1 small onion, finely chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon olive oil
1 lb spaghetti
Grated Parmesan cheese (optional)
Directions
1. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and garlic, and sauté until they are soft and fragrant, about 3-4 minutes.
3. Add the ground beef to the skillet and cook until it is browned, breaking it up into small pieces with a spoon.
4. Stir in the crushed tomatoes, tomato sauce, and tomato paste.
5. Add the dried basil, dried oregano, salt, and pepper. Stir well to combine.
6. Reduce the heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally.
7. While the sauce is simmering, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
8. Serve the meat sauce over the cooked spaghetti and top with grated Parmesan cheese if desired.
Variations & Tips
For a healthier version, you can use ground turkey or ground chicken instead of ground beef. If you have picky eaters, try blending some extra vegetables like carrots or bell peppers into the sauce for added nutrition. For an extra touch of flavor, add a splash of red wine or a pinch of red pepper flakes to the sauce. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
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