Simple Spaghetti with Ground Beef Tomato Sauce
This is a straightforward meat sauce spaghetti built on browned ground beef, crushed tomatoes and dried herbs. A little pasta water helps the sauce cling to every strand. It is a dependable weeknight dinner that most families love.
Preparation Steps
Bring a large pot of well-salted water to a boil and cook the spaghetti until al dente, following the package timing. Save 1/2 cup (120 ml) of the cooking water, then drain.
While the pasta cooks, heat the oil in a large skillet over medium heat. Add the beef, season with salt and pepper and cook for 6 to 8 minutes, breaking it up, until browned with no pink left. Lift it out with a slotted spoon, leaving about a tablespoon of fat in the pan.
Cook the onion in the same pan for 3 to 4 minutes, until softened, then add the garlic and stir for 1 minute.
Stir in the tomato paste and cook for 1 minute until it darkens slightly. Add the crushed tomatoes, oregano, basil and pepper flakes and simmer for 10 to 15 minutes, stirring occasionally.
Return the beef to the sauce and simmer for 5 minutes more. Loosen with a splash of the reserved pasta water if it is too thick.
Add the drained spaghetti and toss until well coated. Taste and adjust the seasoning.
Serve topped with Parmesan and parsley.
Tips & Variations
- Cooking the tomato paste for a minute before adding the tomatoes deepens the flavor of the sauce.
- Ground turkey or a mix of beef and Italian sausage also works well.
- Store leftovers in the fridge for up to 4 days. Reheat with a splash of water until steaming hot.
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