- 1 Pound Lean Ground Meat (like beef, turkey, chicken or lamb)
- 3 tablespoons Olive Oil
- 1 Cup Onion (chopped)
- 3 Cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1/2 teaspoon Dried Oregano
- Pinch of crushed red pepper flakes
- 1 Cup Water
- Broth or Dry Red Wine
- 1 Can Crushed Tomatoes
- Fresh ground black pepper
- Handful fresh basil leaves (plus more for serving)
- 12 Ounces Dried Spaghetti (or favorite pasta shape)
- 1/2 Cup Shredded Parmesan Cheese
- Heat the oil in a large pot over medium-high heat (use a Wide one).
- Add the meat and cook until browned, about 8 minutes. As the meat cooks, use a wooden spoon to break it up into smaller crumbles.
- Add the onions and cook, stirring every once and a while, until softened, about 5 minutes.
- Stir in the garlic, tomato paste, and red pepper flakes and cook, stirring continuously for about 1 minute.
- Pour in the water and use a wooden spoon to scrape up any bits of meat or onion stuck to the bottom of the pot. Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper. Bring the sauce to a low simmer. Cook, uncovered, at a low simmer for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly.
- About 15 minutes before the sauce is finished cooking, bring a large pot of salted water to the boil then cook pasta according to package directions, but check for doneness a minute or two before the suggested cooking time.
- Take the sauce off of the heat, and then stir in the basil. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Toss again, and then serve with parmesan.
- Serve with hot toasted garlic bread.