Description
Classic, comforting spaghetti with a rich, slow-simmered meat sauce that clings to every strand. Hearty, savory, and perfect for weeknights or feeding a crowd.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 4 cloves garlic, minced
- 1 pound ground beef (85% lean)
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon granulated sugar
- 1 pound dried spaghetti
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat a large skillet or Dutch oven over medium heat and add 2 tablespoons olive oil.
- Add the finely chopped onion and minced garlic, sauté until fragrant and translucent, about 4 to 5 minutes.
- Add 1 pound ground beef, breaking it up with a spoon, and cook until browned and no longer pink, about 6 to 8 minutes. Stir in 2 tablespoons tomato paste and cook 1 to 2 minutes to deepen the flavor.
- Pour in 1 can (28 ounces) crushed tomatoes and 1 can (15 ounces) tomato sauce. Stir to combine, then add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon sugar.
- Bring the sauce to a gentle simmer, then reduce heat to low and let it simmer, uncovered, for 25 to 30 minutes, stirring occasionally so flavors meld.
- Meanwhile, bring a large pot of water to a rolling boil, salt generously, and cook 1 pound dried spaghetti until al dente according to package instructions. Reserve 1 cup pasta water, then drain the spaghetti.
- Toss the drained spaghetti with the meat sauce in the skillet or combine in a large serving bowl, adding a splash of reserved pasta water as needed to loosen and coat the noodles evenly.
- Finish with 1/2 cup freshly grated Parmesan cheese and 2 tablespoons chopped fresh parsley. Serve hot and enjoy.
Notes
- For deeper flavor, simmer the sauce longer on very low heat up to 60 minutes, adding a splash of water if it becomes too thick.
- Reserve pasta water, it helps the sauce adhere to the noodles and creates a silky texture.
- To reduce fat, use 90 percent lean ground beef or a mix of ground turkey and beef.
- Make ahead by storing sauce in the refrigerator up to 4 days or freeze in portions for up to 2 months.
Nutrition
- Serving Size: 1 serving (approximately 1 plate, sauce with 1/6 of spaghetti)
- Calories: 480
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg