Ingredients
Scale
- For the Meat Sauce:
- 1 tablespoon olive oil (good quality, extra virgin)
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 2–3 cloves garlic, minced (or 1 tablespoon pre-minced garlic)
- 1 pound (450g) lean ground beef (80/20 or 85/15 recommended)
- 1/2 pound (225g) mild or sweet Italian sausage, casings removed (optional, but adds great depth)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil (or 2 tablespoons fresh, chopped, added at the end)
- 1/4 teaspoon red pepper flakes (optional, for a hint of warmth)
- 1 (6-ounce / 170g) can tomato paste
- 1 (28-ounce / 794g) can crushed tomatoes (San Marzano preferred for sweetness)
- 1 (15-ounce / 425g) can tomato sauce or diced tomatoes, undrained
- 1 cup beef or chicken broth (or water)
- 1 bay leaf
- 1 teaspoon granulated sugar (optional, to balance acidity)
- For the Spaghetti:
- 1 pound (450g) spaghetti (or your favorite long pasta like linguine or fettuccine)
- Salt for pasta water
- For Serving (Optional but Recommended):
- Freshly grated Parmesan cheese
- Fresh basil or parsley, chopped
Instructions
- Sauté Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- Brown the Meats: Add the ground beef and Italian sausage (if using) to the pot. Break up the meat with a spoon and cook, stirring occasionally, until browned and cooked through, about 8-10 minutes. Drain off any excess fat from the pot.
- Build the Flavor Base: Stir in the salt, black pepper, dried oregano, and dried basil. Cook for another minute, stirring constantly, to toast the spices and deepen their flavor. Add the tomato paste and cook, stirring, for 2-3 minutes. This step is crucial as it caramelizes the tomato paste, adding a rich, umami depth to the sauce.
- Simmer the Sauce: Pour in the crushed tomatoes, tomato sauce (or diced tomatoes), and beef/chicken broth (or water). Add the bay leaf and sugar (if using). Stir everything together well to combine. Bring the sauce to a gentle simmer.
- Low and Slow (Relatively Speaking): Once simmering, reduce the heat to low, cover the pot, and let the sauce cook for at least 30 minutes, or up to 1 hour if you have the time, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen. If the sauce becomes too thick, you can add a little more broth or water.
- Cook the Pasta: About 15-20 minutes before the sauce is ready, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (tender but still firm to the bite). Before draining the pasta, reserve about 1 cup of the starchy pasta water. This water is liquid gold for adjusting sauce consistency.
- Combine and Finish: Remove the bay leaf from the sauce. Taste the sauce and adjust seasonings if necessary (more salt, pepper, or a pinch of sugar). If you reserved pasta water, add about 1/4 to 1/2 cup to the sauce to help it cling to the pasta; this also helps emulsify the sauce. Drain the pasta well and add it directly to the pot with the sauce. Toss gently to coat every strand of spaghetti thoroughly. If using fresh basil, stir it in now.
- Serve Hot: Serve the spaghetti immediately, piled high on plates. Garnish generously with freshly grated Parmesan cheese and a sprinkle of fresh parsley or more basil, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650