Spaghetti

A classic hearty spaghetti with a rich, simmered meat and tomato sauce.

Prep Time10

Cook Time40

Total Time50

Servings: 8 servings

2 tablespoons olive oil
1 medium onion diced
1 medium carrot peeled and diced
1 stalk celery diced
5 cloves garlic minced
1 lb ground beef can use ground turkey, chicken, or half ground beef/half Italian sausage
1 cup beef broth
28 oz crushed tomatoes
8 oz tomato sauce
6 oz tomato paste
1 tablespoon Italian seasoning
crushed red pepper to taste
2 bay leaves
Kosher salt to taste
black pepper to taste
16 oz spaghetti
Freshly grated Parmesan cheese for garnish
fresh basil for garnish

Heat the olive oil in a large pot over medium-high heat.
Add the diced onion, diced carrot, and diced celery and cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic and cook 1 minute until fragrant.
Add the ground beef and cook until browned, about 5 minutes, breaking it up with a wooden spoon; drain excess grease if needed.
Pour in the beef broth, bring to a boil, then simmer 2 minutes.
Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, and crushed red pepper; add the bay leaves and season with kosher salt and black pepper.
Reduce heat to low and simmer the sauce, uncovered or partially covered, for 20 to 30 minutes, stirring occasionally; taste and adjust seasoning.
Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions, then drain well.
Remove the bay leaves from the sauce. Add the drained spaghetti to the sauce and toss with tongs until combined, or plate spaghetti and top with sauce.
Garnish with freshly grated Parmesan and torn fresh basil, then serve immediately.