Ingredients:

  • 450g extra-lean ground beef (90/10)
  • 15ml extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 5g kosher salt
  • 2.5g cracked black pepper
  • 450g dry spaghetti noodles
  • 680g crushed tomatoes (no sugar added)
  • 710ml low-sodium beef broth
  • 5g Italian seasoning
  • 5g red pepper flakes
  • 120ml fresh basil, chiffonade
  • 60g grated Parmigiano-Reggiano
  • 5ml fresh lemon juice

Instructions:

  1. Heat the 15ml of olive oil in your pot over medium high heat. Add the diced onion and sauté for 4 minutes until translucent and fragrant.
  2. Add the 450g of ground beef to the pot. Use your wooden spoon to break it apart until no pink remains and it begins to sizzle.
  3. Stir in the 4 cloves of minced garlic, salt, pepper, Italian seasoning, and red pepper flakes. Cook for 1 minute until the garlic smells rich and toasted.
  4. Pour in a splash of the 710ml beef broth. Scrape the bottom of the pot with your spoon until all the browned bits are dissolved.
  5. Add the remaining beef broth and the 680g of crushed tomatoes. Stir well to combine the ingredients into a uniform sauce.
  6. Snap the 450g of spaghetti in half and add it to the pot. Press the noodles down until they are completely covered by liquid.
  7. Bring the pot to a boil, then reduce the heat to medium low. Cover with a lid and simmer for 12 minutes until the noodles are tender but still have a bite.
  8. Every 3 minutes, remove the lid and give the pasta a vigorous stir. This prevents sticking and helps the sauce become velvety and thick.
  9. Turn off the heat. Stir in the 5ml of lemon juice and half of the Parmigiano Reggiano until the sauce looks glossy.
  10. Fold in the fresh basil chiffonade just before serving until the green leaves slightly wilt into the red sauce.