Cooking with Rena Lee

Prep Time: 25 min
Cook Time: 25 min

Yield:4

INGREDIENTS:

12 oz	spaghetti
1 tbsp	olive oil
1	medium onion, chopped
2	garlic cloves, chopped
	kosher salt and black pepper
3/4 lb	ground beef chuck
1 tbsp	tomato paste
2 lb	beefsteak or plum tomatoes, chopped
1/4 cup	chopped fresh basil
3/4 cup	goat cheese

DIRECTIONS:

Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, and 1/2 tsp each salt and pepper. Cook, stirring occasionally, until the onion begins to soften, 3-5 minutes.
Add the beef to the skillet and cook, breaking it up with a spoon, until browned, 3-5 minutes. Add the tomato paste and cook, stirring, for 30 seconds.
Add the tomatoes, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until beginning to soften, 5-7 minutes more (add up to 1/4 cup water if the pan is dry)/
Add the beef mixture, goat cheese, and basil to the pasta and toss to combine.