Ingredients:

  • 28 oz canned San Marzano tomatoes
  • 1 lb bronze cut spaghetti
  • 1 lb lean ground beef (90/10)
  • 4 large garlic cloves
  • 0.25 cup extra virgin olive oil
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes

Instructions:

  1. Start by placing the 0.25 cup extra virgin olive oil in a cold skillet. Add the 4 sliced garlic cloves and turn the heat to medium low. This cold start allows the garlic to heat up gradually, releasing its essence into the oil without burning. Cook for 3 minutes until the garlic is translucent and fragrant. Once the garlic is soft, add the 0.5 tsp red pepper flakes and 1 tsp dried oregano, letting them sizzle for 30 seconds to wake up the oils in the dried herbs.
  2. Increase the heat to medium high and add the 1 lb lean ground beef. Use a wooden spoon to break the meat into small pieces. Cook for 6 minutes until the beef is browned and reaches an internal temp of 160°F [71°C]. Do not drain the fat unless there is more than a tablespoon; that fat is liquid gold for flavor.
  3. Add the 28 oz hand crushed San Marzano tomatoes to the skillet. Stir well to combine with the beef and aromatics. Bring the mixture to a gentle bubble, then reduce the heat to low. Simmer for 15 minutes until the sauce has thickened and the oil begins to pool slightly on the surface. This is the moment the flavors truly meld.
  4. While the sauce simmers, drop the 1 lb spaghetti into the boiling water with 2 tbsp sea salt. Cook for 8-10 minutes until the pasta is al dente (firm to the bite). Before draining, reserve about 1 cup of the starchy pasta water. Transfer the pasta directly into the sauce. Add a splash of the pasta water and toss vigorously with tongs. The starch will help the sauce bind to the noodles, creating a silky coating. Let it sit for 2 minutes before serving to allow the pasta to absorb some of the sauce.