Classic Spaghetti Sauce

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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh herbs or 1 teaspoon dried herbs (basil, oregano, parsley, etc.)
  • 1 pound extra-lean ground beef
  • Salt and pepper, to taste
  • Splash of red wine (optional)
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes
  • 1 pound dried spaghetti or fettuccine
  • 1/4 cup grated Parmesan cheese

Directions

Heat oil in a Dutch oven or heavy saucepan over medium heat. Add onions and mushrooms, stirring occasionally until soft and tender, 5 to 8 minutes. Stir in garlic and herbs, cooking until fragrant, about 1 minute.

Add beef and cook, breaking it up with a spoon, until it’s no longer pink, 5 to 8 minutes. Season with salt and pepper, and add a splash of wine, if using. Stir in tomato sauce and diced tomatoes; bring to a simmer. Cook until sauce thickens, about 20 minutes.

Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Drain.

Serve over hot pasta and top with Parmesan cheese.

Special notes:

Be creative and toss one or all of these pantry staples into the cooked sauce:

  • Sliced black olives
  • Pinch of red pepper flakes
  • Splash of milk, half-and-half or heavy cream
  • Diced roasted red peppers
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