Spaghetti
A classic, hearty spaghetti with a rich meat tomato sauce.
Equipment
- Large Pot
- Wooden Spoon
- Colander
- Tongs
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 medium carrot peeled and diced
- 1 stalk celery diced
- 5 cloves garlic minced
- 1 lb ground beef or ground turkey, chicken, or half beef/half Italian sausage
- 1 cup beef broth
- 28 oz crushed tomatoes
- 8 oz tomato sauce
- 6 oz tomato paste
- 1 tablespoon Italian seasoning
- crushed red pepper to taste
- 2 bay leaves
- Kosher salt to taste
- black pepper to taste
- 16 oz spaghetti
- Freshly grated Parmesan cheese for garnish
- fresh basil for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the diced onion, diced carrot, and diced celery and cook, stirring occasionally, until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes; drain any excess grease.
- Pour in the beef broth, bring to a boil, then simmer for 2 minutes.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, crushed red pepper to taste, and bay leaves; season with kosher salt and black pepper.
- Reduce heat to low and simmer the sauce, partially covered, for 20 to 30 minutes, stirring occasionally; taste and adjust seasoning.
- Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions; drain well.
- Remove the bay leaves from the sauce. Toss the drained spaghetti with the meat sauce in the pot using tongs, or plate the pasta and top with sauce.
- Garnish with freshly grated Parmesan and fresh basil, then serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- The meat sauce can be frozen for up to 3 months.