Easy Weeknight Spaghetti

6 servings (5 cups of sauce)

prepBring a large pot of salted water to a boil about 15 minutes before the sauce finishes cooking
3 tablespoons / 45 ml olive oil	Brown the meat	Add onion, cook until softened, 5 min	Stir in garlic, tomato paste, oregano & red pepper flakes, 1 min	Pour in liquid, scrape pan, stir in tomatoes, salt & pepper	Simmer uncovered 25 min	Remove sauce from heat, stir in basil, toss with pasta	Serve with parmesan cheese
1 pound / 450 g lean ground meat (beef, turkey, or bulk Italian sausage)
1 cup / 130 g chopped onion
3 garlic cloves, minced (1 tablespoon)
2 tablespoons tomato paste
½ teaspoon dried oregano
Pinch crushed red pepper flakes
1 cup / 236 ml water, broth, or dry red wine
1 (28 oz / 800 g) can crushed tomatoes
¾ teaspoon salt
Fresh ground black pepper to taste
1 pound / 450 g dried spaghetti noodles	Cook spaghetti al dente, drain
Handful of fresh basil leaves, plus more for serving
Parmesan cheese, for serving

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