Ingredients
Method
- Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for 1 minute more until fragrant.
- Add the ground beef to the pot. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook over medium-high heat, breaking the meat up with a wooden spoon, for 7-8 minutes until fully browned with no pink remaining. Drain off excess fat and return the pot to the heat.
- Stir in the tomato paste and cook, stirring constantly, for 2 minutes until it darkens slightly and coats the meat.
- Pour in the crushed tomatoes, diced tomatoes (with their juices), and beef broth. Stir to combine. Add Italian seasoning, sugar, bay leaves, red pepper flakes (if using), and the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
- Bring the sauce to a gentle bubble, then reduce heat to low. Partially cover the pot and let the sauce simmer for 35-45 minutes, stirring every 10 minutes, until thickened and deeply flavorful. Taste and adjust seasoning as needed. Remove bay leaves before serving.
- About 10 minutes before the sauce is done, bring a large pot of generously salted water to a boil. Cook the spaghetti according to package directions until al dente, about 9-10 minutes. Before draining, scoop out ½ cup of pasta water and set aside. Drain the pasta.
- Add the drained spaghetti to the sauce and toss to coat, adding splashes of reserved pasta water as needed to reach your desired consistency. Alternatively, plate the pasta and spoon sauce on top.
- Serve immediately topped with freshly grated Parmesan cheese and chopped fresh parsley.
Nutrition
Notes
Storage: Store leftover spaghetti in an airtight container in the refrigerator for up to 4 days. The meat sauce alone can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat.
Lighter swap: Substitute ground turkey or extra-lean ground beef (93/7) in place of 80/20 ground beef for a leaner, still-nutritious version of this dish. Add a tablespoon of olive oil to the pot if the turkey starts to stick.
Sodium tip: Use low-sodium canned tomatoes and low-sodium beef broth to significantly reduce the sodium content. Season to taste at the end of cooking rather than adding salt throughout, giving you full control over the final flavor.