Quick Spaghetti Dinner (Print Version)
# Ingredients:
01 -
1 lb (450g) dry spaghetti.
02 -
1 lb (450g) lean ground beef or turkey.
03 -
3 tbsp olive oil.
04 -
1 cup (130g) diced onions.
05 -
3 minced garlic cloves, around 1 tbsp.
06 -
2 tbsp of tomato paste.
07 -
1/2 tsp of oregano, dried.
08 -
A pinch of crushed hot pepper flakes.
09 -
1 cup dry red wine, broth, or water.
10 -
One 28-oz can of crushed tomatoes.
11 -
Salt and freshly ground black pepper to taste.
12 -
A handful of basil leaves, with extras for plating.
13 -
Grated Parmesan cheese for topping.
# Instructions:
01 -
Place a big pot on medium-high heat and warm up the olive oil.
02 -
Toss in the ground meat and cook, crumbling it with a wooden spoon, until it's browned—this takes about 8 minutes.
03 -
Add the diced onions and let them cook for around 5 minutes, stirring every now and then, until they're soft.
04 -
Mix in the minced garlic, tomato paste, oregano, and pepper flakes. Keep stirring for about a minute as everything combines.
05 -
Pour in the liquid (your choice of water, broth, or wine). Scrape up any stuck bits with a wooden spoon.
06 -
Stir in the crushed tomatoes, toss in about 3/4 teaspoon of salt and a bit of black pepper. Let it simmer gently, uncovered, for 25 minutes while giving it the occasional stir. Adjust the taste if needed.
07 -
About 15 minutes before the sauce is done, bring a large pot of salted water to boil. Cook the spaghetti, following the package instructions, but check for doneness a couple minutes earlier.
08 -
Turn off the heat under your sauce, stir in the basil, then toss the spaghetti into the pot. Let it sit for a minute to soak the flavors, then mix again.
09 -
Dish out the spaghetti, sprinkle with grated Parmesan, and garnish with more basil leaves if you'd like.
# Notes:
01 -
Keep leftovers in the fridge and eat within 3 days.
02 -
Cook the meat sauce ahead—it will last 3 days in the fridge or 3 months in the freezer.
03 -
If the sauce tastes sharp, a tiny pinch of sugar can balance it perfectly, or a little extra salt for a flat flavor.
04 -
Add layers of flavor by tossing in a dab of anchovy paste, fish sauce, or a bit of mushroom powder.
05 -
Simmering with a Parmesan rind can make the sauce richer.