Ingredients

For the Beef:

• 1 pound (450g) beef, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste

For the Tomato Sauce:

• 1 can (14 oz / 400g) crushed tomatoes
• 1 can (6 oz / 170g) tomato paste
• 1 cup (240ml) beef or vegetable broth
• 2 tablespoons tomato ketchup
• 1 tablespoon sugar
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)

For the Pasta:

• 1 pound (450g) pasta of your choice (e.g., penne, rigatoni)
• Salt for boiling water

Instructions

1. Prepare the Beef

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent and aromatic. Add the beef, oregano, basil, salt, and pepper. Cook until the beef is browned on all sides.

2. Make the Tomato Sauce

To the skillet with the beef, add the crushed tomatoes, tomato paste, broth, ketchup, sugar, Italian seasoning, and red pepper flakes if using. Stir well to combine. Reduce the heat to low and let the sauce simmer for 20–30 minutes, allowing the flavors to develop and deepen.

3. Cook the Pasta

While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

4. Combine the Pasta and Sauce

Add the cooked pasta to the skillet with the sauce. Toss well to ensure every piece is coated in the rich tomato-beef mixture. Let the pasta cook in the sauce for an additional 2–3 minutes to absorb the flavors.

Serving Suggestion

Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley if desired. Pair with a slice of crusty bread or a green salad for a complete meal.