A classic Italian comfort food featuring a savory blend of ground beef and homemade spaghetti sauce, enhanced by slow-cooked techniques that unlock layers of flavor.
Ingredients
Scale:
1 pound ground beef
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional for heat)
1/2 cup beef broth
1 tablespoon balsamic vinegar
12 ounces spaghetti
Salt for pasta water
Freshly grated Parmesan cheese
Fresh basil leaves
Chopped parsley for a bright, herbal finish
Instructions
Prepare the meat sauce: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the ground beef to the skillet, using a wooden spoon to break it up into smaller pieces. Cook until browned and no longer pink, approximately 7-10 minutes. If necessary, drain excess fat.
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes. Pour in the beef broth and balsamic vinegar, mixing well to combine all ingredients.
Reduce heat to low and let the sauce simmer uncovered, stirring occasionally, for at least 30 minutes, allowing the flavors to meld. For a deeper flavor, let it simmer for up to 1 hour.
Cook the spaghetti: While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve a cup of pasta water, then drain the spaghetti.
Combine and serve: Add the cooked spaghetti to the sauce, tossing gently to coat the pasta. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency. Serve hot, garnished with Parmesan cheese and fresh basil if desired.
