Pasta with Ground Beef Sauce

By on January 21, 2014
spaghetti sauce

Creating a pasta sauce with meat is fairly simple. This recipe adds dry red wine for a bit more complexity. (Photo via Flickr/click for credit)

Looking for a straightforward recipe for a ground beef sauce to top spaghetti or linguine. This one adds a 1/2 cup of dry red wine for added complexity and flavor without any extra work.

Pasta with Ground Beef Sauce

Ingredients

  • 1 pound ground beef
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 28-ounce can diced tomatoes
  • 1 16-ounce can tomato sauce
  • 1 6-ounce can tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup dry red wine
  • 1 16-ounce package of dried pasta
  • Shredded Parmesan cheese

Instructions

  1. In a large saucepan, combine beef, onion, garlic and green pepper. On medium-high heat, cook and stir until meat is brown and vegetables are tender. Drain the grease.
  2. Add diced tomatoes, tomato sauce and tomato paste, then season with dried basil, dried oregano, salt and pepper. Add red wine and stir.
  3. Reduce heat and allow to simmer for an hour. Stir occasionally.
  4. Cook pasta of your choice (we prefer linguine or spaghetti) according to directions.
  5. Serve pasta topped with ground beef sauce and Parmesan cheese.

Note: Not eating meat? It’s easy to swap out the ground beef with flavored textured soy proteins, found in health food stores or the health food section of your favorite grocery.

About Andy Perdue

Andy Perdue is the editor and publisher of Great Northwest Wine. He is a third-generation journalist who has worked at newspapers since the mid-1980s and has been writing about wine since 1998. He co-founded Wine Press Northwest magazine with Eric Degerman and served as its editor-in-chief for 15 years. He is a frequent judge at international wine competitions. He is the author of "The Northwest Wine Guide: A Buyer's Handbook" (Sasquatch, 2003) and has contributed to four other books. He writes about wine for The Seattle Times. You can find him on Twitter and .

2 Comments

  1. Tom

    January 22, 2014 at 8:13 pm

    Ugh, my God… I really respect you guys but for a red sauce this is approaching hamburger helper. I have a transcendent red sauce, it takes 4 hours but is worth the time. I tend to make it while watching football, it sort of absolves me of the guilt of sitting around and watching TV all day. Please keep your standards high. I actually did the panko/Gorganzola on steak last week and enjoyed it!

    • Andy Perdue

      January 22, 2014 at 10:10 pm

      Tom,

      I think this is better than Hamburger Helper! Try it and see. Or send us your sauce and we’ll work it into the rotation.

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