Ingredients
12 oz spaghetti
1 lb ground beef
1 small onion, finely chopped
3 cloves garlic, minced
24 oz crushed tomatoes
2 tbsp tomato paste
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp sugar
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes (optional)
Grated Parmesan, for finishing
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.
Heat olive oil in a wide pot or deep pan over medium heat. Add the ground beef and cook until fully browned, breaking it up with a spoon. Drain excess fat if needed.
Add the chopped onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
Mix in the tomato paste and let it cook for 1 minute to deepen the flavor. Add crushed tomatoes, salt, black pepper, sugar, oregano, basil, and red pepper flakes if using. Stir well.
Lower the heat and let the sauce simmer uncovered for 20–25 minutes, stirring occasionally, until thick and rich.
Add the cooked spaghetti directly into the sauce. Toss gently until all the pasta is coated evenly and glossy.
Finish with grated Parmesan on top and enjoy hot, classic, and simple just like old school spaghetti should be.