Nothing quite compares to the comforting taste of a plate of homemade spaghetti. The simplicity of the dish allows the rich tomato sauce and tender pasta to truly shine. This recipe strikes the perfect balance between savory ground beef, garlic, and herbs, while a hint of sugar rounds out the acidity of the tomatoes.
Ingredients:
- 1 lb spaghetti pasta
- 2 tbsp olive oil
- 1 lb ground beef (or Italian sausage)
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 1 tsp sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Grated Parmesan cheese (optional)
Instructions:
- Cook 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.
- Make the sauce: Heat olive oil in a large pan over medium heat. Add the ground beef (or Italian sausage) and cook until browned, breaking it into crumbles. Drain excess fat.
- Sauté vegetables: Add chopped onion and minced garlic to the meat. Cook for 3-4 minutes until onions are translucent.
- Add tomatoes: Stir in crushed tomatoes, tomato sauce, and tomato paste. Add sugar, dried basil, and oregano. Season with salt and pepper to taste. Simmer the sauce for 20-25 minutes, stirring occasionally.
- Combine: Toss the cooked spaghetti into the sauce and stir well to combine. Let the flavors meld for a few minutes.
- Serve: Garnish with fresh basil or parsley and sprinkle with Parmesan cheese if desired. Serve hot!
