Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef or Italian sausage (450g)
  • 1 medium yellow onion, chopped (approx. 1 cup) (150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (15 ounce) can diced tomatoes, undrained (425g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 1/2 cups water (1065ml)
  • 1 pound spaghetti (450g), broken in half
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, chopped, for garnish (optional)
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Add ground beef/sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion to the pot and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, diced tomatoes, oregano, basil, and red pepper flakes (if using). Season with salt and pepper.
  4. Pour in the water and bring to a boil. Add the spaghetti, breaking it in half to fit. Make sure the pasta is submerged in the liquid.
  5. Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the pasta is cooked through and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
  6. Remove from heat and let stand for a minute or two to allow the sauce to thicken slightly. Serve immediately, garnished with fresh basil and Parmesan cheese, if desired.