Spaghetti Recipe

Boil pasta

Bring a large pot (at least 6-8 qt) of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb dried spaghetti and cook, stirring occasionally, until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain the spaghetti and set aside.

Sauté aromatics

Heat 2 tablespoons olive oil in a large skillet or saucepan over medium heat. Add 1 cup finely diced onion and cook until softened and translucent, 5–7 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn't burn.

Brown meat

Add 1 lb ground beef to the pan. Break it up with a spoon and cook until no longer pink, 6–8 minutes. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon dried oregano. If desired, drain excess fat or leave for flavor.

Deglaze & build sauce

If using, pour in 1 cup red wine and simmer 2–3 minutes to reduce slightly and scrape up browned bits. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor.

Simmer

Add one 28 oz can crushed tomatoes and 1 teaspoon sugar (optional). Stir to combine, bring to a gentle simmer, reduce heat to low, and simmer uncovered for 20–30 minutes, stirring occasionally, until slightly thickened.

Finish

Stir in 1 tablespoon chopped fresh basil and 1 tablespoon chopped fresh parsley. Adjust seasoning with salt and pepper to taste.

Combine with pasta

Add drained spaghetti to the sauce in the pan (or transfer sauce to the drained pasta). Toss over low heat to coat. If the sauce seems tight, add reserved pasta cooking water a few tablespoons at a time (up to 1/2 cup) until silky and well-coated.

Sauté aromatics

Heat 2 tablespoons olive oil in a saucepan over medium heat. Add 1 cup finely diced onion and cook until softened, 5–7 minutes. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant.

Build sauce

Stir in 1 tablespoon tomato paste and cook 1 minute. Add one 28 oz can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon sugar (optional). Add 1 teaspoon red pepper flakes if you want a touch of heat.

Simmer

Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 15–20 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.

Finish

Stir in 2 tablespoons chopped fresh basil and 1 tablespoon chopped fresh parsley. Adjust salt and pepper to taste.

Combine with pasta

Add drained spaghetti to the sauce in the pan (or transfer sauce to the drained pasta). Toss over low heat to coat, adding reserved pasta cooking water a few tablespoons at a time (up to 1/2 cup) if needed to loosen and create a glossy sauce.

Divide spaghetti among 4 servings. Sprinkle each serving with grated Parmesan (about 1/4 cup per serving). Garnish with fresh basil leaves, a drizzle of olive oil, and freshly ground black pepper to taste. Serve immediately.