Spaghetti with Italian Meat Sauce

Spaghetti with Italian Meat Sauce

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  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 1 cup chopped sweet onions
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning (available in bulk at PCC)
  • 3/4 pound ground pork, beef, chicken or turkey
  • 1 cup chopped heirloom tomatoes
  • 1/4 cup chopped fresh parsley or basil
  • Salt and pepper, to taste
  • 1/2 cup grated Pecorino Romano cheese


Bring a large pot of salted water to a boil and add pasta. Cook, according to package directions, until al dente. Drain, reserving 1/4 cup pasta water. Toss pasta with a little bit of olive oil.

While pasta is cooking, heat oil in a heavy bottomed sauté pan over medium heat. Add onions and cook, stirring, until they begin to turn golden, about 4 minutes. Stir in garlic and Italian seasoning; cook for 1 minute more. Add meat, breaking it into bite-sized pieces, and cook until it is done through. Stir in tomatoes and cook for about 2 minutes.

To give the sauce a smoother consistency, add about 1/4 cup reserved pasta water and simmer until sauce thickens and becomes silky, 3 to 4 minutes. Remove from the heat, stir in parsley or basil and season with salt and pepper.

Serve sauce over hot pasta and sprinkle with grated Pecorino.

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