Ingredients
- 1 Tbsp extra virgin olive oil
- 1 lb. ground beef or ground chicken
- 1 medium white onion, diced
- 4 garlic cloves, minced
- ½ tsp dried oregano
- pinch chili flakes (optional)
- 1¼ tsp salt
- ⅓ cup tomato paste
- 28 oz. can crushed tomatoes
- 28 oz. can filled with water
- 2 tsp granulated sugar
- 2-3 Tbsp fresh basil, chopped
- 12 oz. whole wheat penne pasta
Directions
- Heat the olive oil in a pot. Add the ground beef and cook until browned. Break the meat apart into small pieces as it cooks.
- Add the onion, garlic, and a pinch of salt, and cook for 5 minutes.
- Add the oregano, chili flake (optional), pinch of salt, and tomato paste. Stir to incorporate and cook for 1 minute.
- Add the crushed tomato, water, and sugar to the pot and bring to a simmer.
- Once simmering, stir in the pasta, pushing it down into the sauce to make sure it’s covered in the liquid.
- Simmer over low heat until the pasta is fully cooked, stirring occasionally, but always keeping the pasta covered with liquid. The cook time can vary based on the type of pasta, but can take up to 18 minutes.
Notes
- If using long noodles like spaghetti, it may be necessary to break them in half before adding them to the pot.
- Fresh basil is a flavorful addition to the pasta if you have it.
- Pasta cooked in sauce as opposed to water will take longer to cook. Make sure to keep the pasta covered with liquid throughout the cooking process.
Substitutions/Additions or Simplifications
Be sure to cook your meat to a minimum internal temperature (IT) of 160°F. This temperature kills potentially harmful bacteria, like E. coli. If using chicken, IT of 165°F. Store leftovers in airtight container after cooling completely and refrigerating for up to 3-4 days; for longer storage, you can freeze it in airtight containers for up to 6 months.
Food Safety Tips
Penne noodles work nicely to catch sauce, but choose whichever noodle is preferred. Whole wheat grains provide higher fiber and vitamin/mineral content, try to choose whole grains 50% of the time.
