This old-school spaghetti recipe brings back the nostalgia of hearty, home-cooked meals, brimming with rich, savory flavors. The sauce, simmered to perfection with fragrant garlic, onions, and a blend of classic Italian herbs, embodies everything comforting about traditional spaghetti. Ground beef (or Italian sausage) adds depth and heartiness to the dish, while a touch of sugar balances the acidity of the tomatoes, giving the sauce a rounded, smooth finish. Tossing the spaghetti in the sauce at the end allows the pasta to absorb the flavors, making each bite a delicious journey through time-honored tradition.
Ingredients:
- 1 lb (450g) spaghetti
- 1 lb (450g) ground beef or Italian sausage
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 can (14 oz) tomato sauce
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan cheese (optional)
- Fresh basil or parsley, chopped, for garnish
- Olive oil, for sautéing
Instructions:
1. Cook the Spaghetti:
- Fill a large pot with salted water and bring it to a boil.
- Add the spaghetti and cook according to the package instructions until al dente (about 8-10 minutes). Drain the pasta and set it aside, reserving 1 cup of the pasta water.
2. Prepare the Sauce:
- Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
- Add the chopped onions and sauté until they become soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Brown the Meat:
- Add the ground beef or Italian sausage to the skillet with the onions and garlic.
- Break the meat apart with a spatula, and cook until browned all the way through (around 7-10 minutes).
- Drain any excess fat from the pan.
4. Add Tomatoes and Seasonings:
- Stir in the crushed tomatoes, tomato paste, and tomato sauce.
- Add the sugar, oregano, basil, thyme, and crushed red pepper flakes if you like a little heat.
- Season with salt and pepper to taste.
- Mix well and bring the sauce to a gentle simmer.
5. Simmer the Sauce:
- Reduce the heat to low and let the sauce simmer uncovered for at least 20-30 minutes.
- Stir occasionally to prevent sticking and allow the flavors to meld together. If the sauce becomes too thick, add a bit of the reserved pasta water to thin it out.
6. Combine with Spaghetti:
- Once the sauce has reached your desired consistency, add the cooked spaghetti to the skillet.
- Toss the pasta in the sauce, ensuring that each strand is evenly coated.
- Let the spaghetti cook in the sauce for another 2-3 minutes so the pasta absorbs some of the flavor.
7. Serve:
- Serve the spaghetti hot, garnished with freshly grated Parmesan cheese and chopped fresh basil or parsley.
- For an extra touch of authenticity, drizzle a little olive oil over the top.
