Old-school spaghetti is the kind of dish that brings everyone to the table. It’s a timeless, soul-warming classic made with a rich, slow-simmered tomato sauce, tender ground beef, aromatic herbs, and perfectly cooked pasta. This version skips the shortcuts and embraces the traditional method: sautéed onions and garlic, crushed tomatoes, a touch of sugar to balance acidity, and a generous sprinkle of Parmesan cheese. It’s the kind of meal that fills the kitchen with mouthwatering aromas and tastes even better the next day. Whether you’re feeding a family or craving a nostalgic bite, this spaghetti delivers comfort in every for
Ingredients:
For the Sauce:
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional)
- 2 tbsp tomato paste
- 1 can (28 oz / 800g) crushed tomatoes
- 1 can (15 oz / 425g) tomato sauce
- 1 tsp sugar (to balance acidity)
- 1 bay leaf
- ¼ cup chopped fresh parsley or 1 tbsp dried
- ¼ cup grated Parmesan cheese (plus more for serving)
For the Pasta:
- 1 lb (450g) dried spaghetti
- Salt for pasta water
- 1 tbsp olive oil (optional, for tossing)
Instructions:
1. Sauté the Aromatics
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 1–2 minutes, just until fragrant—don’t let it brown.
2. Brown the Meat
Add the ground beef to the pot. Break it up with a wooden spoon and cook until browned and no longer pink, about 8–10 minutes. Drain excess fat if needed, but leave a little for flavor.
3. Build the Flavor
Stir in the salt, pepper, oregano, basil, and red pepper flakes. Add the tomato paste and cook for 2–3 minutes to deepen the flavor. Then pour in the crushed tomatoes and tomato sauce. Stir well to combine.
4. Simmer the Sauce
Add the sugar and bay leaf. Reduce the heat to low and let the sauce simmer uncovered for 30–45 minutes, stirring occasionally. The longer it simmers, the richer the flavor. If it gets too thick, add a splash of water or beef broth.
5. Finish the Sauce
Remove the bay leaf. Stir in the chopped parsley and Parmesan cheese. Taste and adjust seasoning as needed—add more salt, pepper, or herbs to your liking.
6. Cook the Spaghetti
While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
7. Combine and Serve
You can either:
- Toss the cooked spaghetti directly into the sauce and mix until well coated, adding a splash of reserved pasta water if needed for silkiness.
- Or serve the sauce ladled generously over a bed of spaghetti for a more traditional presentation.
Top with extra Parmesan cheese and a sprinkle of fresh parsley or basil.
Tips for Success:
- For deeper flavor, simmer the sauce for up to 1 hour and stir occasionally.
- Add a splash of red wine after browning the meat for a richer, more complex sauce.
- Want a smoother sauce? Use an immersion blender before adding the meat, or blend the tomatoes before cooking.
- Leftovers taste even better the next day—store in the fridge for up to 4 days or freeze for up to 3 months.
Serving Suggestions:
- Serve with garlic bread or a crusty baguette to mop up the sauce.
- Pair with a simple green salad dressed in olive oil and vinegar.
- Add a glass of red wine like Chianti or Sangiovese for a classic Italian pairing.
Would you like a baked spaghetti version next, or maybe a vegetarian twist with mushrooms and lentils? Let’s keep the comfort food rolling!