Servings 6 servings
Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 2 Tablespoons tomato paste
- 1 pound ground beef
- 2 teaspoons Italian seasonings
- 3 cups homemade or store-bought marinara sauce
- 3 cups beef broth, water or a mix of the two
- 2 teaspoons Worcestershire sauce
- 1 Tablespoon sugar
- 16 oz. uncooked anelli pasta (or other short pasta)
- Grated Parmesan cheese, for serving (optional)
Instructions
- In a large, heavy-bottomed stock pot set over medium-low heat, add the olive oil, garlic and a pinch of kosher salt. Cook, stirring, until the garlic is golden and fragrant, about 2 minutes.
- Add the tomato paste and cook, stirring, until caramelized, about 1 minute.
- Increase the heat to medium then add the ground beef, Italian seasonings and 1/2 teaspoon kosher salt. Cook, breaking apart the meat with a spatula, until it is no longer pink, about 5 minutes.
- Stir in the marinara sauce, beef broth, Worcestershire and sugar.
- Increase the heat to medium-high then stir in the pasta. Bring the mixture to a boil, cover the pot, then reduce it to a simmer. Cook until the pasta is al dente, stirring the pasta every 5 minutes to release any noodles from the bottom of the pot that may be sticking, about 25 minutes.
- Uncover the pot then taste and season the pasta with additional salt or sugar, as desired. Serve the pasta topped with grated Parmesan cheese.
Notes
- Pasta: Anelli is the classic O-shaped pasta that makes this unmistakably SpaghettiOs. I love the La Molisana noodles. If you can't find anelli pasta, you can use any other sort of short pasta (ditalini, small elbow, small shell, etc.). Depending on the noodle shape you use, your pasta may take less/more time… if it’s taking longer and getting too thick, add more water (1/4 cup at a time) as needed. I find the anelli need a solid 25 mins to become al dente at a low simmer!
- Beef broth vs. water: I usually do half beef broth and half water. All beef broth gives a rich, beefy flavor that I love, but my kids think it tastes more like a stew than the tomato-forward pasta they're expecting. All water keeps it lighter but slightly less complex. Half and half hits the sweet spot for our family.
- Stir every 5 minutes: Don't skip this step! The noodles WILL stick to the bottom of the pot if you walk away. Set a timer and stir every 5 minutes without fail.
- Storage: Store in an airtight container in the fridge for up to 4 days. The pasta will absorb more sauce as it sits so add a splash of water or broth when reheating and stir well.
- Freezing: Let cool completely, portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave.
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