Spaghetti with Meat Sauce

Spaghetti with Meat Sauce

Ingredients

  • 1 medium yellow onion
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 1/2 teaspoons kosher salt, divided, plus more for the pasta water
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1 pound dried spaghetti
  • 2 teaspoon balsamic vinegar
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Finely chop 1 medium yellow onion and mince 3 garlic cloves.
  2. Heat 1 tablespoon olive oil in a large high-sided skillet over medium-high heat until shimmering.
  3. Add the onion, garlic, 1 pound lean ground beef, 1 teaspoon of the kosher salt, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes, if using.
  4. Cook, breaking the beef up into small pieces with a wooden spoon, until the beef is cooked through, 5 to 7 minutes.
  5. Carefully pour in 1 (28-ounce) can crushed tomatoes and season with the remaining 1/2 teaspoon kosher salt.
  6. Bring to a boil.
  7. Reduce the heat to medium-low and gently simmer uncovered until the sauce is slightly thickened, about 20 minutes.
  8. Meanwhile, bring a large pot of salted water to a boil.
  9. Add 1 pound dried spaghetti and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
  10. Reserve 1 cup of the pasta cooking water and drain the spaghetti.
  11. Return the pasta to the pot.
    Add the sauce, reserved pasta cooking water, and 2 teaspoons balsamic vinegar, and toss to combine.
  12. Bring to a simmer over medium heat, tossing continuously, until the sauce coats the pasta and everything is evenly combined, 1 to 2 minutes.
  13. Serve in bowls topped with lots of grated Parmesan cheese.

RECIPE NOTES
Make ahead: The sauce, without the pasta water, can be made a day in advance and stored in an airtight container in the refrigerator. Alternatively, it can be frozen for up to 3 months. Let the sauce thaw in the refrigerator overnight. Rewarm the sauce in a saucepan over medium heat while you cook the pasta.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

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