About this recipe

A rich, hearty meat sauce simmered with tomatoes, aromatics, and Italian herbs, tossed with al dente spaghetti. This weeknight-friendly version delivers deep, slow-cooked flavor in under 45 minutes — perfect for the whole family.

Instructions

1. 1

   Bring a large pot of generously salted water to a boil. Meanwhile, heat the olive oil in a large skillet over ^[medium-high heat]. Add the diced medium yellow onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.

2. 2

   Add the lean ground beef 80/20 or leaner to the skillet and break it up with a wooden spoon. Cook over ^[medium-high heat] for 5–6 minutes, stirring occasionally, until browned and no pink remains. Drain any excess fat if needed.

3. 3

   Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add the crushed tomatoes, beef broth or water, basil, Italian seasoning, white sugar (if using), fine sea salt plus more for pasta water, and black pepper. Stir to combine, then reduce heat to ^[medium-low] and simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens.

4. 4

   While the sauce simmers, cook the spaghetti in the boiling salted water according to package directions until al dente. Reserve ½ cup of pasta water before draining. Drain the pasta through a colander.

5. 5

   Add the drained spaghetti directly to the skillet with the bolognese sauce. Toss well to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Taste and adjust seasoning. Serve immediately topped with freshly grated Parmesan cheese and chopped parsley.