Spaghetti Recipe

Boil pasta

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

Sauté aromatics

Heat 2 tablespoons extra-virgin olive oil in a large sauté pan or Dutch oven over medium heat. Add 1 medium chopped yellow onion and cook until translucent, about 5–6 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.

Brown beef

Increase heat to medium-high and add 1 pound ground beef. Break it up with a spoon and cook until browned with no pink remaining, about 6–8 minutes. Drain excess fat if desired.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize. Add 28 oz crushed tomatoes and 1 cup stock, stirring to combine. Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp salt, 1 tsp black pepper, and 1 tsp red pepper flakes. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 20–25 minutes, stirring occasionally, to thicken and develop flavor.

Finish sauce

Taste and adjust seasoning. If sauce is too thick, add a splash of reserved pasta water or extra stock. Stir in 2 tablespoons chopped fresh parsley just before serving.

Make meatball mixture

In a large bowl combine 8 oz ground beef, 8 oz ground pork, 1 cup breadcrumbs, 1 tablespoon milk, 1 large egg, 1 tablespoon grated Parmesan, 1 minced garlic clove, 2 tablespoons chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until just combined; avoid overworking.

Form and brown

Shape mixture into 1 1/4-inch meatballs (about 18–20). Heat 2 tablespoons olive oil in a skillet over medium heat. Working in batches, brown meatballs on all sides, about 2–3 minutes per side; they do not need to be fully cooked through.

Finish in sauce

Transfer browned meatballs into the simmering meat sauce. Cover and simmer gently for 15–20 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and flavors have melded.

Combine and serve

If serving without meatballs, toss drained spaghetti with some of the meat sauce in the pan, adding up to 1/2 cup reserved pasta water to loosen as needed. Divide spaghetti among plates or bowls. Top with additional meat sauce (or meatballs plus sauce). Garnish with fresh basil leaves and 1/2 cup grated Parmesan. Serve immediately.