INGREDENT
- 1 lb (450g) spaghetti
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450g) ground beef (or ground pork/beef mix)
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & black pepper to taste
- Fresh parsley (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Drain and set aside.
- In a large skillet or saucepan, heat olive oil over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain excess fat if needed.
- Stir in crushed tomatoes, tomato paste, sugar, oregano, basil, salt, and pepper. Reduce heat to low and let the sauce simmer for 20–30 minutes, stirring occasionally.
- Taste and adjust seasoning.
- Toss cooked spaghetti with the sauce or serve the sauce ladled over the pasta.
- Garnish with fresh parsley and a generous sprinkle of Parmesan cheese.
Would you like me to make this a classic Italian-American style (meat-heavy) or a more traditional Italian style (lighter, less meat, more olive oil and herbs)?