30-Minute Ground Beef Pasta

Bring a large pot of water to a boil, add a generous pinch of salt, and cook the pasta according to the package instructions until al dente, about 8-10 minutes.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

Add the diced onion to the skillet and sauté for 3 minutes, stirring occasionally, until the onion becomes translucent.

Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant—do not let it brown.

Increase the heat slightly and add the ground beef, breaking it up with a wooden spoon; cook for 5-6 minutes until fully browned and no longer pink.

Season the beef with a pinch of salt and freshly ground black pepper, then pour in the tomato sauce, stirring to combine.

Reduce the heat to low and let the sauce simmer for 5 minutes, allowing the flavors to meld; taste and adjust seasoning if needed.

Drain the cooked pasta, reserving a small cup of the pasta water.

Add the drained pasta to the skillet with the sauce, tossing to coat evenly; if the sauce seems thick, add a splash of the reserved pasta water to achieve a silky consistency.

Cook the combined pasta and sauce together for 1-2 minutes over low heat to let the pasta absorb some of the sauce.

Remove the skillet from the heat, plate the pasta, and sprinkle the grated Parmesan cheese on top.

Serve immediately while hot, optionally garnishing with extra black pepper or fresh herbs if desired.