Roasted Garlic Tomato Sauce with Beef

This roasted garlic tomato sauce with beef is a wonderful way to switch up spaghetti night. Roasted garlic, sweet vermouth, and lots of Parmesan create an irresistible flavor profile that is lightly sweet, savory, and just a hint spicy.

5 from 3 votes

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Prep Time: 10

Cook Time: 40

Inactive time: 1 5

Total Time: 1 55

Servings:

Calories: 608kcal

Equipment

Ingredients

1 head of garlic, top cut off with cloves remaining intact in the paper
2 tablespoons extra virgin olive oil, divided; plus more if needed
1 pound ground beef, 90/10
1 yellow onion, peeled and diced
⅓ cup sun-dried tomatoes in oil, drained and roughly chopped
4 ounces sweet vermouth (or use red wine or omit)
28- ounces tomato puree (or crushed tomatoes)
Pinch of sugar
3 thyme sprigs
16 ounces uncooked penne
½ cup grated Parmesan cheese, plus more for garnish
Fresh basil leaves, optional, for garnish
Salt, pepper, and crushed red pepper

Instructions

Roast the garlic:

Preheat oven to 400ºF.
Place the garlic, cut-side up, on a piece of foil and drizzle with 1 tablespoon extra virgin olive oil. Add a pinch of salt. Wrap the foil around the garlic and place it on a baking sheet.
Transfer to the oven for 30–35 minutes. You can roast longer–up to 60 minutes–for a more robust flavor, but be careful not to burn it! Check them after 30 minutes and in 10-minute intervals to achieve your desired level of roasting.
Remove the garlic from the oven and open the foil. Let cool. Once the garlic is cool enough to handle, carefully pop the cloves from the paper. Mash the garlic into a paste and transfer to a small bowl.

Brown the beef:

Heat 1 tablespoon olive oil in a wide pot over medium-high heat. Add the beef and season well with salt, pepper, and a generous pinch of crushed red pepper. Cook for 10-12 minutes, breaking it up into smaller pieces, until the beef is browned and cooked through. The edges should begin to caramelize. Transfer to a paper towel-lined plate.

Cook the aromatics:

If the pot is dry, add another drizzle of oil. Add the diced onion and sun-dried tomatoes. Sauté for 6–8 minutes over medium heat. Return the beef to the pot and toss to combine. Season lightly with salt, pepper, and crushed red pepper to taste.
Add the sweet vermouth to the pot and bring to a boil. Let the vermouth bubble rapidly in the pot for 3–5 minutes to reduce it by half.

Simmer the sauce:

Add the crushed tomatoes, a pinch of sugar, thyme sprigs, and a generous pinch of salt. Stir in the garlic paste and bring to a boil. Reduce the heat and simmer, covered, for 45 minutes until thick. Stir periodically.
If the sauce sticks or reduces too quickly, add a splash of water. Taste and adjust the seasonings to your preference. Discard the spent thyme sprigs.

Make the pasta:

Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions. Remove ½ cup of pasta water and then drain the pasta.

Finish the sauce:

Stir the grated Parmesan cheese and half the pasta water into the sauce. Add the pasta and toss to coat, adding the remaining pasta water only if needed. Taste and season. Turn off the heat.

To serve:

Spoon the pasta onto a large platter. Garnish with fresh basil and more grated Parmesan cheese. Enjoy!

Nutrition

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