Classic spaghetti with meat sauce
(serves 4–6)
Ingredients:
For the pasta:
400–500 g spaghetti
Water (for boiling)
1 tbsp salt
For the meat sauce:
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves of garlic, minced
400–500 g minced beef (or beef and lamb mince)
1 tsp salt (adjust to taste).
½ teaspoon black pepper
1 tsp paprika
1 tsp dried oregano
1 tsp dried basil
½ teaspoon of chilli flakes (optional).
2 tbsp tomato purée
800g of crushed tomatoes or tomato sauce
½ teaspoon of sugar (optional, to balance the acidity).
¼ cup of water or beef broth
Optional finishing touches:
Fresh parsley or basil, chopped
Grated Parmesan cheese
Instructions:
1. Cook the spaghetti.
Bring a large pot of water to the boil.
Add salt, then the spaghetti.
Cook according to the package instructions until al dente.
Reserve ½ cup of the pasta water, then drain.
2. Prepare the meat sauce.
Heat the olive oil in a large pan or pot over a medium heat.
Add the onion and sauté for 3–4 minutes until soft.
Add the garlic and cook for 30 seconds (making sure it doesn’t burn).
Add the minced beef and break it up as you cook it. Cook until browned.
Season with salt, pepper, paprika, oregano, basil and chilli flakes.
Stir in the tomato purée and cook for a further 1–2 minutes.
Add the crushed tomatoes, sugar (if using) and water or broth.
Reduce the heat and simmer for 20–30 minutes, stirring occasionally.
3. Combine
Add the cooked spaghetti directly to the sauce.
Toss well until the pasta is fully coated.
Add a little reserved pasta water if needed for extra silkiness.
Serve!
Top with grated Parmesan.
Garnish with fresh parsley or basil.
Serve hot with garlic bread or a salad.
Tips:
For extra flavour, add a bay leaf while simmering.
Want it richer? Add a knob of butter at the end.
No meat? Swap the beef for mushrooms or lentils.
