This Rustic Italian Ground Meat & Tomato Pasta, inspired by the concept of “drunken noodles,” is a hearty and deeply flavorful dish that brings together tender pasta ribbons with a rich, savory ground meat and tomato sauce. The image features a cast-iron skillet brimming with wide, flat pasta noodles, generously coated in a rustic sauce composed of what appears to be ground meat and chunky diced tomatoes. The sauce has a beautiful deep red hue, indicating a slow simmer and well-developed flavors. The simplicity of the ingredients belies the robust and satisfying taste, making this a perfect comfort food meal. While visually similar to some “drunken noodle” concepts, this version leans into classic Italian flavors with its use of ground meat and chunky tomatoes, offering a comforting and satisfying experience.
Ingredients:
- 1 tablespoon olive oil
- 1 lb (450g) ground meat (beef, pork, or a mix of both, or even Italian sausage removed from casings)
- 1 large yellow onion, finely diced
- 3-4 cloves garlic, minced
- 1 (28 ounce / 794g) can crushed tomatoes
- 1 (14.5 ounce / 411g) can diced tomatoes (undrained)
- ½ cup dry red wine (like Chianti, Merlot, or Cabernet Sauvignon) – this is the “drunken” element, adding depth
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional, for a hint of heat)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 12 ounces (about 340g) wide, flat pasta, such as tagliatelle, fettuccine, or pappardelle
- Fresh Parmesan cheese, grated, for serving
- Fresh basil or parsley, chopped, for garnish (optional)
Equipment:
- Large cast-iron skillet or heavy-bottomed pot (at least 10-12 inches / 25-30 cm diameter with high sides)
- Large pot for cooking pasta
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander
- Serving bowls
Instructions:
- Brown the Ground Meat:
- Heat 1 tablespoon of olive oil in your large cast-iron skillet or heavy-bottomed pot over medium-high heat.
- Add the ground meat and break it up with a wooden spoon or spatula. Cook, stirring occasionally, until the meat is thoroughly browned and no longer pink. This can take about 8-10 minutes.
- Once browned, drain off any excess grease, leaving about 1-2 tablespoons in the pan for flavor.
- Sauté Aromatics:
- Reduce the heat to medium. Add the finely diced yellow onion to the skillet with the browned meat. Cook, stirring occasionally, for about 5-7 minutes, until the onion has softened and become translucent.
- Add the minced garlic, dried oregano, dried basil, and optional red pepper flakes. Cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
- Deglaze with Wine & Add Tomatoes:
- Pour in the ½ cup of dry red wine. Increase the heat to medium-high and scrape up any browned bits from the bottom of the pan with your wooden spoon. Allow the wine to simmer and reduce by about half, which takes roughly 3-5 minutes. This step adds significant depth of flavor.
- Stir in the crushed tomatoes and the diced tomatoes (with their juices). Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it braise for at least 30 minutes. For a richer, more developed flavor, you can let it simmer for 1 to 1.5 hours, stirring occasionally. The longer it simmers, the more the flavors meld.
- Cook the Pasta:
- About 15-20 minutes before the sauce is ready, bring a large pot of salted water to a rolling boil.
- Add the wide, flat pasta (tagliatelle, fettuccine, or pappardelle) to the boiling water. Cook according to package directions until al dente (firm to the bite). Avoid overcooking, as it will finish cooking in the sauce.
- Combine Pasta and Sauce:
- Before draining the pasta, reserve about ½ cup of the starchy pasta cooking water.
- Drain the cooked pasta and immediately add it directly to the skillet with the simmering meat and tomato sauce.
- Toss the pasta with the sauce vigorously to coat every strand. If the sauce seems too thick, add a tablespoon or two of the reserved pasta cooking water at a time until it reaches your desired consistency.
- Continue to cook on low heat for another 1-2 minutes, allowing the pasta to absorb some of the sauce’s flavors.
- Serve:
- Remove the skillet from the heat.
- Serve the Rustic Italian Ground Meat & Tomato Pasta hot, directly from the skillet or transferred to individual serving bowls.
- Garnish generously with freshly grated Parmesan cheese and optional fresh chopped basil or parsley. This dish is a hearty and comforting meal that’s perfect for a family dinner.