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Here's the thing about Classic Spaghetti; it's all about the sauce. Everyone does love the tender spaghetti, sure, but spaghetti without the sauce? That makes no sense! You need that rich, vibrant tomato sauce, slow-simmered until sweet and deep in flavor, with fragrant herbs and juicy, savory beef cooked right into it. That's the thing that everyone will remember about Classic Spaghetti and will crave again. In fact, you may not even need the spaghetti with a sauce like this!
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Ingredients
- For the sauce:
- 1 pound ground beef
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 small green bell pepper, diced
- 1 (28-ounce) can diced tomatoes
- 1 (16-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For serving:
- spaghetti, to taste, cooked
- fresh basil, to taste, chopped
- parmesan cheese, to taste, grated
Directions
Step 1 -In a large saucepan over medium-high heat, combine the ground beef, the onion, the garlic, and the green pepper and cook, while crumbling the beef, until the meat is no longer pink, about 5-7 minutes.
Step 2 -Drain the fat from the skillet.
Step 3 -Stir the diced tomatoes, the tomato sauce, and the tomato paste into the beef mixture.
Step 4 -Season the sauce mixture with the oregano, the dried basil, the salt, and the black pepper.
Step 5 -Simmer the sauce, while stirring occasionally, until the flavors have melded together, about 1 hour.
Step 6 -Serve the sauce over top of the spaghetti, garnished with the fresh basil and the parmesan.
