The Bear Spaghetti with Tomato Meat Sauce (Printable Version)

Rustic spaghetti with rich tomato sauce, ground beef, and aromatic herbs for a comforting Italian-American meal.

# Ingredient List:

→ Pasta

01 - 14 oz dried spaghetti

→ Sauce

02 - 2 tbsp olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 lb ground beef
06 - 1 tsp dried oregano
07 - 1 tsp dried basil
08 - 1/2 tsp crushed red pepper flakes
09 - 28 oz canned crushed tomatoes
10 - 2 tbsp tomato paste
11 - 1 tsp sugar
12 - Salt and freshly ground black pepper, to taste

→ To Serve

13 - 1/2 cup grated Parmesan cheese
14 - Fresh basil leaves, for garnish
15 - Extra virgin olive oil, for drizzling

# Directions:

01 - Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and cook for 4-5 minutes, until softened. Stir in the garlic and cook for 1 minute more.
03 - Add the ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
04 - Stir in the oregano, basil, and red pepper flakes. Add the tomato paste, cooking for 1 minute to deepen the flavor.
05 - Pour in the crushed tomatoes and sugar. Season with salt and pepper. Simmer uncovered, stirring occasionally, for 20 minutes until the sauce thickens.
06 - Toss the drained spaghetti with the sauce, adding reserved pasta water as needed to reach desired consistency. Serve hot, topped with grated Parmesan, fresh basil, and a drizzle of extra virgin olive oil if desired.

# Expert Tips:

01 -
  • The sauce develops those deep concentrated flavors that usually take hours of simmering
  • Everything comes together in under an hour while still tasting like it simmered all day
  • The technique works whether you are feeding a crowd or just making leftovers for tomorrow
02 -
  • That pasta water is liquid gold, do not throw it away until you have finished seasoning and adjusting your sauce
  • Letting the tomato paste cook for a full minute in the fat transforms it from a simple ingredient into a flavor powerhouse
  • The sauce should look slightly too thick in the pan because the pasta will absorb some liquid as they sit together
03 -
  • Taste your sauce before adding the sugar, some tomato brands are naturally sweeter than others
  • Grate your Parmesan fresh from a wedge rather than using pre grated cheese for dramatically better flavor

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