• 2 tsp. olive oil
  • 1 lb ground beef or pork
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 1 can tomato paste
  • 1 (14 oz.) can fire-roasted, diced tomatoes
  • 2 bay leaves
  • 6 to 8 cups of water
  • 8 oz. mafalda or bowtie pasta
  • 1 Tbsp. dried basil, or 1/4 cup fresh basil, chopped
  • salt and pepper to taste
  • Mozzarella and Parmesan cheese for garnish


  • Brown the ground beef or pork in the olive oil. Add salt and pepper to season.
  • Add the chopped onions and continue cooking until the onion is translucent and soft, about 5 minutes
  • Add the garlic, oregano, and red pepper flakes
  • Cook for another couple minutes then add the tomato paste. Cook until the tomato paste turns a brown color
  • Stir in the diced tomatoes and the bay leaves. Add the water
  • Bring to a boil and then reduce the heat and simmer for 30 minutes
  • After 30 minutes, add the pasta and cook according to the instructions on the box
  • After the pasta is cooked, stir in the basil and additional salt and pepper if needed
  • To serve, scoop a couple ladles in a bowl and spring with mozzarella and Parmesan cheese

From great kitchens come great recipes!


Kitchen designed by Hermitage Kitchen Design Gallery
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