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Bow Tie Pasta with Meat Sauce

Tender farfalle pasta tossed in a rich, savory ground beef ragù with aromatic herbs and tomatoes, perfect for family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 pound bow tie pasta (farfalle)
  • salt for pasta water
  • 1 tablespoon olive oil
For the Meat Sauce
  • 1.5 pounds ground beef 85/15 or 90/10
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup beef broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon red pepper flakes optional
  • 1 bay leaf
  • 2 tablespoons olive oil
  • salt and black pepper to taste
  • 1 teaspoon sugar to balance acidity
For Garnish
  • fresh parsley chopped
  • grated Parmesan cheese
  • fresh basil leaves optional

Equipment

  • Large Pot (for pasta)
  • Large skillet or Dutch oven
  • Wooden Spoon
  • Colander

Method
 

  1. Fill a large pot with water, add a generous amount of salt (the water should taste like the sea), and bring to a rolling boil over high heat.
  2. While the water heats, prepare the meat sauce. Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
  3. Add the ground beef to the hot pan, breaking it apart with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until the meat is deeply browned and no longer pink. Drain excess fat if necessary, leaving about 1 tablespoon in the pan for flavor.
  4. Reduce heat to medium and add the diced onion to the browned meat. Cook for 5-6 minutes, stirring frequently, until the onion becomes translucent and softened.
  5. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  6. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen in color.
  7. Pour in the crushed tomatoes, diced tomatoes, and beef broth. Stir to combine all ingredients thoroughly.
  8. Add the oregano, basil, thyme, red pepper flakes (if using), bay leaf, sugar, salt, and black pepper. Stir well to distribute the seasonings evenly.
  9. Bring the sauce to a gentle boil, then reduce heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
  10. While the sauce simmers, cook the bow tie pasta according to package directions (usually 11-13 minutes) until al dente. Reserve 1 cup of pasta cooking water before draining.
  11. Drain the pasta and return it to the pot. Drizzle with a little olive oil to prevent sticking.
  12. Remove the bay leaf from the meat sauce. Taste and adjust seasonings as needed.
  13. Add the cooked bow tie pasta to the meat sauce, tossing gently to coat each piece. If the sauce seems too thick, add some reserved pasta water until you reach the desired consistency.
  14. Let the pasta and sauce rest together for 2-3 minutes, allowing the farfalle to absorb some of the sauce.
  15. Serve hot in individual bowls or on a large platter, garnished generously with fresh parsley and grated Parmesan cheese.

Notes

For best results, use San Marzano tomatoes if available. This dish freezes well for up to 3 months. Leftovers taste even better the next day as flavors continue to develop. Add reserved pasta water to adjust sauce consistency.