This recipe celebrates the timeless comfort of a classic spaghetti dish, focusing on the rich, savory depth of a well-seasoned ground beef sauce without the addition of sausage. It’s a nostalgic journey back to simple, hearty meals that satisfy the soul. The sauce is simmered slowly to allow the flavors to meld beautifully, coating every strand of al dente spaghetti. This version emphasizes the purity of the beef and tomato flavors, creating a comforting and familiar taste that appeals to all ages. It’s perfect for a weeknight dinner, a family gathering, or whenever you crave a taste of home. The beauty of this recipe lies in its straightforward approach, allowing the quality of the ingredients to shine through. It’s a dish that evokes memories of childhood dinners and warm, inviting kitchens.
Ingredients:
- 1 tablespoon olive oil
- 1.5 lbs (about 680g) lean ground beef
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 1 (28 ounce / 794g) can crushed tomatoes
- 1 (15 ounce / 425g) can tomato sauce
- 1 (6 ounce / 170g) can tomato paste
- 1 cup (240ml) beef broth or water
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon red pepper flakes (optional, for a hint of heat)
- 1 bay leaf
- 1 tablespoon granulated sugar (to balance acidity, optional)
- Salt to taste
- Freshly ground black pepper to taste
- 1 lb (450g) spaghetti
- Fresh parsley, chopped (for garnish)
- Parmesan cheese, grated (for serving)
Instructions:
- Brown the Ground Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is thoroughly browned and no pink remains. Drain off any excess fat.
- Sauté Aromatics: Reduce the heat to medium. Add the finely chopped onion to the pot with the browned ground beef. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
- Build the Sauce Base: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly. This step helps to deepen the tomato flavor and remove any raw taste.
- Add Tomatoes and Liquids: Pour in the crushed tomatoes, tomato sauce, and beef broth (or water). Stir well to combine, scraping up any browned bits from the bottom of the pot.
- Season the Sauce: Add the dried oregano, dried basil, dried thyme (if using), red pepper flakes (if using), bay leaf, and granulated sugar (if using). Season generously with salt and freshly ground black pepper. Stir everything together.
- Simmer the Sauce: Bring the sauce to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let the sauce cook for at least 1 hour, or preferably 2-3 hours, stirring occasionally. The longer the sauce simmers, the more the flavors will develop and meld. If the sauce becomes too thick, you can add a little more beef broth or water.
- Cook the Spaghetti: About 20 minutes before you plan to serve, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (firm to the bite).
- Combine and Serve: Once the spaghetti is cooked, drain it well. You can either add the drained spaghetti directly to the pot with the sauce and toss to coat, or serve the spaghetti on individual plates and spoon the sauce generously over the top.
- Garnish and Enjoy: Remove the bay leaf from the sauce before serving. Garnish with fresh chopped parsley and a generous sprinkle of grated Parmesan cheese. Serve hot and enjoy your classic “old school” spaghetti!