Super Spaghetti Recipe

Boil water

In a large pot bring 6 qt water to a rolling boil over high heat. Add 2 tbsp kosher salt once boiling.

Cook spaghetti

Add 1 lb dried spaghetti and stir immediately to prevent sticking. Cook uncovered for 8–10 minutes or until al dente (follow package for exact time). Reserve 1 cup pasta cooking water, then drain spaghetti in a colander. Toss with 1 tbsp olive oil to keep strands separate if not serving immediately.

Sauté aromatics

Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 cup finely diced onion and sauté 5–7 minutes until translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Build sauce

Stir in 2 tbsp tomato paste and cook 1 minute. Add 28 oz crushed tomatoes, 1 cup water (or reserved pasta water), 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp salt and 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, partially covered, 15–20 minutes, stirring occasionally. If sauce becomes too thick, add a splash of reserved pasta water to loosen.

Finish

Stir in 1 cup torn fresh basil just before serving and adjust seasoning to taste. Keep warm until serving. Serve on the side.

Sauté soffritto

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet or Dutch oven over medium heat. Add 1 cup finely diced onion, 1 cup finely diced carrot and 2 finely diced celery stalks. Cook 6–8 minutes until softened and beginning to brown. Add 2 minced garlic cloves and cook 30 seconds.

Brown meat

Increase heat to medium-high, add 1 lb ground beef and 0.5 lb ground pork. Break up meat with a spoon and cook until browned and most moisture evaporates, about 6–8 minutes. Season with 1 tsp salt and 1 tsp freshly ground black pepper.

Deglaze and reduce

Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits. Cook until the wine is reduced by about half, 3–4 minutes.

Add tomatoes and simmer

Stir in 14 oz crushed tomatoes, 1 tbsp tomato paste, 1 cup stock, 0.5 tsp dried oregano, 0.5 tsp dried basil and 1 bay leaf. Bring to a low simmer, then reduce heat to low and cook gently, uncovered or partially covered, 30–40 minutes, stirring occasionally. Add water if it gets too thick.

Finish with dairy

Stir in 0.5 cup milk or cream and simmer 5 more minutes. Taste and adjust salt and pepper. Remove bay leaf. Keep warm until serving. Serve on the side.

Arrange drained spaghetti on a large serving platter or individual plates. Place chosen sauce(s) in separate warmed bowls or ladle on the side so diners can dress their own pasta.

Offer grated Parmesan, chopped parsley and cracked black pepper at the table. If desired, toss a portion of spaghetti with a few spoonfuls of the chosen sauce plus a splash of reserved pasta water to coat before plating.