Easy Weeknight Spaghetti (Print Version)

# Ingredients:

01 - 1 pound (450g) dried spaghetti.
02 - 1 pound (450g) lean ground meat like ground beef or ground turkey.
03 - 3 tablespoons olive oil.
04 - 1 cup (130g) chopped onion.
05 - 3 garlic cloves, minced, about 1 tablespoon.
06 - 2 tablespoons tomato paste.
07 - 1/2 teaspoon dried oregano.
08 - Pinch of crushed red pepper flakes.
09 - 1 cup water, broth, or dry red wine.
10 - 1 (28oz) can of crushed tomatoes.
11 - Salt and fresh ground black pepper.
12 - Handful of fresh basil leaves, plus more for serving.
13 - Parmesan cheese, for serving.

# Instructions:

01 - Heat olive oil in large pot over medium-high heat. Add ground meat and cook 8 minutes until browned, breaking into crumbles.
02 - Add onions and cook until soft, about 5 minutes. Add garlic, tomato paste, oregano, and pepper flakes. Cook 1 minute.
03 - Add water to deglaze pan. Stir in tomatoes, salt and pepper. Simmer uncovered 25 minutes, stirring occasionally.
04 - While sauce simmers, boil salted water and cook spaghetti according to package directions.
05 - Remove sauce from heat, stir in basil. Toss with pasta and let sit briefly. Serve topped with Parmesan and extra basil.

# Notes:

01 - Leftovers keep 3 days in fridge.
02 - Sauce can be made ahead and frozen.
03 - Add sugar if sauce too acidic.
04 - Can add savory boosters like fish sauce.
05 - Parmesan rind adds richness.

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