Pasta con carne macinata di manzo

Ingredienti

• 2 tablespoons olive oil
• 1 onion (chopped)
• 3 garlic cloves (finely minced)
• 1 lb ground beef
• Salt and black pepper (to taste)
• 2 tablespoons tomato paste
• 14 oz crushed tomatoes (canned)
• 2 teaspoons dried oregano
• 2 tablespoons fresh parsley (chopped (divided))
• 2 tablespoons fresh basil (torn (divided))
• 4 cups beef stock
• 12 oz pasta (fusilli, penne, or shells)
• ¾ cup Half & Half (or whole milk)
• ½ cup grated Parmesan cheese (or more to taste)

Preparazione

1. 1

   --- Sauté the aromatics ---

2. 2

   Heat the olive oil in a large deep skillet or pot over medium heat. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.

3. 3

   --- Brown the beef ---

4. 4

   Add the ground beef. Break it up with a spoon and cook until browned and no longer pink, about 5–7 minutes. Season with salt and black pepper.

5. 5

   --- Build the tomato base ---

6. 6

   Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Add the crushed tomatoes, oregano, half of the parsley, and half of the basil. Stir well and simmer for 2–3 minutes.

7. 7

   --- Cook the pasta ---

8. 8

   Pour in the beef stock and bring to a boil. Add the pasta, then reduce the heat to medium-low. Cover the pot (leaving the lid slightly ajar to prevent boiling over) and cook for 10–12 minutes, stirring occasionally, until the pasta is just under al dente.

9. 9

   --- Make it creamy ---

10. 10

    Once the pasta is cooked and most of the liquid has absorbed, stir in the Half & Half. Simmer uncovered for another 2–3 minutes, until the sauce thickens slightly and the pasta is finished cooking.

11. 11

    --- Finish and serve ---

12. 12

    Stir in the remaining parsley and basil. Sprinkle generously with Parmesan cheese, then serve hot.