Step by step

Method

4 steps

1. 1

   Heat 1 tablespoon olive oil in a large pot over medium. Soften 1 finely diced onion, 2 finely diced carrots, and 2 finely diced celery stalks 6–8 minutes until the onion looks translucent and the carrot softens. Add 3 minced garlic cloves for 30 seconds until fragrant.

2. 2

   Add 1 lb ground beef (or beef-pork mix) and cook, breaking it up, until no pink remains and some bits are browned, 6–8 minutes. Stir in 2 tablespoons tomato paste and cook 1 minute so it darkens and sweetens.

3. 3

   Pour in 1 can (28 oz) crushed tomatoes, 1 cup beef or chicken broth, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Simmer uncovered 25–30 minutes, stirring now and then, until the sauce thickens and looks glossy — it should mound on pasta, not puddle.

4. 4

   Stir in ½ cup whole milk or cream and simmer 5 more minutes. Meanwhile cook 12 oz spaghetti in salted water until al dente; drain and toss with the sauce (or plate pasta and ladle sauce over). Finish with grated Parmesan. You want a rich, meaty sauce that clings to every strand — not a watery tomato soup or greasy undercooked beef.