Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 28 oz crushed San Marzano tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1 tsp granulated sugar
  • salt to taste
  • black pepper to taste
  • 1 lb spaghetti noodles, broken in half
  • 3 cups beef broth (low sodium)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 6-quart enameled Dutch oven over medium-high heat. Add the ground beef and cook until mahogany-colored and slightly crispy.
  2. Stir in the diced onion and cook until translucent, then add the minced garlic and cook for 60 seconds until fragrant.
  3. Stir in the tomato paste and cook for another 2 minutes to remove the raw metallic taste.
  4. Pour in the crushed tomatoes, beef broth, oregano, basil, red pepper flakes, and sugar. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  5. Stir in the broken spaghetti noodles, ensuring they are mostly submerged in the liquid. Cover with the lid and simmer for 10–12 minutes, stirring occasionally to prevent sticking.
  6. Once the noodles are al dente, remove the lid and sprinkle the mozzarella and Parmesan evenly across the top.
  7. Place the Dutch oven under a broiler for 3–5 minutes until the cheese is bubbling and caramelized.
  8. Garnish with chopped fresh parsley and serve.