Pasta Asciutta
Bring the flavors of Italy to your table with this comforting and hearty Pasta Asciutta recipe. This dish, featuring al dente spaghetti enveloped in a rich, savory meat sauce, combines the warmth of tender ground beef with the aromatic medley of sautéed onion, garlic, carrot, and celery. Simmered with crushed tomatoes, a splash of dry red wine, and fragrant herbs like oregano and basil, the sauce delivers layers of bold, homey flavor. Finished with a sprinkle of freshly grated Parmesan and vibrant parsley, this classic Italian favorite is perfect for a cozy weeknight dinner or a casual gathering. Ready in under an hour and bursting with authentic taste, this pasta dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 400 grams spaghetti or other pasta
- 250 grams ground beef
- 1 medium onion
- 2 pieces garlic cloves
- 1 small carrot
- 1 small celery stalk
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 100 milliliters dry red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Peel and finely dice the onion, garlic, carrot, and celery.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion, garlic, carrot, and celery to the pan. Sauté for 5-7 minutes until softened.
Add the ground beef to the pan, breaking it up with a wooden spoon. Cook for 8-10 minutes until browned.
Stir the tomato paste into the beef mixture and cook for 1 minute to enhance the flavor.
Pour in the dry red wine and simmer for 2 minutes, allowing the alcohol to evaporate.
Add the crushed tomatoes, oregano, basil, sugar, salt, and black pepper. Stir well to combine.
Reduce the heat to low, cover the pan, and let the sauce simmer for 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt, then cook the pasta according to package instructions until al dente.
Drain the pasta, reserving about 1/2 cup of the pasta cooking water.
Stir the reserved cooking water into the sauce if it is too thick.
Serve the pasta topped with the sauce. Sprinkle with grated Parmesan cheese and fresh parsley.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 3969 mg | 173% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 37.2 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 824 mg | 63% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3125 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
