Spaghetti with Herby Italian Beef Ragu

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• ciabatta
  1 unit
• cooking oil
  1 tbsp
• garlic powder
  1 tsp
• ground beef
  1 lb
• italian herb paste
  2 tbsp
• parmesan cheese
  ¼ cup
• salt
  1 tsp
• spaghetti
  8 oz
• tomato
  2 unit
• tomato paste
  2 tbsp

🍳 Cookware

• large pot
• small bowl
• large nonstick pan

1. 

   1

   Bring a large pot of salted water to a boil. Place butter in a small bowl and bring to room temperature. Dice tomato into ½-inch pieces.

   butter: 2 tbsp, tomato: 2 unit
2. 

   2

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente ⏱️ 9-11 minutes . Reserve 1 cup pasta cooking water, then drain.

   spaghetti: 8 oz
3. 

   3

   Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Add ground beef and season with salt and black pepper . Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 4-6 minutes . Stir in diced tomato, tomato paste , and ½ cup reserved pasta cooking water. Cook, stirring occasionally, until sauce is slightly thickened ⏱️ 2-4 minutes . Remove from heat. Stir in italian herb paste and half the parmesan cheese .

   cooking oil: 1 tbsp, ground beef: 1 lb, salt: 1 tsp, black pepper: 1 tsp, tomato paste: 2 tbsp, italian herb paste: 2 tbsp, parmesan cheese: ¼ cup
4. 

   4

   While sauce cooks, halve and toast ciabatta . Stir garlic powder into bowl with softened butter. Lightly season with salt. Spread garlic butter onto cut sides of toasted ciabatta. Cut each piece into four triangles.

   ciabatta: 1 unit, garlic powder: 1 tsp
5. 

   5

   Stir drained spaghetti into pan with sauce; toss to coat. If needed, stir in more reserved cooking water a splash at a time until pasta is thoroughly coated. Taste and season with salt and pepper if desired.
6. 

   6

   Divide pasta between bowls. Sprinkle with remaining parmesan and serve with garlic bread on the side.