Ingredients
For the Meat Sauce
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 pound ground beef
- 1 1/2 tsp dried oregano
- 1 tsp dried thyme
- 1 cup beef stock
- 28 ounces crushed tomatoes
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- Salt and pepper to taste
- 1 tsp white sugar (optional)
For the Spaghetti
- ½ pound spaghetti
For Serving
- Freshly chopped parsley
- Grated Parmesan cheese
Instructions
- Prepare the Meat Sauce: In a large skillet, heat the olive oil over medium-high heat. Add the finely chopped onions and minced garlic. Sauté for about 3-4 minutes, or until the onions become translucent, enhancing the base flavors of the sauce.
- Brown the Ground Beef: Crumble in the ground beef over the sautéed onions and garlic. Cook, stirring frequently, until the beef is browned and no longer pink, ensuring it is fully cooked and well combined with the aromatics.
- Add Seasonings and Tomato Paste: Mix in the tomato paste, dried oregano, and dried thyme. Stir thoroughly to combine, allowing the herbs and tomato paste to infuse the meat with flavor.
- Add Liquids: Pour in the crushed tomatoes and beef stock. Stir well to blend all ingredients uniformly. Bring the mixture to a boil to start melding the flavors.
- Season and Simmer: Season the sauce with salt and pepper to taste, and add white sugar if desired to balance acidity. Reduce heat to low and let the sauce simmer gently for 15-20 minutes, stirring occasionally, so the flavors develop fully.
- Cook the Spaghetti: While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta thoroughly in a colander.
- Serve: Plate the cooked spaghetti. Spoon a generous amount of the hot meat sauce over the pasta. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese. Serve immediately and enjoy your hearty meal.
Notes
- For a richer sauce, use ground beef with a slightly higher fat content but drain excess fat if needed.
- White sugar is optional; it helps cut acidity from the tomatoes and balances flavors.
- Simmering the sauce longer (up to 30 minutes) deepens flavor but 15-20 minutes works for a quick version.
- You can substitute ground turkey or chicken for a leaner option.
- Fresh herbs can be used instead of dried; increase quantity accordingly.
- Ensure salted water when cooking pasta for better seasoning.
- Leftover sauce can be refrigerated up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
