Spaghetti My Very Favorite
"Spaghetti My Very Favorite" is a hearty and comforting pasta dish that balances rich, savory flavors with a touch of aromatic herbs. Featuring tender strands of al dente spaghetti tossed in a flavorful homemade meat sauce made with sautéed onions, garlic, and ground beef, this recipe is elevated by the addition of crushed tomatoes, a hint of tomato paste, and a perfectly seasoned blend of basil, oregano, and red pepper flakes. Simmered to perfection, the sauce wraps around every strand of spaghetti, creating a deliciously satisfying meal that’s ready in just 50 minutes. Topped with freshly grated Parmesan cheese and fragrant parsley, this family-friendly classic is ideal for weeknight dinners or cozy gatherings. Keywords: spaghetti recipe, homemade meat sauce, weeknight dinner pasta.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 500 grams ground beef
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- liters water for boiling
- 1 tablespoon salt for pasta water
Instructions
Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water for flavoring.
Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion to the pan and sauté for 3-4 minutes, or until soft and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef to the pan. Cook, breaking it apart with a spoon, until browned and fully cooked through. Drain any excess grease if necessary.
Stir in the canned crushed tomatoes and tomato paste. Mix well to combine.
Add the dried basil, dried oregano, crushed red pepper flakes, sugar, salt, and black pepper. Stir everything together.
Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally.
Add 1/4 cup of the reserved pasta water to the sauce to thin it slightly, if needed. Adjust the seasoning to taste.
Toss the cooked spaghetti into the sauce, ensuring the pasta is fully coated.
Serve hot, topped with grated parmesan cheese and chopped fresh parsley.
Nutrition Facts
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 10226 mg | 445% | |
| Total Carbohydrate | 196.0 g | 71% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 50.1 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 857 mg | 66% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4675 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
