INGREDENT
- 1 lb (450g) spaghetti pasta
- 1 lb (450g) ground beef
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp sugar (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and sauté until soft (about 5 minutes).
- Add garlic and cook for 1 more minute, stirring often.
- Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
- Stir in crushed tomatoes, tomato paste, sugar, oregano, basil, salt, pepper, and red pepper flakes.
- Lower heat and let sauce simmer for 20–25 minutes, stirring occasionally, until thick and flavorful.
- Add cooked spaghetti to the sauce and toss well to coat.
- Serve hot, topped with grated Parmesan and fresh parsley.
If you want, I can also give you a true retro diner-style spaghetti version like Italian-American restaurants served in the 60s–70s, with a slightly sweeter, richer sauce. Would you like me to make that?