Casarecci Pasta With Ground Beef, Shiitake Mushrooms, & Fresh Tomato Sauce

What You’ll Need

Pasta & Sauce

• 10–12 oz Casarecci pasta (or any short twisted pasta)

• 1 lb grass fed ground beef 

• 2 Tbsp olive oil

• ½ yellow onion, finely chopped

• 3 cloves garlic, minced

• 6 oz shiitake mushrooms, cleaned and sliced

• 1 (28 oz) can whole peeled or crushed tomatoes

• 2 Tbsp tomato paste

• 1 tsp salt (or to taste)

• ½ tsp freshly cracked black pepper

• ½ tsp red pepper flakes (optional)

• 1 tsp dried oregano

• 1 tsp sugar (to balance acidity)

• Fresh basil leaves, roughly torn or chopped

• ½ cup freshly grated Parmesan cheese (plus more for serving)

Let’s Cook

1. Make the tomato sauce

In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Add garlic and cook another 30 seconds, just until fragrant.

Stir in tomato paste and cook for 1–2 minutes, letting it caramelize slightly to deepen the flavor. Add the canned tomatoes, oregano, red pepper flakes (if using), sugar, salt, and pepper. Break up the tomatoes with a spoon. Let the sauce simmer gently on low for 15–20 minutes, stirring occasionally.

2. Cook the beef & mushrooms

While the sauce simmers, heat a separate pan over medium-high heat. Add a drizzle of olive oil, then the ground beef. Cook until browned and crumbly, about 5–7 minutes. Season lightly with salt and pepper.

Add the sliced shiitake mushrooms and cook for another 4–5 minutes, until the mushrooms are tender and the mixture is rich and fragrant.

3. Combine

Add the cooked beef and mushrooms to the tomato sauce. Stir well to combine and simmer together for 5 minutes, allowing the flavors to marry. Taste and adjust seasoning as needed.

4. Cook the pasta

Meanwhile, bring a large pot of salted water to a boil. Cook Casarecci pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta.

Add the pasta directly into the sauce and toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce and help it cling beautifully to the noodles.

5. Serve

Spoon the pasta into bowls and top generously with freshly grated Parmesan and torn basil leaves. Finish with a drizzle of good olive oil and a pinch of black pepper.