Would You Eat This Old School Spaghetti with Just Ground Beef

Ingredients:

1 1/2 pounds ground beef (80/20 fat ratio preferred)

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1 medium onion, diced

3 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

1 can (6 ounces) tomato paste

1 cup water or beef broth (for thinning the sauce)

1 teaspoon sugar (optional, to balance acidity)

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes (optional, for a hint of spice)

12 ounces spaghetti, cooked al dente

Fresh parsley or parmesan cheese for garnish (optional)

1. Cook the Beef:

Heat a large skillet or pot over medium heat.

Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Drain any excess grease and set aside.

2. Sauté Onion and Garlic:

In the same skillet, add the diced onion and cook until translucent, about 3–4 minutes.

Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.

3. Make the Sauce:

Add the crushed tomatoes, tomato paste, and water (or broth) to the skillet. Stir to combine.

Add sugar (if using), dried oregano, basil, and red pepper flakes. Mix well.

Return the cooked ground beef to the skillet and stir into the sauce.

Reduce the heat to low and let the sauce simmer for 20–30 minutes, stirring occasionally to develop flavor.

4. Cook the Spaghetti:

While the sauce simmers, bring a large pot of salted water to a boil.

Cook the spaghetti according to package instructions until al dente. Drain and set aside.

5. Combine and Serve:

Add the cooked spaghetti to the skillet with the sauce, tossing to coat evenly.

Taste and adjust seasoning with additional salt or pepper if needed.

6. Garnish and Enjoy:

Garnish with chopped fresh parsley or grated parmesan cheese if desired. Serve hot.