Spaghetti with Meat Sauce
Recipe by gingham
A rich, slow-simmered sauce that tastes like it took all afternoon. Make a double batch and freeze half.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 lb ground beef
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 tsp kosher salt, plus more for the pasta water
- 1 lb spaghetti
- Grated Parmesan, to serve
Method
Heat the oil in a large pot over medium heat. Cook the onion and carrot until soft, about 6 minutes.
Add the beef, turn the heat to medium-high, and cook, breaking it up, until browned, about 7 minutes. Spoon off any extra fat.
Add the garlic, oregano, and pepper flakes and stir for 1 minute, then stir in the tomato paste for 1 minute more.
Add the tomatoes and salt and bring to a simmer. Cook, partly covered, on low for 25 minutes, stirring now and then.
Meanwhile, cook the spaghetti in well-salted boiling water until al dente. Save 1 cup of the cooking water, then drain.
Toss the spaghetti with the sauce, adding a splash of the pasta water to loosen it. Serve with Parmesan.
Notes from the source
Half ground beef and half Italian sausage makes it even richer. The sauce freezes for up to 3 months.