Linguine with Easy Meat Sauce

I remember when I was younger, my mom would often make spaghetti and meat sauce for dinner. She would brown the beef in an electric skillet and let the tomato sauce simmer with the meat for what seemed like forever. This recipe for Linguine with Easy Meat Sauce tastes just as good as her spaghetti dinners and can be made in a fraction of the time. Fresh linguine, which takes no time at all to cook, is topped with a meaty, tomato-y sauce, shaved parmesan cheese and chopped parsley. I used ground turkey in place of the lean beef and the recipe still tasted great. I was really looking forward to having these leftovers to take for lunch this week but after my friend and I got home from a night on the town Saturday, we ended up devouring every last bite of it. I just might have to make more!

This is one of Cooking Light Magazine’s “Superfast” recipes (dishes that can be made in 20 minutes). I’m happy to say that I was chosen as the “Superfast Fan of the Month” for December 2011! For more Superfast recipes (and to find out how you can be a Superfast fan like me), check it out here.

The ingredients:

Cook linguine according to package directions. Meanwhile, add turkey, onion, garlic, oregano, and salt to a skillet and cook over medium-high heat until turkey is thoroughly cooked.

Stir in tomato paste and cook for 1 minute.

Add in undrained diced tomatoes and bring to a boil, cooking for 1 minute. Reduce heat and cook for 3 minutes.

Top each serving with parmesan cheese and chopped parsley.

Additions: None

Omissions: None


  • Ground turkey for ground beef

Overall Rating: Love It

Source: Cooking Light Magazine


  1. Congratulations on being chosen as CL’s fan of the month (well-deserved)! You do a wonderful job photographing the steps – especially your ‘mise en place’ pics. I’d love to know what kind of camera you’re using and how you light your shots. I have such a difficult time getting the lighting right during these long winter months.

    • Shannon says:

      Thanks so much! I use a Sony Cyber-shot 12.1 megapixels – nothing fancy! I actually bought a nicer camera a few months ago but still use my Sony. As for the lighting, it’s nothing more than daylight. I try to make most of my recipes during the day to take advantage of the natural light. Cameras flashes are terrible and overhead lights create bad shadows. From time to time, I have to use my room lights but I try not to. But since it’s winter and it’s dark by the time I get home from work, I do the best I can.

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