Instructions

• Cook 12 ounces bowtie pasta according to package directions until al dente. Drain and set aside. While the pasta cooks, proceed to step 2.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 1 large sweet Vidalia onion (diced small) and sauté 3 to 4 minutes, stirring occasionally, until the onion just begins to soften.
• Add 1 pound extra-lean ground beef to the skillet. Break it up with a spatula and cook, stirring occasionally, until the beef is cooked through and no pink remains, about 5–7 minutes.
• Add 4 to 6 cloves garlic (finely minced or pressed) and 1 teaspoon dried oregano. Stir nearly constantly and cook about 1 minute, until fragrant.
• Pour in 25 ounces fat-free tomato sauce (or marinara/pasta sauce). Add the cooked, drained pasta. Season with salt and pepper if desired. Stir gently to combine and coat the pasta with sauce. Reduce heat to medium-low and cook, stirring occasionally, until heated through, about 2–3 minutes.
• Remove the skillet from the heat. If using, sprinkle 2 to 4 tablespoons fresh basil (finely chopped) over the pasta, then evenly sprinkle 1/3 cup finely grated fresh Parmesan cheese. Serve immediately.
• Store leftovers airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months.