Ingredients
- 12 oz (340 g) spaghetti
- Salt, for boiling water
- Sauce
- 1 lb (450 g) ground beef (or beef & pork mix)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (14 oz / 400 g) tomato sauce
- 2 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and black pepper, to taste
- For serving (optional):
- Grated Parmesan cheese
- Fresh basil or parsley
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet or pot over medium heat.
- Add onion and cook until soft, about 3–4 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add ground beef and cook until browned; drain excess fat.
- Stir in crushed tomatoes, tomato sauce, and tomato paste.
- Add sugar (if using), basil, oregano, salt, and pepper.
- Reduce heat and simmer uncovered for 25–40 minutes, stirring occasionally.
- Taste and adjust seasoning.
- Serve sauce over spaghetti and top with Parmesan.
Notes
- Simmer longer for deeper flavor—grandma always did.
- Add a splash of pasta water to loosen sauce if needed.
- Substitute ground turkey for a lighter version.
- Sauce freezes well for up to 3 months.