Old-school spaghetti

1. Heat the Olive Oil
   In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.
2. Add Garlic
   Stir in the minced garlic and cook for 1 more minute, being careful not to let it brown.
3. Brown the Meat
   Add the ground beef (or beef and pork mix) to the skillet. Cook, breaking it up with a wooden spoon, until the meat is browned and no longer pink, about 8-10 minutes. Season lightly with salt and pepper.

Step 2: Build the Sauce

1. Add Tomatoes and Tomato Paste
   Stir in the crushed tomatoes, tomato sauce, and tomato paste until everything is well-combined. The tomato paste adds thickness and depth to the sauce.
2. Season the Sauce
   Add the sugar (if using), Italian seasoning, crushed red pepper flakes, and water (or beef broth). Stir well, and bring the sauce to a gentle simmer.
3. Simmer Low and Slow
   Reduce the heat to low, cover, and let the sauce simmer for at least 45 minutes, stirring occasionally. If you have time, let it go for up to 1.5 hours to deepen the flavors.
4. Adjust Seasoning
   Taste and adjust the salt and pepper as needed. If the sauce seems too thick, add a bit more water or broth. If it’s too thin, continue simmering uncovered to thicken.

Step 3: Cook the Spaghetti

1. Boil the Water
   Bring a large pot of salted water to a rolling boil. Salt is key here – it should taste like the sea to flavor the pasta.
2. Cook the Spaghetti
   Add the spaghetti and cook according to package directions until al dente. The pasta should have a slight firmness when you bite into it.
3. Drain the Pasta
   Reserve a cup of pasta cooking water, then drain the pasta and set aside.

Step 4: Combine and Serve

1. Toss with the Sauce
   Add the drained spaghetti directly to the skillet with the sauce. Toss well, using some of the reserved pasta water if needed to help the sauce coat the noodles.
2. Serve Immediately
   Divide the spaghetti among plates or serve family-style in a big bowl. Top with fresh chopped basil or parsley and a generous sprinkling of Parmesan cheese.
3. Garnish and Enjoy
   Add extra Parmesan and fresh basil or parsley on top if desired.

Tips for the Best Old-School Spaghetti

1. Use High-Quality Tomatoes
   A good-quality can of crushed tomatoes makes a big difference in flavor. San Marzano tomatoes are a great choice if available.
2. Let the Sauce Simmer
   The longer the sauce cooks, the richer and more developed the flavors will be. Slow cooking gives the sauce time to meld and balance perfectly.
3. Salt the Pasta Water Well
   Adding salt to the pasta water is essential for bringing out the flavors in the pasta.
4. Mix Meat for Richness
   A mix of ground beef and pork gives a richer, deeper flavor to the sauce, but ground beef alone works well too.
5. Add Fresh Herbs at the End
   Adding fresh basil or parsley just before serving gives a pop of color and a fresh aroma that lifts the dish.

Storing and Reheating

• Store Leftovers
  Transfer leftovers to an airtight container and refrigerate for up to 3 days.
• Reheat
  Warm the spaghetti gently on the stovetop or in the microwave. If it’s too thick, add a splash of water or broth.

Final Thoughts

This Old-School Spaghetti with Meat Sauce is all about nostalgia, flavor, and simplicity. It’s hearty, comforting, and sure to please everyone at the table. Perfect for family dinners, it’s a recipe that feels like home with every bite. Enjoy!