| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 pound squid ink spaghetti
- 1/4 cup extra-virgin olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- Freshly ground pepper
- 1 14.5-ounce can crushed tomatoes
- 1 14.5-ounce can diced tomatoes
- 1 1/2 tablespoons chopped fresh basil
- 1/4 cup grated pecorino romano cheese, plus more for topping
Instructions
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté, stirring occasionally, until the onion is translucent, about 10 minutes.
- Add the ground beef and ½ teaspoon each salt and pepper and cook, breaking the meat into small pieces with a wooden spoon, until browned, about 10 minutes. Add the crushed and diced tomatoes and their juices and the basil. Bring to a simmer and cook, stirring occasionally, until slightly reduced, about 15 minutes. Stir in the cheese just before serving.
- Divide the pasta among small cups and spoon the sauce over the top. Sprinkle with more cheese.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 929 |
| Total Fat | 41 g |
| Saturated Fat | 12 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 8 g |
| Sugar | 12 g |
| Protein | 40 g |
| Cholesterol | 89 mg |
| Sodium | 1140 mg |
Reviews
This recipe is Fantastic!!! I have been making it for years. My grandson loves it also!!! I follow the directions!!!! This year it’s just my husband and I! Doing it again!!!!! Thank you Maneet!!!
Yummy