Hearts of Palm Linguini and Legendary Spaghetti Sauce Bowls Recipe

A light linguini bowl using hearts of palm noodles topped with a classic, savory tomato and beef sauce.

Prep Time 20

Cook Time 30

Total Time 50

Servings 4 servings

4 tbsp butter divided
1 pound lean ground beef
1/2 onion halved (cut side down for browning)
28 ounce can whole peeled plum tomatoes San Marzano preferred; mash or break up during cooking
1 tsp Italian herb spice mix
salt to taste
hearts of palm linguini cook according to package instructions
grated Parmesan for serving
fresh herb parsley, basil, or oregano for garnish

Heat 1 tablespoon of the butter in a large saucepan over medium-high heat until melted and hot.
Add the ground beef and cook about 3 minutes, allowing it to begin browning.
Push the beef to one side of the pan and place the cut side of the halved onion on the pan; continue cooking the beef and onion 3–4 more minutes until the beef is nicely browned and the onion is fragrant.
Turn off the heat, tilt the pan, and spoon out and discard excess fat, leaving the browned beef and onion in the pan.
Return the pan to medium-high, add the remaining 3 tablespoons butter, then add the can of tomatoes and the Italian herb spice mix.
If using whole tomatoes, mash and break them up in the pan, bring to a simmer, then reduce the heat to low and cook uncovered for 45 minutes, stirring occasionally.
Season the sauce with salt to taste and remove the onion half if desired.
While the sauce simmers, cook the hearts of palm linguini according to the package instructions; drain and divide among bowls.
Spoon the tomato and beef sauce over the linguini, sprinkle with grated Parmesan, and finish with your choice of fresh herbs.