Spaghetti Sauce

35 to 40 min4 to 6 servings

A rich meat sauce of ground beef simmered with tomato purée, aromatics, and dried herbs.

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prepPreheat a large skillet or medium pot over medium heat
60 ml olive oil	Cook onion until soft, 3–4 min	Add garlic, fennel, red pepper; cook 1–2 min	Add wine, reduce by half, 2 min	Add beef, season, cook 4–5 min; skim fat	Stir in tomato purée, herbs & sugar	Simmer 20–25 min, season to taste	Serve over pasta with basil & cheese
1 medium yellow onion, diced (about 150 g)
Salt and pepper
6 garlic cloves, minced
1/2 teaspoon fennel seeds
Crushed red pepper
120 ml cabernet sauvignon or other dry red wine
450 g ground beef
1 (28-ounce / 800 g) can tomato purée
1 tablespoon dried basil
2 tablespoons dried oregano
1 tablespoon dried parsley
2 teaspoons granulated sugar
450 g cooked spaghetti, for serving
Chopped fresh basil leaves, for serving
Freshly grated Parmesan or pecorino cheese, for serving

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