Linguine with tomato-meat sauce

Linguine with tomato-meat sauce

Total Time
50 min
20 min
30 min
Whip up this version of a simmered-all-day Sunday gravy any night of the week; it takes only half an hour to cook. Toss it with pasta, use it to make lasagna, or get creative and ladle this meat sauce over a baked potato.


Uncooked whole wheat pasta

8 oz, linguine

Olive oil

2 tsp


1 large, finely chopped


1 medium, finely chopped


3 clove(s), finely chopped

Uncooked 93% lean ground beef

1 pound(s)

Canned crushed tomatoes

28 oz, in tomato purée

Table salt

¾ tsp

Red pepper flakes

¼ tsp, crushed

Dried basil

½ tsp

Grated Parmesan cheese

6 Tbsp


  1. Cook the pasta according to the package directions. Reserve 1⁄2 cup of the cooking water before draining.
  2. In a 12-inch nonstick skillet, heat the oil on medium- high. Add the onion, carrot, and garlic. Cook until the onion is tender, about 6 minutes, stirring frequently.
  3. Add the beef to the skillet and cook until browned, 4 to 5 minutes, breaking up the meat with a wooden spoon. Stir in the tomatoes, salt, red pepper, and basil. Bring to a boil over high heat. Reduce heat to a simmer and cook until the sauce is slightly reduced, about 15 minutes.
  4. Add the pasta and toss to coat, stirring in the reserved pasta cooking water as needed to thin the sauce. Before serving, sprinkle with the cheese.
  5. Serving size: about 2⁄3 cup pasta, 2⁄3 cup sauce, and 1 tbsp cheese