Weeknight Spaghetti with Meat Sauce
- Meat sauce
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 lb ground beef, 85% lean, or half beef and half Italian sausage
- 1 tsp kosher salt, plus more to taste
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can crushed tomatoes, 28 oz
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp red pepper flakes (optional)
- 1 tsp granulated sugar, only if the sauce tastes sharp (optional)
- Pasta
- 1 lb spaghetti
- 1 tbsp kosher salt, for the pasta water
- Parmesan cheese, grated, for serving
Weeknight Spaghetti with Meat Sauce
- Heat the oil in a Dutch oven or large deep skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft.
- Add the beef and the teaspoon of salt. Turn the heat to medium-high and break the meat into small pieces. Cook until browned with no pink left and it reaches 160°F (71°C). Spoon off extra fat if needed.
- Stir in the garlic and tomato paste and cook until the paste darkens a shade.
- Add the crushed tomatoes, oregano, basil and pepper flakes. Bring to a bubble, then lower the heat and simmer, partly covered, stirring now and then.
- Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Cook the spaghetti until al dente, following the package time.
- Scoop out 1 cup of the starchy pasta water, then drain the spaghetti.
- Taste the sauce and add salt, or the sugar if it tastes too tangy. Toss the spaghetti with the sauce over low heat, adding splashes of pasta water until glossy. Serve with Parmesan.
- Cook to 160°F inside (check with a thermometer).