Rich Tomato & Minced Beef Pasta
Black Truffle

Elevate your weeknight dinner with this umami-packed tomato and minced beef pasta. Enhanced with black truffle sauce and Asian-inspired seasonings, every strand is beautifully coated in this luxurious ragù.

Ingredients

• 200 g spaghetti
• 200 g minced beef
• 1 can (400g) diced tomatoes
• 3 cloves garlic, minced
• 2 tsp mushroom seasoning
• 1 tbsp oyster sauce
• 12 tbsp dark soy sauce
• 1 tbsp ketchup
• 1 tbsp white sugar
• 1 tsp black truffle sauce
• 2 tbsp starch water
• 1 tbsp cooking oil
• to taste black pepper
• pinch salt
• optional chopped parsley

Instructions

1. 1Boil the spaghetti

   

   Bring a pot of water to a rolling boil and add a pinch of salt. Gently place the dry spaghetti into the boiling water, allowing it to soften and submerge completely. Cook until al dente, then remove the pasta, rinse it under cold water, and set it aside.

   Tip: Rinsing the cooked pasta briefly in cold water stops the cooking process and prevents the noodles from sticking together while you prepare the sauce.
2. 2Remove the cooked spaghetti

   

   Once the spaghetti is cooked to your preferred texture, use a pair of tongs to carefully lift the pasta directly out of the boiling water. Let the excess water drain off briefly before transferring the noodles to a bowl.

   Tip: Draining the pasta thoroughly ensures the rich meat sauce wont become watered down when you combine them later.
3. 3Add ground beef to the pan

   

   Place the raw minced beef into a preheated frying pan with a little oil. Using a silicone spatula, press down firmly to break the large block of meat apart into smaller, even crumbles so it can cook uniformly.

   Tip: Breaking the meat apart immediately as it hits the hot pan prevents large, tough clumps from forming and ensures an even sear.
4. 4Brown the beef thoroughly

   

   Continue to stir-fry the minced beef over medium-high heat until all of its natural moisture evaporates. Allow the meat to fry in its own rendered fat until the surface develops a rich, browned color, which is essential for a deeply savory base flavor.

   Tip: Patience is key at this stage. Letting the meat get a slight caramelization before adding wet ingredients makes a huge difference in the final taste.
5. 5Add tomatoes and garlic

   

   With the minced beef now nicely browned, add the minced garlic and pour in the canned diced tomatoes. Stir everything together evenly until the mixture becomes rich and juicy.

   Tip: Ensuring the beef is fully browned before adding the tomatoes develops a deeper, more savory baseline flavor for your sauce.
6. 6Season the meat sauce

   

   Once the tomatoes and beef are simmering, it is time to build the flavor. Season the sauce by adding the oyster sauce, along with mushroom seasoning, dark soy sauce, ketchup, and a dash of black pepper. Stir well to incorporate the savory base.

   Tip: The sugar and ketchup help to balance out the natural acidity of the canned tomatoes, creating a more well-rounded flavor profile.
7. 7Add a touch of sugar

   

   Sprinkle a spoonful of white sugar over the simmering meat sauce to help balance the tangy acidity of the canned tomatoes.

   Tip: Balancing tomato based sauces with a little sugar is a classic technique to mellow out harsh acidic flavors and highlight the savory meat.
8. 8Add black truffle sauce

   

   Incorporate a touch of black truffle sauce into the pan. Stir it well so the luxurious, earthy aroma infuses the tomato and meat sauce completely.

   Tip: Truffle sauce has a very strong, distinct flavor, so add it gradually according to your preference.
9. 9Thicken the sauce

   

   Pour two spoonfuls of starch water into the pan. Stir the sauce continuously as it simmers to help it thicken, ensuring it will cling perfectly to the spaghetti.

   Tip: Always give your starch water a quick stir right before pouring, as the starch tends to settle at the bottom of the bowl.
10. 10Simmer and stir

    

    Actively stir the mixture with a spatula. Continue to simmer the sauce over medium heat until the starch activates and it thickens to a rich, hearty consistency.

    Tip: Keep the sauce moving once the starch water is added to prevent any lumps from forming at the bottom of the pan.
11. 11Toss the pasta

    

    Finally, add the cooked and cooled spaghetti back into the pan with the thickened sauce. Use a pair of tongs to gently toss the noodles, mixing them thoroughly so that every single strand is beautifully coated in the savory tomato meat sauce.

    Tip: Tossing the pasta directly in the hot pan allows the noodles to absorb the flavors of the sauce much better than simply pouring the sauce on top.

Storage & Reheating

Burn It Off

Frequently Asked Questions