Hearty pasta with ground beef and fresh tomatoes in a thick homemade sauce with melted cheese — an easy, deeply satisfying dinner you can make in 45 minutes without ready-made sauces or a pile of dishes.
Ingredients
- Pasta — 5 oz | 140 g
- Ground beef — 9 oz | 250 g
- Yellow onion — 1 piece
- Garlic — 2 cloves
- Fresh tomatoes — 6 pieces
- Tomato paste — 1 tbsp | 15 ml
- Hard cheese, grated — 3.5 oz | 100 g
- Olive oil — 1 tbsp | 15 ml
- Salt, black pepper — to taste
Step-by-Step Recipe
- Prepare the ingredients: finely chop the onion, mince the garlic, and wash the tomatoes.
- Heat the olive oil in a skillet. Add the whole tomatoes, onion, and garlic. Cover and simmer over low heat for 25 minutes, stirring occasionally.
- Peel the tomatoes right in the skillet using tongs or a fork, then mash them into a sauce.
- Add the ground beef and tomato paste, season with salt and pepper, and cook for 7–8 minutes, breaking up the meat with a spatula, until fully cooked.
- Meanwhile, cook the pasta in salted water until al dente. Drain, reserving a little of the cooking water if desired.
- Add the grated cheese to the sauce and stir until melted.
- Toss the sauce with the pasta, adding a splash of pasta water if needed for extra juiciness. Warm for 1 minute and serve immediately.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- If the tomatoes taste too acidic, balance them with a pinch of sugar or add 1–2 tbsp | 15–30 ml of cream.
- Any good melting cheese works well: gouda, mozzarella, or a parmesan blend for a more pronounced flavor.
- No fresh tomatoes? Use chopped tomatoes in their own juice (about 28 oz | 800 g).
- Like a little heat? Add a pinch of chili flakes with the beef.
- Gluten-free version: use gluten-free pasta.
Nutritional Value per Serving
| Calories | ≈ 880 kcal |
| Protein | ≈ 54 g |
| Fat | ≈ 41 g |
| Carbohydrates | ≈ 63 g |
| Fiber | ≈ 7 g |
| Sodium | ≈ 900 mg |
FAQ
Can I replace fresh tomatoes with canned ones?
Yes, use chopped tomatoes in their own juice (about 28 oz | 800 g). Keep the simmering time the same so the sauce thickens and the flavor develops fully.
Which cheese works best for this dish?
Choose well-melting cheeses: gouda, mozzarella, or a parmesan blend. Parmesan adds a savory edge, while mozzarella gives you that stretchy, silky finish.
Which pasta shape should I choose?
Spaghetti, penne, fusilli, or other short shapes all work well. The key is to cook the pasta al dente so it doesn’t overcook in the sauce.