Italian Recipe

Boil pasta

Bring a large pot of water (about 4-5 liters) to a rolling boil. Add 1 tablespoon salt. Add 12 oz spaghetti and cook according to package directions until al dente, usually 8–10 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside. Drizzle 1 teaspoon olive oil over pasta if not serving immediately to prevent sticking.

Prep vegetables

While the water heats and pasta cooks, finely chop the onion, mince the garlic, and dice the carrot and celery so they are ready to add when needed.

Sweat aromatics

Heat 2 tablespoons extra-virgin olive oil in a large sauté pan or heavy-bottomed pot over medium heat. Add the chopped onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant but not browned.

Brown the meat

Increase heat to medium-high. Add 12 oz ground beef (or pork/beef mix) to the pan, breaking it up with a spoon. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if there is a lot, leaving a tablespoon for flavor.

Deglaze

If using, pour in 1 cup dry red wine to deglaze the pan. Scrape any brown bits from the bottom with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. If not using wine, add 1 cup stock at this step.

Build the tomato sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to caramelize slightly. Add the 28 oz crushed tomatoes, 1 cup stock (if not already added), 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon crushed red pepper flakes, 1 teaspoon sugar, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, reduce heat to low, and cook uncovered for 15–25 minutes, stirring occasionally, until it thickens and flavors meld. Taste and adjust salt, pepper, or sugar as needed. If the sauce becomes too thick, add a few tablespoons of reserved pasta water or stock to reach desired consistency.

Finish with herbs

Stir in torn fresh basil leaves and 2 tablespoons chopped parsley in the last 1–2 minutes of cooking for a fresh herbal lift.

Toss pasta with sauce

Add the drained spaghetti to the pan with the sauce (or return sauce to a large serving pot and add pasta). Toss together over low heat for 1–2 minutes so the pasta absorbs some sauce. If the mixture seems dry, add 2–4 tablespoons of reserved pasta water until silky.

Plate and garnish

Divide the pasta among 4 plates. Sprinkle each serving with freshly grated Parmigiano-Reggiano (about 1/4 cup per serving) and a pinch of chopped parsley. Serve immediately.