Spaghetti (1/2 Gallon) Recipe

Boil water

Place a large pot on high heat and add 6 quarts water. Bring to a rolling boil.

When water is boiling, add 1 tablespoon kosher salt and 1 teaspoon olive oil. Stir to dissolve.

Add 1 pound dried spaghetti, pushing strands into the water until submerged. Stir immediately to prevent sticking.

Cook uncovered at a vigorous simmer, stirring occasionally, until pasta is al dente (about 8–10 minutes — follow package for exact time).

Reserve 1/2 cup pasta cooking water, then drain the spaghetti in a colander.

Heat 1 tablespoon olive oil in a large skillet or medium saucepan over medium-high heat.

Add 1 pound ground beef to the hot pan. Break up with a spatula and brown until no longer pink, about 6–8 minutes. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper while cooking.

Push the browned beef to one side, reduce heat to medium, add the diced onion (1 cup) to the empty side with a pinch of salt and cook until softened and translucent, about 4–5 minutes. Stir the onion into the beef.

Add the minced garlic (3 cloves) and cook, stirring, until fragrant, about 30 seconds.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor.

Pour in 24 oz tomato sauce and 14.5 oz diced tomatoes (with juices). Stir to combine.

Add 1 cup beef or chicken stock, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon granulated sugar, and 1 teaspoon red pepper flakes. Stir and bring the mixture to a gentle simmer.

Reduce heat to low and simmer, uncovered or partially covered, for 15–20 minutes to meld flavors, stirring occasionally. If the sauce thickens too much, add up to 1/4–1/2 cup reserved pasta water or additional stock to reach desired consistency.

Taste and adjust seasoning with additional salt and black pepper as needed. Stir in chopped fresh parsley (2 tablespoons) if using.

If you prefer a smoother sauce, use an immersion blender for a few pulses, or mash diced tomatoes lightly with a spoon.

Add the drained spaghetti to the sauce pan (or transfer sauce to the pasta pot), toss to coat evenly. If necessary, add a splash of reserved pasta water to help the sauce cling to the pasta.

Serve spaghetti into 4 portions and top with grated Parmesan (1/2 cup total, divided).