Spaghetti With Ground Beef Recipe

Bring water to boil

Pour 4 liters of cold water into a large pot and bring to a rapid boil over high heat. Add 1 tablespoon salt once boiling.

Cook spaghetti

Add 12 oz dried spaghetti to the boiling water, stir to separate, and cook uncovered according to package directions (typically 8–10 minutes) until al dente. Stir occasionally to prevent sticking. If using, drizzle 1 tsp olive oil into the water to reduce foaming.

Reserve pasta water and drain

Before draining, ladle or measure out 1 cup of pasta cooking water and set aside. Drain the spaghetti in a colander and set aside while you finish the sauce.

Heat pan and soften aromatics

Heat a large deep skillet or sauté pan over medium heat. Add 1 tablespoon extra-virgin olive oil. When shimmering, add 1 cup finely chopped yellow onion and cook, stirring occasionally, until translucent and softened, about 4–5 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Brown the ground beef

Increase heat to medium-high and add 1 lb ground beef to the pan with the softened onions and garlic. Break the meat into small pieces with a spatula. Cook until browned with no pink remaining, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper during browning. If excess fat accumulates (more than about 2 tbsp), carefully drain or spoon off most but leave a little for flavor.

Build the tomato sauce

Reduce heat to medium. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly and deepen flavor. Add 28 oz crushed tomatoes, 1 cup broth, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp granulated sugar, and 1 tsp red pepper flakes (optional). Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low and partly cover. Simmer uncovered or partially covered for 12–15 minutes, stirring occasionally, to thicken and allow flavors to meld. Taste and adjust seasoning with additional salt and pepper as needed (start with another 1/4 tsp salt if necessary).

Combine pasta and sauce

Add the drained spaghetti to the sauce in the pan. Toss to coat, adding reserved pasta water, a few tablespoons at a time, until the sauce clings to the noodles and reaches desired consistency (use 1/4–3/4 cup reserved pasta water as needed). Cook together over low heat for 1–2 minutes so the pasta absorbs some sauce.

Finish and serve

Remove from heat and stir in 2 tablespoons chopped fresh parsley or basil. Plate portions, sprinkle with grated Parmesan (about 1/4 cup per serving) and a crack of black pepper. Serve immediately.