Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
  • 1 pound ground beef (80/20 blend recommended) (454g)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional, for a bit of a kick!)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (6 ounce) can tomato paste (170g)
  • 1 teaspoon granulated sugar (to balance acidity)
  • ½ cup dry red wine (e.g., Chianti, Merlot) – optional
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish (optional)
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add onion and cook until softened and translucent (about 5 minutes). Add garlic and cook until fragrant (about 30 seconds).
  2. Add ground beef to the pot and cook, breaking it up with a wooden spoon, until browned. Drain off any excess fat.
  3. Stir in oregano, basil, and red pepper flakes (if using). Cook for 1 minute, allowing the spices to bloom.
  4. Add crushed tomatoes, tomato sauce, and tomato paste to the pot. Stir to combine.
  5. If using red wine, pour it into the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly (about 2 minutes).
  6. Add sugar, bay leaf, salt, and pepper. Bring the spaghetti sauce recipe to a simmer, then reduce heat to low, cover, and simmer for at least 2 hours (up to 3 hours for richer flavor), stirring occasionally to prevent sticking.
  7. Remove the bay leaf. Taste and adjust seasoning as needed. Serve hot over your favorite pasta, garnished with fresh basil and Parmesan cheese, if desired.