The Bear Spaghetti with Meat Sauce (Printable)
Rustic spaghetti with rich tomato meat sauce, aromatic herbs, and perfectly cooked pasta for a comforting meal.
# What You’ll Need:
→ 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
# How to Prepare:
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 Advice:
01 -
- The sauce develops a depth that tastes like it simmered all day, even though it comes together in under an hour
- Its the kind of meal that makes people linger at the table, even on busy weeknights
02 -
- Reserve that pasta water even if you think you won't need it, the starchy liquid is what transforms a good sauce into a great one
- Let the sauce simmer uncovered, otherwise it won't reduce properly and you'll end up with a watery disappointment
03 -
- Grate a tiny amount of fresh nutmeg into the simmering sauce, it's a restaurant trick that makes people wonder what your secret ingredient is
- Let your finished pasta rest for two minutes before serving, this gives the sauce time to really cling to every strand