Neapolitan Ragu with Mafaldine Pasta

Step 1

Bring a large pot of salted water to a boil. Add the 8 oz mafaldine pasta and cook until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water before draining.

Step 2

While the pasta cooks, heat the 1 tbsp olive oil in a large skillet over medium heat. Add the 1/2 chopped onion and cook until soft and translucent, about 4 minutes.

Step 3

Add the 1/2 lb ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink, about 5-6 minutes.

Step 4

Stir in the 2 cups tomato sauce and 1 tsp dried oregano. Simmer for 5 minutes until the sauce thickens slightly and the flavors meld.

Step 5

Add the drained pasta to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if needed to loosen. Serve topped with fresh parsley or oregano if desired.