Weeknight Spaghetti Easy (Print Version)
# Ingredients:
01 -
1 cup (130g) diced onion.
02 -
About a tablespoon (3 cloves) minced garlic.
03 -
1 pound (450g) spaghetti, dried.
04 -
3 tablespoons of olive oil.
05 -
1 pound (450g) ground meat—try beef or turkey.
06 -
2 tablespoons of tomato paste.
07 -
1/2 teaspoon oregano, dried.
08 -
A small pinch of red pepper flakes.
09 -
1 cup dry red wine, broth, or water.
10 -
1 can (28oz) crushed tomatoes.
11 -
Black pepper and salt to taste.
12 -
A few fresh basil leaves, plus extras for garnish.
13 -
Parmesan for topping before serving.
# Instructions:
01 -
In a big pot, warm up the olive oil on medium-high heat.
02 -
Drop in the ground meat and cook it for about 8 minutes, stirring with a wooden spoon to break it apart until browned.
03 -
Toss in the onions and stir them around while they cook down for about 5 minutes, until soft.
04 -
Mix in tomato paste, garlic, oregano, and red pepper flakes. Stir nonstop for about a minute.
05 -
Pour in some liquid (water, wine, or broth), scraping the bottom of the pot with a wooden spoon to release stuck bits.
06 -
Add the crushed tomatoes, some salt (3/4 teaspoon), and a dash of pepper. Put it on a low simmer, uncovered, and let it bubble gently for 25 minutes. Stir it now and then, tweaking the seasoning if needed.
07 -
About 15 minutes before the sauce finishes, heat a pot of salted water. Cook the spaghetti per the package but check for doneness a minute early.
08 -
After removing sauce from the heat, stir in the fresh basil leaves. Toss with the cooked pasta, let it sit for a minute to soak up the sauce, then toss again.
09 -
Serve hot spaghetti with fresh Parmesan grated over it and more basil on top if you'd like.
# Notes:
01 -
Leftovers can go in the fridge for 3 days.
02 -
Make the sauce ahead of time and store for 3 days in the fridge or 3 months in the freezer.
03 -
Too acidic? Add a sprinkle of sugar. Too bland? A little more salt might help.
04 -
Try boosting the umami flavors with mushroom powder, fish sauce, or anchovy-based condiments.
05 -
Simmer a Parmesan rind in the sauce if you'd like a deeper flavor.