The Bear Spaghetti with Tomato Sauce (Printable)
Rustic spaghetti with rich tomato meat sauce, aromatic herbs, and perfectly cooked pasta for a comforting Italian-American meal.
# What goes in:
→ Pasta
01 - 14 oz dried spaghetti
→ Sauce Base
02 - 2 tbsp olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 lb ground beef
→ Herbs and Spices
06 - 1 tsp dried oregano
07 - 1 tsp dried basil
08 - 1/2 tsp crushed red pepper flakes
→ Tomato Sauce
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
# Directions:
01 - Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large skillet over medium heat. Add the onion and cook 4-5 minutes until softened. Stir in the garlic and cook 1 minute more.
03 - Add ground beef to the skillet. Cook, breaking up with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
04 - Stir in oregano, basil, and red pepper flakes. Add tomato paste and cook 1 minute to deepen flavor.
05 - Pour in crushed tomatoes and sugar. Season with salt and pepper. Simmer uncovered, stirring occasionally, for 20 minutes until sauce thickens.
06 - Toss drained spaghetti with the sauce, adding reserved pasta water as needed to reach desired consistency.
07 - Serve hot, topped with grated Parmesan, fresh basil, and a drizzle of extra virgin olive oil if desired.
# Expert Advice:
01 -
- The sauce develops restaurant quality depth without requiring hours of babysitting
- This is the kind of meal that makes people ask for seconds before they've even finished their first plate
02 -
- Reserving that pasta water is not optional. It's the secret weapon that makes restaurant pasta taste different from home cooked pasta.
- Letting the tomato paste cook for a minute in the fat removes the raw canned taste and adds a deep rich flavor.
03 -
- The sauce actually tastes better the next day. Make a double batch and freeze half for those nights when cooking feels impossible.
- Don't rinse your pasta after draining. That starch helps the sauce stick and washing it away is a tragedy.