Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
30 mins
Cal/Serv:
1099
Jump to recipeThis simple meat sauce will persuade you to ditch the jarred stuff for good.
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Ingredients
- 1 lb.
spaghetti
extra-virgin olive oil
- 1 lb.
ground beef
kosher salt
Freshly ground black pepper
- 2
garlic cloves, minced
- 1
onion, chopped
- 1/4 cup
dry red wine
- 1 tsp.
dried oregano
- 1 Tbsp.
tomato paste
- 1
(28-oz.) can crushed tomatoes (we used San Marzano)
- 3/4 cup
heavy cream
- 1/2 cup
freshly grated Parmesan
Fresh basil, for garnish
Directions
- Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions. Reserve 1 cup pasta water.
- Step 2In a large pot over medium-high heat, brown beef; season with salt and pepper. Break up meat with a wooden spoon and cook until browned and cooked through; remove and set aside. Add garlic and onion; cook for 3 to 5 minutes. Deglaze pan with wine. Add oregano and tomato paste; bring to a boil and simmer for 10 minutes.
- Step 3Add canned tomatoes and add back cooked beef; heat through. Stir in cream.
- Step 4Add drained pasta to the sauce and toss together. (Add reserved pasta water as necessary for desired consistency.) Garnish with cheese and fresh basil.
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