Southern Spaghetti Recipe

1. Boil spaghetti

Bring a large pot of salted water to a rolling boil (about 4 liters water, 1 tbsp salt). Add the spaghetti and cook until al dente according to package instructions, usually 8–10 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

2. Heat a large deep skillet or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil. Add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 6–8 minutes. Transfer the browned beef to a bowl and set aside, leaving rendered fat in the pan.

3. If the pan is very dry, add the remaining 1 tablespoon olive oil. Add the sausage (removed from casing) to the pan. Break it up and cook until browned and cooked through, about 5 minutes. Add the diced ham and cook 2 additional minutes to warm and brown slightly. Return the browned ground beef to the pan with the sausage and ham; stir to combine.

4. Push the meat mixture to one side of the pan. Add the diced onion and bell peppers to the cleared side and cook over medium heat until softened and translucent, about 5–6 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant, mixing with the meat and vegetables.

5. Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes and beef broth, scraping any browned bits from the bottom of the pan. Add oregano, basil, crushed red pepper flakes, sugar, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 15–20 minutes to meld flavors, stirring occasionally. Taste and adjust salt, pepper, or red pepper flakes as needed.

6. Add the drained spaghetti to the sauce, tossing to coat. If the sauce seems thick, add reserved pasta water a few tablespoons at a time until the sauce reaches desired consistency (you may not need the full cup). Cook together over low heat 1–2 minutes so the pasta absorbs some sauce.

7. Stir in half (about 1/2 cup) of the grated Pecorino Romano and the chopped parsley until combined. Reserve the remaining Pecorino for serving.

8. Divide the spaghetti among warm bowls or plates. Sprinkle additional Pecorino Romano to taste and finish with an extra pinch of freshly ground black pepper and a drizzle of olive oil if desired. Serve immediately.