Spaghetti (family Feast) Recipe

Boil water

Bring 5 liters (about 20 cups) of water to a rolling boil in a very large pot over high heat. Add 2 tablespoons kosher salt once boiling.

Cook spaghetti

Add 1 pound dried spaghetti, stir to prevent sticking and return to a boil. Cook uncovered, stirring occasionally, until al dente (about 8-10 minutes, check package directions). Reserve 1 cup pasta cooking water, then drain the spaghetti in a colander. If desired, toss with 1 teaspoon olive oil to prevent sticking while sauce finishes.

Sweat aromatics

Heat 3 tablespoons extra-virgin olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add 1 cup finely diced onion, 0.5 cup grated carrot, and 2 diced celery stalks. Cook, stirring occasionally, until vegetables are softened and translucent, about 6-8 minutes. Add 4 minced garlic cloves and cook 30-60 seconds until fragrant.

Brown the meat

Increase heat to medium-high and add 1.5 lb ground beef and 0.5 lb ground pork (if using). Break meat up with a wooden spoon and cook until browned and no longer pink, about 6-8 minutes. Season with 1 tsp black pepper and about 1 tsp salt during browning. Drain excess fat, leaving a little fond in the pan for flavor (or spoon off excess if there's too much).

Build the sauce

Stir in 3 tablespoons tomato paste and cook 1-2 minutes, stirring, to caramelize slightly. Add 1 can crushed tomatoes (28 oz), 1 cup tomato sauce, and 1/2 cup beef or chicken broth. Stir to combine.

Season and simmer

Add 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp crushed red pepper flakes, 1 tsp granulated sugar, and 1 bay leaf. Bring sauce to a gentle simmer, reduce heat to low, and partially cover. Simmer for 20-30 minutes, stirring occasionally, until flavors meld and sauce thickens. If sauce becomes too thick, add up to 1/2 cup reserved pasta water or more broth to reach desired consistency.

Adjust seasoning and finish

Taste and adjust salt (add more if needed). Remove and discard the bay leaf. Stir in 1/4 cup chopped fresh basil (optional) and 1/2 cup grated Parmesan to enrich the sauce. Keep sauce warm while plating.

Add the drained spaghetti to the sauce pot or transfer sauce to the pasta pot. Toss gently to coat the strands evenly, adding 1/4 to 1/2 cup reserved pasta water as needed for a glossy finish and to help the sauce cling.

Divide spaghetti among family-style serving bowls or a large platter. Sprinkle with 1/4 cup chopped fresh parsley, additional grated Parmesan to taste, and a pinch of red pepper flakes if desired.

Serve immediately with extra cheese at the table.