Ingredients

The following ingredients have 4 Servings
  • 2 teaspoon olive oil
  • 1 pound ground beef (I use lean)
  • 1 medium onion, finely chopped
  • 4 fresh garlic cloves, chopped ((4 teaspoons))
  • 1 28-ounce can (835 ml) or jar of plain tomato sauce ((regular or thick))
  • 1 6-ounce can tomato paste ((12 tbsp or 3/4 cup))
  • 1/2 teaspoon prepared mustard (optional)
  • 1 1/2 cups water
  • Garnish: Fresh grated Parmesan cheese (optional)
  • 1 1/2 tablespoon oregano
  • 1 teaspoon chili powder ((or 1/2 tsp red pepper flakes))
  • 1 teaspoon sugar ((or more to taste))
  • 1 teaspoon each, salt and black pepper
  • 3 bay leaves

Instruction

  • SAUTE GROUND BEEF AND ONIONS: Heat oil to medium-high heat in a medium-large pot and sauté onions for 3 minutes until translucent. Add ground beef and separate with a wooden spoon. Sauté meat for 3-4 minutes until all pink is gone. Add garlic and sauté 1 minute.
  • SIMMER MEAT SAUCE: Add tomato sauce, tomato paste, mustard (if using) and all seasonings. Add 1 1/2 cups water. Stir to combine. Simmer over medium-low heat (about 3 out of 10) for 1 hour, partially covered, with the lid slightly ajar. As sauce cooks, stir half way through to make sure sauce is not burning on bottom of the pot. Taste and adjust seasonings. If sauce is too thick, add a splash of water.
  • TO SERVE WITH SPAGHETTI: Cook spaghetti to al dente (or softer if preferred) in salted water according to package directions. A typical box of 375 g (10-12 oz) will serve 4-6 people. Drain. Place portions of spaghetti on plates or bowls and generously ladle on the sauce. Or toss spaghetti with meat sauce and serve in a large family-sized bowl. Pass freshly grated Parmesan cheese as a topping.