Ingredients
Scale
- 1 tbsp olive oil
- 1 lb (450g) ground beef (80/20 for best flavor)
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 1 tbsp sugar (balances acidity)
- Salt & black pepper to taste
- Optional: ¼ cup dry red wine, 1 Parmesan rind (for umami depth)
For serving:
- Cooked spaghetti
- Grated Parmesan cheese
- Fresh basil or parsley
Instructions
- Brown meat: Heat olive oil in a large pot or Dutch oven over medium-high. Add ground beef; cook until deeply browned (don’t just drain—let it caramelize!). Drain excess fat if needed.
- Sauté aromatics: Add onion; cook 4–5 minutes until soft. Stir in garlic; cook 30 seconds.
- Deglaze (optional): Pour in red wine, scraping up browned bits. Simmer 2 minutes until mostly evaporated.
- Build sauce: Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, salt, and pepper. Add Parmesan rind if using.
- Simmer: Reduce heat to low. Cover and simmer 30–45 minutes, stirring occasionally, until thickened and flavorful.
- Finish: Remove Parmesan rind. Taste and adjust seasoning.
- Serve over hot spaghetti, topped with Parmesan and fresh herbs.
💡 Pro Tips:
– Low and slow = deeper flavor—simmer up to 2 hours if time allows.
– For extra richness, stir in 1 tbsp butter at the end.
– Make ahead: Sauce tastes even better the next day!
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 10 min | Cook Time: 45 min | Total Time: 55 min
Servings: 6 | Calories: 260 | Net Carbs: 14g | Fats: 14g | Protein: 18g
Servings: 6 | Calories: 260 | Net Carbs: 14g | Fats: 14g | Protein: 18g