Simmer this savory, meaty pasta sauce for just 30 minutes, toss together a simple salad, and dinner is ready. Here is my all-time favorite, reliable weeknight pasta sauce recipe.
I have ruined more sweaters with pasta sauce than I care to admit. Despite having a closet full of aprons, I rarely remembered to use one—until I started making this quick sauce. Long, slow-simmered sauces used to feel necessary to get that tender, chunky texture, but this version delivers rich flavor in a fraction of the time.
Now I keep a small apron on for about half an hour while the pasta boils and I toss a salad. Minimal effort, minimal splatter, maximum comfort—dinner is done.
As for pasta shape, use whatever you prefer. I like rotini or fettuccine for chunkier sauces, but pappardelle is something special—thick ribbons that catch every bit of sauce. A recent gift basket introduced me to an exceptional pappardelle that pairs beautifully with this sauce.
The combination of hearty pappardelle and this easy weeknight sauce was exactly what I pictured when I opened that box of Italian goodies. The sauce is the result of many experiments—tweaks to seasoning, ingredient combinations, and timing—until I landed on this reliable method.
Serve the sauce over cooked pasta with a light salad and a generous sprinkling of grated Parmesan for an easy, satisfying weeknight meal. This version is affordable, flavorful, and quick—comfort food at its best. And yes, don’t forget your apron.
30-Minute Weeknight Pasta Sauce
Ingredients
- 1 teaspoon olive oil
- 16 oz. 1 lb. lean ground beef
- 1 small or 1/2 large yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup red wine, optional
- 1 28 oz. can crushed tomatoes
- 1 14.5 oz. can diced tomatoes, drained
- 2 Tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon freshly cracked pepper
- 1 teaspoon granulated sugar or sugar substitute
- 1/2 lb. cooked pasta, I used pappardelle
Instructions
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Heat the olive oil in a medium skillet or pot over medium-high heat. Add the ground beef and cook about 5 minutes, breaking it up with a wooden spoon. Drain excess fat and discard. Return the pot to the heat, add the diced onion and minced garlic, and cook until softened, about 4–5 minutes. If using, add a splash of red wine and simmer for one minute.
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Stir in the crushed and drained diced tomatoes, tomato paste, dried basil, dried oregano, salt, and freshly cracked pepper. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally. Add the sugar to balance acidity, then taste and adjust seasonings as needed.
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Serve the sauce over hot cooked pasta. To store, refrigerate the sauce in a sealed container for up to 4 days or freeze for up to 6 months.
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Enjoy!
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