Ingredients
Scale
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 28 oz can crushed tomatoes (preferably San Marzano)
- 1 medium carrot, finely diced
- 2 celery stalks, chopped
- 1/2 cup dry red wine
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 12 oz spaghetti noodles
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Prep your ingredients by chopping onions, garlic, carrots, and celery.
- Heat olive oil in a large pot over medium heat. Sauté onions for about 5 minutes until translucent; then add garlic until fragrant.
- Increase heat slightly and add ground beef. Cook until browned all over, breaking it apart with a wooden spoon.
- Stir in crushed tomatoes and red wine, mixing well.
- Season with salt, pepper, oregano, and basil. Let the sauce simmer on low heat for at least 30 minutes.
- Boil salted water and cook spaghetti according to package instructions until al dente. Reserve some pasta water before draining.
- Combine the drained spaghetti with the sauce and add reserved pasta water if needed for consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 680
- Sugar: 7g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg