Ingredients:

  • 1 lb ground beef (80/20)
  • 1 medium yellow onion, finely diced
  • 4 cloves fresh garlic, minced
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 0.5 cup beef broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 1 lb spaghetti or rigatoni
  • 0.5 cup freshly grated parmesan cheese
  • 0.5 cup reserved pasta water

Instructions:

  1. Place a large heavy-bottomed skillet over medium-high heat. Add the ground beef and cook undisturbed for 5-7 minutes to achieve a deep mahogany sear. Break into small crumbles and drain excess grease, leaving approximately 1 tablespoon in the pan.
  2. Lower heat to medium and add diced onions. Cook for 5 minutes until translucent. Stir in minced garlic and tomato paste; fry for 2 minutes until the paste caramelizes to a deep rust color.
  3. Pour in the beef broth to deglaze the pan, scraping up the fond from the bottom. Stir in crushed tomatoes, oregano, basil, and red pepper flakes. Bring to a gentle simmer, then reduce heat to low.
  4. While the sauce simmers, boil the pasta in a large pot of salted water until al dente. Reserve at least 0.5 cup of the starchy cooking water before draining.
  5. Combine the cooked pasta with the meat sauce. Add the reserved pasta water and grated parmesan cheese. Toss vigorously over low heat to create a thick, emulsified sauce that clings to the noodles.