Fettuccine Chinese

dificultty

SPAGHETTI AND MEAT SAUCE

1 pound lean ground meat like beef, turkey, chicken or lamb

3 tablespoons olive oil

1 cup (130 grams) chopped onion

3 garlic cloves, minced (1 tablespoon)

2 tablespoons tomato paste

1/2 teaspoon dried oregano

Pinch crushed red pepper flakes

1 cup water, broth or dry red wine

1 (28-ounce) can crushed tomatoes

Salt and fresh ground black pepper

Handful fresh basil leaves, plus more for serving

12 ounces dried spaghetti or favorite pasta shape

1/2 cup shredded parmesan cheese

 

 

DIRECTIONS

  • MAKE SAUCE

Heat the oil in a large pot over medium-high heat (we use a Dutch oven). Add the meat and cook until browned, about 8 minutes. As the meat cooks, use a wooden spoon to break it up into smaller crumbles.

Add the onions and cook, stirring every once and a while, until softened, about 5 minutes.

Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring continuously for about 1 minute.

Pour in the water and use a wooden spoon to scrape up any bits of meat or onion stuck to the bottom of the pot. Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper. Bring the sauce to a low simmer. Cook, uncovered, at a low simmer for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly (see notes for suggestions).

  • COOK SPAGHETTI

About 15 minutes before the sauce is finished cooking, bring a large pot of salted water to the boil then cook pasta according to package directions, but check for doneness a minute or two before the suggested cooking time.

  • TO FINISH

Take the sauce off of the heat, and then stir in the basil. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Toss again, and then serve with parmesan sprinkled on top.