Spaghetti
Delicious spaghetti with rich tomato meat sauce, topped with Parmesan and parsley, served on a white plate with a gold rim.
50 min
Total
4
Servings
Beginner
Level
Veg
Timeline
Prep 10 min, Cook 40 min.
Ingredients
For the sauce
400 g (14 oz) ground beef
2 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 tbsp tomato paste
1 can (800 g / 28 oz) crushed tomatoes
1 tsp dried oregano
1 tsp sugar
1 tsp salt and ½ tsp black pepper
For the pasta
400 g (14 oz) spaghetti
¼ cup (60 ml) pasta water, reserved
Salt, for the pasta water
To finish
60 g (½ cup) freshly grated Parmesan
2 tbsp fresh parsley, chopped
Methods
Brown. Heat the oil in a large pan over medium-high heat. Cook the beef 6-8 minutes, breaking it up, until deeply browned.
Soften. Add the onion and cook 4 minutes. Stir in the garlic and tomato paste and cook 1 minute.
Simmer. Add the crushed tomatoes, oregano, sugar, salt and pepper. Simmer on low for 25-30 minutes, stirring now and then, until rich and thick.
Boil. Meanwhile, cook the spaghetti in well-salted water until al dente. Reserve ¼ cup of the pasta water, then drain.
Combine. Toss the pasta in the sauce with a splash of pasta water for 1 minute so the sauce clings.
Finish. Plate it up and top with Parmesan and parsley.
Chef's tip:
“Brown the meat harder than feels natural. The deep-brown bits are where the flavor comes from. Finishing the pasta in the sauce with a splash of pasta water is what makes it glossy.”
Notes:
You’ll need: a large pot for the pasta.
Richer sauce: swap half the beef for ground pork, or add ½ cup red wine after the garlic.
Meat-free: skip the beef and add 250 g chopped mushrooms.
Store: 4 days in the fridge, or freeze the sauce for up to 3 months.
Contains: gluten and dairy.
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