Ingredients:

  • 1 lb lean ground beef (85/15 ideal)
  • 12 oz rigatoni or penne pasta
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1/2 cup dry red wine or beef broth
  • 1 tsp balsamic vinegar
  • 24 oz crushed tomatoes or passata
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • Sea salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil for the pasta. In a large heavy-based pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
  2. Add the ground beef to the pot. Break it into large chunks and let it sit undisturbed for 3 minutes to develop a deep brown crust (Maillard reaction). Break the meat down further, cook until browned, then remove the beef and set aside, leaving the rendered fat in the pan.
  3. Lower heat to medium. Add the diced yellow onion to the beef fat and sauté until translucent and golden, approximately 5 minutes.
  4. Stir in the minced garlic, dried oregano, and 2 tablespoons of tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick-red and loses its metallic scent.
  5. Deglaze the pan with 1/2 cup of red wine or beef broth and 1 teaspoon of balsamic vinegar, scraping up the browned bits (fond) from the bottom. Add the crushed tomatoes and the browned beef back into the pot.
  6. Boil the pasta until it is 2 minutes away from being al dente. Reserve 1/2 cup of starchy pasta water, then drain the noodles.
  7. Transfer the pasta directly into the sauce. Add the reserved pasta water, 1 tablespoon of butter, and 1/4 cup of Parmesan cheese. Toss vigorously over medium heat for 2 minutes until the sauce emulsifies and clings to the pasta. Season with salt, pepper, and red pepper flakes before serving.