Tortiglioni with Rich Tomato-Meat Sauce and Fresh Basil
Few things feel as comforting as a plate of pasta with a deeply savory tomato-meat sauce. This tortiglioni version is home-cook friendly: build flavor with aromatics and simmered tomatoes, cook the meat until perfectly done, then finish with lots of fresh basil for that fresh, herbaceous lift.
Recipe at a glance
- Yield: 6 servings
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: about 50 minutes
Tip: A thermometer makes ground-meat safety and doneness much easier—aim for 160°F (measure in the thickest part of the meat) per FoodSafety.gov.
Ingredients
- Pasta: 1 pound tortiglioni
- Olive oil: 2 tablespoons
- Onion, finely chopped: 1 medium (about 1 cup)
- Garlic, minced: 3 cloves
- Ground meat (choose one): 1 pound ground beef or Italian sausage (casings removed)
- Crushed tomatoes: 28 ounces
- Tomato paste: 2 tablespoons
- Chicken or beef broth (or water): 1/2 to 3/4 cup (as needed for simmer)
- Italian seasoning: 2 teaspoons (or 1 teaspoon dried oregano + 1 teaspoon dried basil)
- Red pepper flakes (optional): 1/4 to 1/2 teaspoon
- Salt and black pepper: to taste
- Fresh basil: 1 loosely packed cup, torn (plus extra for serving)
- For serving (optional): grated Parmesan or Pecorino Romano
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook tortiglioni according to package directions until al dente (tender but still firm in the center). Reserve about 1 cup of pasta water, then drain.
- Brown the meat: While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground meat. Cook, breaking it up with a spoon, until no longer pink. For safety and doneness, check with a thermometer: ground meat should reach 160°F. Drain excess fat if the pan looks greasy (a little is fine; puddles aren’t).
- Sauté aromatics: Reduce heat to medium. Add onion and cook 5 to 7 minutes until softened. Stir in garlic and cook 30 seconds, until fragrant.
- Build the sauce base: Stir in tomato paste, Italian seasoning, and (if using) red pepper flakes. Cook 1 minute to deepen flavor.
- Simmer: Add crushed tomatoes and broth. Simmer uncovered 15 to 20 minutes, stirring occasionally. You want a sauce that clings to a spoon—if it seems too thick, loosen with a splash more broth or pasta water; if it seems thin, simmer a few minutes longer.
- Combine: Add drained pasta directly into the sauce. Toss and cook 1 to 2 minutes so the sauce coats the tortiglioni. If needed, loosen with reserved pasta water a tablespoon at a time until glossy and evenly sauced.
- Finish with basil: Turn off the heat and stir in torn basil. Taste and adjust salt and pepper.
Texture/doneness cues to look for
- Pasta: When you bite, it should be firm in the center, not chalky.
- Meat: No pink remains, and a thermometer reads 160°F for ground meat.
- Sauce: Thick enough to coat pasta; if you drag a spoon through it, the sauce should slowly fill back in—not run like broth.
Tips and simple variations
- Swap the meat: Use ground turkey or chicken, following the same 160°F thermometer guidance for safety.
- Make it smoother: For a more uniform sauce, blend a portion of the crushed tomatoes before adding them, or simmer a bit longer.
- No Italian seasoning on hand: Use a mix of oregano, basil, thyme, and a pinch of garlic powder.
- Cheese lovers: Serve with Parmesan or Pecorino at the table rather than mixing in—keeps flavors bright and prevents clumping.
Serving ideas
Serve with a simple green salad and warm garlic bread. If you’re feeding kids, you can offer extra basil on the side (it’s easy to skip or add to taste).
Storage notes
- Refrigerate promptly: Cool leftovers quickly and refrigerate within 2 hours (or sooner if your kitchen is warm). Store in shallow containers.
- How long it keeps: Cooked pasta and meat sauce typically keep refrigerated for a few days; check FoodSafety.gov cold storage guidance for the most up-to-date time window.
- Reheat: Reheat until steaming hot throughout (stir as you heat). Add a splash of water or broth to loosen the sauce.
