Ingredients
400 g (14 oz) spaghetti
450 g (1 lb) ground beef
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (800 g / 28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp salt
½ tsp black pepper
1 tsp sugar (optional, to balance acidity)
1 tsp dried oregano
1 tsp dried basil
½ tsp paprika
Grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish
Instructions
Cook the spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent.
Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain excess fat if needed.
Stir in the garlic and cook for about 30 seconds until fragrant.
Add crushed tomatoes, tomato paste, salt, pepper, sugar (if using), oregano, basil, and paprika. Mix well.
Lower the heat and simmer the sauce for 20–30 minutes, stirring occasionally, until thick and rich.
Add the cooked spaghetti directly into the sauce and toss until well coated.
Serve hot, topped with grated Parmesan and fresh parsley for a classic old-school finish.