This old spaghetti recipe is a nostalgic journey into the heart of traditional home cooking. Simple, hearty, and packed with robust flavor, it brings together the essential ingredients that have stood the test of time in kitchens around the world.
Whether you’re preparing it for a quiet family dinner or a weekend gathering, this recipe never fails to impress. With a slow-simmered meat sauce and perfectly cooked pasta, this dish embodies comfort food at its best. It’s an ideal choice for anyone who appreciates classic Italian flavors with a homemade touch. From the rich aroma to the satisfying taste, this spaghetti recipe is sure to become a staple in your home, just like it was in grandma’s kitchen.
Ingredients
- 400 grams of spaghetti
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 500 grams ground beef
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red chili flakes (optional for heat)
- 2 tablespoons tomato paste
- 800 grams canned crushed tomatoes
- 1 teaspoon sugar (to balance acidity)
- 1 bay leaf
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley or basil for garnish
Instructions
- Boil the pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving about half a cup of pasta water. - Prepare the sauce base
In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onions and sauté for 4-5 minutes until translucent. Stir in minced garlic and cook for another minute until fragrant. - Cook the meat
Add the ground beef to the pan. Break it up with a spoon and cook until browned all over, about 8-10 minutes. Drain excess fat if necessary to avoid a greasy sauce. - Season the mixture
Sprinkle salt, pepper, oregano, basil, and red chili flakes over the browned beef. Stir to combine and let the spices cook for 1-2 minutes to release their aromas. - Add tomato components
Stir in the tomato paste and cook for 2 minutes, allowing it to blend well with the meat. Add the crushed tomatoes and sugar, mixing thoroughly. Drop in the bay leaf for depth of flavor. - Simmer slowly
Lower the heat and let the sauce simmer gently for 25-30 minutes. Stir occasionally to prevent sticking. The sauce should reduce slightly and become thicker as it cooks. Remove the bay leaf before serving. - Combine spaghetti and sauce
Add the cooked spaghetti directly into the sauce, tossing well to ensure every strand is coated. If the sauce is too thick, stir in a bit of reserved pasta water to loosen it up. - Add cheese and garnish
If using, sprinkle grated Parmesan cheese over the top and toss again. Garnish with fresh parsley or basil for a bright, fresh finish. - Serve hot
Plate the spaghetti while it’s piping hot. Optionally, serve with garlic bread or a side salad for a complete meal.