Grated beets add earthiness and sweetness to ground beef and fragrant rosemary in this delicious pasta dinner.
1 lb spaghetti
1 large or 2 medium beets (about 1 lb)
2 tbsp olive oil
1 lb 90% lean ground beef
4 cloves garlic, finely chopped
1 medium onion, thinly sliced
2 tsp finely chopped fresh rosemary
1/3 cup grated Parmesan
Heat a large pot of salted water to a boil. Cook the spaghetti according to package directions. Before draining, reserve ¼ cup cooking liquid.
Meanwhile, peel the beets and coarsely grate on largest holes of a box grater.
In a 12-inch skillet, heat the oil on medium-high. Add the beef. Season with salt and pepper. Cook 7–8 min., until browned, breaking up with back of spoon. With slotted spoon, transfer beef to a bowl.
To skillet, add the garlic, onion, beets, and rosemary. Season with salt. Cook 10–15 min., until onions are tender, stirring often. Add browned beef and reserved pasta cooking liquid. Cook 2 min. Divide spaghetti among 6 bowls. Top with beef mixture. Garnish with the Parmesan.