Old-School Spaghetti 🍝
Classic, comforting, and just like grandma used to make—tender pasta smothered in a rich, meaty tomato sauce with a hint of sweetness.
Ingredients *(Serves 6-8)*
For the Sauce:
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1 lb ground beef (or a mix of beef and Italian sausage)
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 (28 oz) can crushed tomatoes
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1 (15 oz) can tomato sauce
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1 (6 oz) can tomato paste
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1 cup water or beef broth
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2 tsp sugar (balances acidity)
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2 tsp dried basil
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1 tsp dried oregano
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½ tsp salt (or to taste)
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¼ tsp black pepper
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¼ tsp red pepper flakes (optional, for heat)
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2 bay leaves
For Serving:
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1 lb spaghetti noodles
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½ cup grated Parmesan cheese
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Fresh basil or parsley, chopped (for garnish)
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Garlic bread (essential for dipping!)
Instructions
1. Brown the Meat
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In a large pot or Dutch oven, brown ground beef (and sausage, if using) over medium heat. Drain excess fat.
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Add onion and cook until soft (~5 mins). Stir in garlic and cook 30 seconds until fragrant.
2. Simmer the Sauce
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Add crushed tomatoes, tomato sauce, tomato paste, water, sugar, basil, oregano, salt, pepper, red pepper flakes, and bay leaves. Stir well.
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Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes, stirring occasionally. (The longer it simmers, the richer the flavor!)
3. Cook the Pasta
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Cook spaghetti in salted boiling water until al dente. Drain, reserving ½ cup pasta water in case the sauce needs thinning.
4. Serve
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Remove bay leaves from the sauce. Toss spaghetti with sauce (add pasta water if needed).
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Top with Parmesan and fresh herbs. Serve with garlic bread.
🌟 Old-School Secrets
✅ Sweetness Tip: Some Italians add a carrot while simmering to cut acidity (remove it later).
✅ Meatless Option: Swap beef for mushrooms or lentils.
✅ Freezer-Friendly: Sauce keeps for 3 months frozen.
Why It’s Timeless: That slow-simmered tomato richness and tender pasta combo is pure nostalgia. Perfect for Sunday dinners or anytime you need a hug in a bowl. ❤️
Pair With: A simple green salad and a glass of Chianti. 🍷
Pro tip: Leftovers taste even better the next day—the flavors marry overnight! 😉