Pasta with Meat Sauce
A pan of beef mince, tinned tomatoes and a spoonful of tomato puree turns into a rich, thick sauce in about 25 minutes, which is just long enough to boil the pasta. Pasta with meat sauce is a weeknight staple that makes four generous portions from basic cupboard ingredients, and the sauce freezes well. The recipe takes 45 minutes from the first chop to the first forkful.
- Total
- 45 min
- Prep
- 10 min
- Cook
- 35 min
- Serves
- 4
- Per serving
- 665kcal
Getting a good flavour into pasta with meat sauce
The depth of a meat sauce comes from two steps that are easy to rush: browning the mince properly and letting the tomatoes reduce. A hot pan gives the beef some colour, and 20 minutes of simmering turns thin tomatoes into something that clings to the pasta. Grated carrot (one medium carrot) stirred in with the onion makes the sauce a little sweeter.
Beef mince with about 15% fat has more flavour than the extra-lean kind, and the fat can be spooned off if it pools. A splash of red wine or a beef stock cube also adds depth if you have them.
Step-by-step pasta with meat sauce
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- Soften the onion Heat the olive oil in a large, deep frying pan over a medium heat. Add the onion and cook for , stirring now and then, until soft and translucent. Stir in the garlic and cook for without letting it brown.
- Brown the mince Turn the heat up to medium-high and add the beef mince. Break it up with the wooden spoon and cook for , until no pink is left and the meat has taken on some colour. Spoon off any excess fat if a lot has collected in the pan.
- Simmer the sauce Stir in the tomatoes, tomato puree, oregano, salt and pepper. Bring to a gentle bubble, then simmer uncovered over a low heat for , stirring now and then, until thick enough to leave a trail when you drag a spoon through it.
- Cook the pasta About before the sauce is ready, bring a large pan of salted water to the boil and cook the pasta for the time on the packet. Scoop out a mugful of the cooking water, then drain.
- Combine and serve Tip the pasta into the sauce and toss over a low heat for , adding a splash of the cooking water if it looks dry. The meat should be steaming hot all the way through with no pink left. Serve straight away in warm bowls.
Serving, leftovers and variations
The sauce goes with any shape of pasta, and a little grated Cheddar or Parmesan on top is a good finish. For filled pasta with the same sauce, try tortellini with meat sauce, or for a baked version, cannelloni with beef.
Make a double batch of the sauce if you want leftovers. It tastes even better the next day, once the flavours have settled.
Common problems and fixes for pasta with Meat Sauce
- The sauce is watery.
- Simmer it uncovered for another 5–10 minutes, stirring more often as it thickens, until a spoon leaves a clear trail across the base of the pan.
- The sauce tastes sharp or flat.
- Tinned tomatoes vary a lot. Taste at the end and add a pinch of sugar if it is sharp, or a little more salt and pepper if it is flat.
- The mince is grey and watery rather than browned.
- The pan was too crowded or too cool. Use a large frying pan, get it properly hot and leave the mince alone for a minute between stirs so it can colour.
Frequently asked questions about pasta with Meat Sauce
How long does meat sauce keep in the fridge?
Up to 3 days in a covered container. Cool it quickly first, and reheat until steaming hot all the way through.
Can you freeze pasta with meat sauce?
Yes, but freeze the sauce on its own for up to 3 months and cook fresh pasta when you reheat it. Defrost in the fridge overnight and reheat until piping hot.
Which pasta goes best with a meat sauce?
Spaghetti is the classic choice, but penne, rigatoni and fusilli hold a chunky sauce well because it catches in the ridges and tubes.
Can I use turkey or pork mince instead of beef?
Yes. Pork mince gives a slightly sweeter sauce and turkey mince a leaner one. Both must be cooked until no pink remains and steaming hot throughout.
How did you like the recipe?
4.8 / 5 · 28 ratings
