Easy Weeknight Spaghetti (Print Version)

# Ingredients:

01 - 450g (1 pound) dried spaghetti or similar pasta.
02 - 450g (1 pound) minced lean meat, like beef or poultry.
03 - 3 tablespoons of extra-virgin olive oil.
04 - 130g (1 cup) finely chopped onions.
05 - About 1 tablespoon (3 medium-sized garlic cloves), minced.
06 - 2 large spoonfuls of tomato concentrate.
07 - A small amount (1/2 teaspoon) of dried oregano.
08 - A pinch of crushed red chili flakes, optional for spice.
09 - 1 cup of your choice: stock, water, or even dry red wine.
10 - 1 can (about 800g or 28oz) of crushed tomatoes.
11 - Season to taste with salt and freshly milled black pepper.
12 - A handful of fresh basil leaves; extras for garnishing later.
13 - Grated Parmigiano-Reggiano cheese (Parmesan) for serving.

# Instructions:

01 - Warm up the olive oil over medium-high heat in a large cooking pot.
02 - Drop in the ground meat and break it up into smaller chunks as it browns for about 8 minutes.
03 - Sprinkle in the chopped onion and stir occasionally, letting them soften for roughly 5 minutes.
04 - Toss in the minced garlic, tomato concentrate, oregano, and red pepper flakes. Stir continuously while they cook for about a minute.
05 - Pour in the water, wine, or broth and scrape loose any tasty bits stuck to the base of the pot with a wooden spoon.
06 - Pour in the canned tomatoes, add about 3/4 teaspoon of salt, crack in some pepper, and let the sauce bubble gently on low heat for 25 minutes. Stir occasionally and adjust the seasoning along the way.
07 - About 10 minutes before the sauce is done, bring a big pot of salted water to a boil. Cook the spaghetti according to the instructions on the package, but start checking earlier to avoid overcooking.
08 - Turn off the heat, stir in the fresh basil, then mix the cooked spaghetti into the sauce. Let it sit for a bit to soak up flavors before tossing again.
09 - Serve the spaghetti topped with extra Parmesan and a couple of basil leaves, if you want.

# Notes:

01 - You can store any leftover spaghetti and sauce in the fridge for up to three days.
02 - The meat sauce stays fresh for 3 days in the fridge or up to 3 months in the freezer, so you can make it ahead of time.
03 - Feel free to balance out tangy flavors in the sauce by adding a sprinkle of sugar or a pinch of extra salt if needed.
04 - Want more depth of flavor? Stir in a splash of fish sauce, mushroom seasoning, or anchovy-based condiments.
05 - Cooking the sauce along with a Parmesan cheese rind can give it a richer flavor.

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