing for a tender but still firm texture. Drain it before adding it to the sauce, as excess water can loosen the finished dish.

Finishing the dish

Final toss: once the penne is in the sauce, cook everything together for just 2 to 3 minutes. This brief finish lets the pasta take on the sauce without a long additional simmer.

Serve promptly while the sauce is hot. A simple green salad or cooked vegetables make an easy side.

Seasoning to taste

Nutmeg: the teaspoon gives the meat sauce a distinctive warm note. If you prefer it subtle, add a little at a time and taste as the sauce simmers.

Salt: the recipe includes a teaspoon for the sauce, as well as salt for the pasta water. Taste the sauce before serving, bearing in mind that Worcestershire sauce also contributes savoury seasoning.

Recipe notes & tips

• Chop the onion and garlic before heating the pan so they are ready to add together.
• Keep the tomato base over a low heat and stir occasionally to help it soften evenly.
• Break up the minced meat as you add it so it cooks in smaller pieces throughout the sauce.
• Start the pasta while the sauce simmers to keep the overall cooking time close to 40 minutes.
• Drain the penne thoroughly before combining it with the meat sauce.
• Taste the sauce before serving and adjust the seasoning if needed.

Variations

• Add chilli: stir in a pinch of chilli flakes for a gentle heat.
• Use another pasta shape: choose a similar short pasta that can hold the meat sauce.
• Add herbs: finish with chopped parsley or basil for a fresh note.
• Include vegetables: cook diced courgette with the onion and tomatoes until softened.
• Make it cheesier: serve with grated hard cheese at the table.

Common mistakes to avoid

• High heat for the tomatoes: they may catch before softening; keep the pan over a low heat and stir occasionally.
• Leaving large clumps of mince: they cook unevenly; break them up as you stir.
• Skipping the simmer: the sauce needs its full 20 minutes to cook with the seasonings; keep it gently bubbling.
• Overcooking the penne: it will soften further in the sauce; drain it when tender but still firm.
• Adding wet pasta: extra water can thin the sauce; drain the penne well before combining.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat thoroughly in a saucepan or microwave, stirring as needed; add a small splash of water if the sauce has thickened.

Frequently asked questions