Beef Marinara Linguine
A hearty Italian-American classic featuring al dente linguine tossed with a rich homemade beef marinara sauce that's easy enough for weeknights but delicious enough for special occasions.
Ingredients
- 1 pound 16 oz linguine pasta
- 1 pound lean ground beef 80/20 works best
- 1 medium yellow onion finely diced
- 4 cloves garlic minced or pressed
- 2 tablespoons olive oil
- 1 can 28 oz crushed tomatoes
- 1 can 14 oz tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 2 tablespoons fresh, chopped
- 1/2 teaspoon red pepper flakes optional
- 1 teaspoon sugar balances acidity
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese plus more for serving
- Fresh basil or parsley for garnish optional
Instructions
- Bring a large pot of water to boil for the pasta. Add 1 tablespoon of salt to the water once it's boiling (this is your only chance to season the pasta itself).
- Heat olive oil in a large skillet over medium heat until shimmering. Add diced onions and cook for 4-5 minutes until they become translucent.
- Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it as this will create bitterness.
- Increase heat to medium-high and add ground beef to the pan. Break it apart with a wooden spoon and cook until no pink remains, about 5-7 minutes. Drain excess fat if necessary.
- Stir in tomato paste and cook for 1-2 minutes to caramelize slightly, which deepens the flavor of your sauce.
- Add crushed tomatoes, tomato sauce, dried herbs, red pepper flakes, and sugar. Stir well to combine. Reduce heat to medium-low and allow to simmer for at least 15 minutes, stirring occasionally.
- While sauce simmers, cook linguine according to package directions until al dente, usually 9-11 minutes. Reserve 1/2 cup of pasta water before draining.
- Drain pasta but do not rinse. The starch on the surface helps the sauce adhere better.
- Add drained pasta directly to the sauce along with 1/4 cup of the reserved pasta water. Toss until pasta is evenly coated, adding more pasta water if needed to achieve desired consistency.
- Stir in 1/2 cup Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately in warm bowls, garnished with additional Parmesan and fresh herbs if desired.
Notes
- For deeper flavor, let the sauce simmer longer—up to an hour if you have time. The longer it cooks, the more developed the flavors become.
- Make ahead option: The sauce can be prepared up to 3 days in advance and stored in the refrigerator, making weeknight dinner prep much faster.
- This sauce freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers.
- For a more authentic approach, finish cooking the pasta directly in the sauce for the last minute or two.
- Save some pasta water before draining—this starchy liquid is perfect for adjusting sauce consistency.