Ingredients
1tbspolive oil
1lb85% lean ground beef
salt and freshly ground black pepper
1small yellow onion,finely chopped
3clovesgarlic,(1 tbsp), minced
28oztomatoes,(1 can), crushed
¾cupwater,or as needed
2½tbsptomato paste
¼cupfresh basil,(1 packed), chopped
¾tsporegano,dried
¼cupparmesan,finely shredded, plus more for serving
fresh parsley,chopped for garnish, optional
Preparation
Heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
Add beef in crumbles, leaving space between them, and let sear on bottom for about 3 minutes until golden brown.
Then start crumbling beef and continue to cook, tossing and crumbling occasionally for about 3 minutes more until fully cooked through.
Transfer beef to a large plate lined with paper towels, leave 1 tablespoon rendered fat or olive oil in skillet
Reduce skillet heat to medium, add onion and saute 4 minutes. Add garlic saute 1 minute longer.
Stir in crushed tomatoes, water, tomatoes paste, cooked beef, basil and oregano. Season with salt and pepper to taste.
Bring to a light boil then reduce heat to low, cover and simmer for 15 to 20 minutes until onions are tender. Thin with a little more water as needed (or thicken with a little more tomato paste as needed).
Stir in parmesan. Serve warm with cooked spaghetti, garnish with more parmesan and parsley.
