INGREDIENTS
- 1 lb (450g) ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 can (15 oz) tomato sauce
- 1 tsp sugar
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for heat)
- 1 tbsp olive oil
- 1 lb (450g) spaghetti pasta
- Grated Parmesan cheese (for serving)
- Fresh parsley or basil, chopped (optional garnish)
Instructions
- Cook the beef:
In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onion and cook for 2–3 minutes until softened. Stir in garlic and cook for another 30 seconds. - Brown the meat:
Add ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if needed. - Make the sauce:
Stir in crushed tomatoes, tomato sauce, and tomato paste. Mix well. - Season the sauce:
Add sugar, basil, oregano, salt, pepper, and red pepper flakes. Stir to combine. - Simmer:
Reduce heat to low, cover partially, and let simmer for at least 25–30 minutes, stirring occasionally. The longer it simmers, the better the flavor. - Cook the pasta:
While the sauce simmers, cook spaghetti according to package directions in salted boiling water. Drain well. - Combine and serve:
Toss cooked pasta with the sauce or serve the sauce over a plate of spaghetti. Top with grated Parmesan and fresh herbs if desired.
Tip: Leftovers taste even better the next day!
Would you like a cheesy baked version of this too?