Description
A comforting spaghetti dish with rich flavors of ground beef, savory tomatoes, and aromatic spices, perfect for family dinners and busy weeknights.
Ingredients
- 12–16 oz (340–450 g) spaghetti
- 1 tbsp olive oil
- 1 lb (450 g) ground beef or a beef/pork mix
- 1 medium yellow onion, finely chopped
- 2–3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (14 oz/400 g) crushed tomatoes or passata
- 1 cup beef or vegetable broth
- 1 tsp sugar
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp butter or a splash of cream (optional)
- Fresh parsley or chives for garnish
Instructions
- Cook the spaghetti: Bring a large pot of heavily salted water to a rolling boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- Brown the meat: In a large skillet, heat the olive oil over medium-high heat and add the ground meat. Break it up as it cooks, seasoning generously with salt and pepper until well-browned.
- Sauté the aromatics: Push the meat to one side of the skillet, then add the chopped onion. Sauté until soft and translucent, about 4–5 minutes, followed by adding the minced garlic. Cook until fragrant.
- Create the sauce: Stir in the tomato paste and cook for another 1–2 minutes. Add in the crushed tomatoes, broth, sugar, smoked paprika, and Dijon mustard. Scrape up any flavorful brown bits from the bottom of the pan.
- Simmer: Lower the heat to a gentle simmer and let the sauce cook for about 10–15 minutes to meld all the delicious flavors. Adjust seasoning as needed.
- Combine: Add the drained spaghetti directly to the sauce along with the reserved pasta water. Toss until the spaghetti is well-coated, and stir in butter or cream if desired.
- Plate and garnish: Serve warm, garnished with freshly chopped parsley or chives for that extra touch of flavor and color.
Notes
Leftover spaghetti can be stored in an airtight container in the refrigerator for 3–4 days or frozen for up to 3 months. Add sautéed bell peppers or mushrooms for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian