Ingredients
For the Meat Sauce:
2 tablespoons olive oil
1 lb ground beef (or a mix of beef and pork)
1 small onion, finely chopped
2 cloves garlic, minced
1 large carrot, grated or finely chopped
1 celery stalk, finely chopped
1 can (14 oz) crushed tomatoes or tomato puree
2 tablespoons tomato paste
1/2 cup red wine (optional)
1 teaspoon dried oregano
1 teaspoon dried basil (or 2 tablespoons fresh basil)
Salt and black pepper, to taste
1/2 teaspoon sugar (optional, to balance acidity)
1/4 cup grated Parmesan cheese (for serving)
For the Pasta:
12 oz spaghetti
Salt for boiling water
Optional Garnish:
Fresh parsley or basil, chopped
Additional Parmesan cheese
Instructions
1. Make the Meat Sauce
Heat olive oil in a large skillet or saucepan over medium heat.
Add chopped onions, carrots, and celery. Sauté for 5 minutes until softened.
Stir in minced garlic and cook for 1 minute.
Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain excess fat if needed.
2. Simmer the Sauce
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the crushed tomatoes and red wine (if using). Add dried oregano, basil, sugar, salt, and black pepper. Stir to combine.
Lower the heat to a gentle simmer. Cook uncovered for 20-30 minutes, stirring occasionally, until the sauce thickens.
3. Cook the Spaghetti
While the sauce simmers, cook the spaghetti in a large pot of salted boiling water according to package instructions (usually 8-10 minutes).
Drain the pasta and toss it with a little olive oil to prevent sticking.
4. Combine and Serve
Add the cooked spaghetti to the sauce and toss to coat evenly. Alternatively, serve the sauce over individual portions of spaghetti.
Garnish with freshly grated Parmesan cheese and chopped parsley or basil.
Tips
Richer Sauce: Let the sauce simmer longer (up to an hour) for even deeper flavors.
Add-Ins: Add a splash of cream for a creamy variation or mushrooms for extra texture.
Wine Substitute: If you’re skipping the red wine, replace it with beef broth.
