– 2 tbsp olive oil – 1 onion, chopped – 3 garlic cloves, minced – 500g ground beef – 400g canned tomatoe – 2 tbsp tomato paste – 1 tsp dried oregano – 1 tsp dried basil – Salt and pepper to taste – 250g spaghetti – Fresh parsley, chopped (optional) – Grated Parmesan cheese (optional)
Heat olive oil in a large pan over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and cook 1 minute.
Add ground beef to the pan, breaking it up with a spoon. Cook until browned, about 8–10 minutes, and season with salt and pepper.
Pour in canned tomatoes and tomato paste. Add oregano and basil. Stir well and bring to a gentle simmer over low heat.
Cover and simmer sauce for 20 minutes, stirring occasionally. Taste and adjust seasonings if needed for a richer, deeper flavor.
Meanwhile, bring a pot of salted water to boil. Add spaghetti and cook according to package instructions until al dente.
Drain pasta and mix into the sauce, letting it absorb the flavors for a minute. Toss well to coat all the spaghetti evenly.
Serve hot with chopped parsley and a sprinkle of grated Parmesan. This hearty meal brings the warmth of an Italian kitchen to your table.
Jamie’s style is Californian since the technique is rooted in traditional French cooking, but the flavors are inspired by Latin and Asian food and locally sourced ingredients.
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