Meat Sauce Pasta
Meat sauce pasta cooks ground beef in olive oil until deeply browned for a strong Maillard reaction, then builds flavor with diced onion and garlic before adding tomato sauce and tomato paste. Simmering the sauce on low heat for at least 15 minutes allows the tomato acidity to mellow and the meat juices to concentrate. Salting the pasta water generously - as salty as the sea - seasons the noodles from the inside. Tossing the drained spaghetti directly into the sauce pan for a minute or two lets the surface starch bind with the sauce for better coating. A splash of red wine adds acidity and depth, while grated Parmesan and fresh basil at the end bring a savory-herbal finish. The dish is straightforward but rewards patience during the simmer.
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Instructions
- 1
Boil water in a large pot, add salt, and cook pasta.
- 2
Heat olive oil and saute diced onion and garlic.
- 3
Add ground beef and cook until browned.
- 4
Add tomato sauce and paste, simmer on low heat for 15 minutes.
- 5
Season with salt and pepper.
- 6
Add cooked pasta to the sauce and toss well.
- 7
Plate and top with parmesan cheese and fresh basil.
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