Spaghetti and Meat Sauce
A hearty pasta dish featuring spaghetti coated in a deeply flavored beef and tomato sauce. Aromatic vegetables, dried herbs, red wine, and caramelized tomato paste create a rich, balanced sauce that clings well to the pasta.
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Ingredients
For the Meat Sauce
- 1 pound ground beef preferably 85% lean
- One 28-ounce can whole peeled tomatoes preferably San Marzano, including their juices
- 1 cup yellow onion cut into 1/2-inch dice, approximately 1 medium onion
- 1/3 cup dry red wine or an equal quantity of beef broth
- 2 tablespoons freshly minced garlic
- 2 teaspoons dried basil
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 1 dried bay leaf
- 1/4 cup water
- 1 teaspoon dried parsley
- 2 tablespoons concentrated tomato paste
- 1/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper flakes optional
For Serving
- 8 to 12 ounces spaghetti
- Freshly grated Parmesan cheese optional
Instructions
- Cut the yellow onion into 1/2-inch pieces, finely mince the garlic, and measure the basil, parsley, oregano, and bay leaf so they are ready for use.
- Fill a large cooking pot with generously salted water and bring it to a vigorous boil. Begin heating the water before preparing the sauce so it will be ready when the spaghetti needs to be cooked.
- Warm the olive oil in a large, heavy-based saucepan or Dutch oven over medium heat.
- Add the diced onion and cook for approximately 3 minutes, stirring periodically, until it becomes soft and translucent.
- Stir in the minced garlic and cook for about 30 seconds, stopping as soon as it becomes fragrant. Do not allow the garlic to brown.
- Raise the heat to medium-high and add the ground beef. Break the meat into small crumbles while it cooks.
- Season the beef with the sea salt, black pepper, and optional crushed red pepper flakes. Continue cooking for 6 to 8 minutes, or until the meat is thoroughly browned.
- Drain away excess rendered fat when necessary, retaining approximately 1 tablespoon in the pot for flavor.
- Step 4: Cook the Tomato Paste and Reduce the Wine
- Add the tomato paste and sugar to the browned beef. Stir continuously for 1 to 2 minutes, allowing the paste to darken slightly and lose its raw flavor.
- Pour in the dry red wine, or substitute beef broth, and bring the mixture to a simmer. Cook for 3 to 5 minutes, until the liquid has reduced slightly.
- Pour the water and the whole peeled tomatoes, together with their juices, into the pot. Crush the tomatoes by hand before adding them, or break them apart directly in the pot with a wooden spoon.
- Stir in the dried basil, parsley, oregano, and bay leaf.
- Bring the sauce to a gentle simmer. Partially cover the pot and cook for 30 minutes, stirring from time to time. Keeping the lid slightly open allows the sauce to reduce while limiting splattering.
- Add the spaghetti to the boiling salted water and cook according to the package directions until al dente.
- Approximately 2 minutes before draining the pasta, remove and reserve 1/4 cup of the starchy cooking water.
- Drain the spaghetti, then transfer it directly into the meat sauce. Add the reserved pasta water and stir gently until the noodles are evenly coated.
- Simmer the pasta and sauce together for 2 to 3 minutes. Remove the pot from the heat and allow the dish to rest for 1 minute before serving.
- Locate and discard the bay leaf.
- Portion the spaghetti and meat sauce among serving bowls or plates. Finish each serving with freshly grated Parmesan cheese, if desired.