The Bear Spaghetti with Tomato Sauce (Print Version)
Hearty spaghetti with rich tomato meat sauce, aromatic herbs, and Parmesan for a comforting Italian-American meal.
# What You Need:
→ Pasta
01 - 14 oz dried spaghetti
→ Sauce Base
02 - 2 tbsp olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 lb ground beef
06 - 1 tsp dried oregano
07 - 1 tsp dried basil
08 - 1/2 tsp crushed red pepper flakes
09 - 28 oz canned crushed tomatoes
10 - 2 tbsp tomato paste
11 - 1 tsp sugar
12 - Salt and freshly ground black pepper, to taste
→ To Serve
13 - 1/2 cup grated Parmesan cheese
14 - Fresh basil leaves, for garnish
15 - Extra virgin olive oil, for drizzling
# How to Prepare:
01 - Bring a large pot of salted water to a rolling boil over high heat.
02 - Add spaghetti to boiling water and cook until al dente according to package directions. Drain pasta, reserving 1/2 cup of the starchy cooking water, and set aside.
03 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4-5 minutes until translucent and softened. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add ground beef to the skillet. Cook, breaking up meat with a wooden spoon, for 6-8 minutes until thoroughly browned and cooked through. Drain excess fat if necessary.
05 - Stir in dried oregano, dried basil, and red pepper flakes. Add tomato paste and cook for 1 minute to caramelize and deepen flavor.
06 - Pour in crushed tomatoes and sugar. Season generously with salt and pepper. Simmer uncovered over medium-low heat, stirring occasionally, for 20 minutes until sauce thickens nicely.
07 - Add drained spaghetti to the sauce and toss thoroughly to coat. Add reserved pasta water as needed to achieve desired consistency.
08 - Plate the pasta hot, topped with grated Parmesan cheese, fresh basil leaves, and a drizzle of extra virgin olive oil.
# Expert Advice:
01 -
- The sauce develops this incredible depth that usually takes hours, but you get it in under an hour
- It hits that perfect spot between weeknight practical and weekend special
02 -
- That splash of pasta water is liquid gold, it makes sauce and pasta become one thing instead of two separate things on a plate
- Letting the tomato paste cook for a full minute in the meat fat is what gives you that deep, almost caramelized flavor
03 -
- Grate your own Parmesan, the anti-caking agents in pre shredded cheese keep it from melting properly
- Room temperature meat cooks more evenly than cold straight from the fridge