Old-School Spaghetti

Ingredients

  • 1 lb (450g) spaghetti noodles
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 lb (450g) ground beef or Italian sausage
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp sugar (optional, to balance acidity)
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for serving
  • Fresh basil or parsley, for garnish (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
  2. Make the sauce: In a large skillet or pot, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 more minute.
  3. Brown the meat: Add ground beef (or sausage) to the pan. Cook, breaking it up with a spoon, until browned and fully cooked. Drain excess fat if needed.
  4. Simmer: Stir in crushed tomatoes, tomato paste, oregano, basil, sugar (if using), and season with salt and pepper. Bring to a simmer, reduce heat to low, and cook uncovered for 20–30 minutes, stirring occasionally.
  5. Combine: Add cooked spaghetti to the sauce and toss to coat well.
  6. Serve: Plate the spaghetti, sprinkle generously with grated Parmesan, and garnish with fresh basil or parsley if desired.

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