Entree: United States – Spaghetti with meat sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 1 lb (454 g) ground beef (hamburger), raw
- 12 oz (340 g) spaghetti, dry
- 1 can (28 oz (796 g)) stewed tomatoes, undrained
- 3 tbsp (45 ml) tomato paste
- 1 cup (240 ml) water (for sauce)
- 4 qts (15 7/8 cups (3.8 L)) water (for boiling pasta)
- salt, to taste
- black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring 4 qts (15 7/8 cups (3.8 L)) water to a rolling boil in a 6- to 8-quart (7.68 L) pot over high heat; add salt to taste. Add 12 oz (340 g) spaghetti and cook, stirring occasionally, until al dente (about 9–11 minutes). Reserve 1/2 cup (120 ml) pasta cooking water, then drain the pasta and set aside.
2. Meanwhile, place a large (12-inch (30 cm)) skillet over medium-high heat. Add 1 lb (454 g) ground beef (hamburger), break up with a spatula, and cook, stirring and turning, until fully browned and juices run clear, about 7–9 minutes. Use an instant-read thermometer to confirm the ground beef reaches 160 F (71 C).
3. If there is excessive fat, carefully spoon off most of it, leaving a thin coating for flavor. Reduce heat to medium, add 1 can (28 oz (796 g)) stewed tomatoes (undrained) and 3 tbsp (45 ml) tomato paste, and stir to combine. Add 1 cup (240 ml) water (or a portion of the reserved pasta water) to loosen the sauce.
4. Bring to a gentle simmer, lower heat, and simmer uncovered 15–20 minutes, stirring occasionally, until the sauce has thickened and reduced to a cohesive meat sauce. Season with salt and black pepper to taste.
5. Add the drained spaghetti to the skillet (or place sauce over plated spaghetti) and toss to coat, adding up to the reserved 1/2 cup (120 ml) pasta water as needed to reach the preferred consistency. Serve immediately.

1. Bring 4 qts (3.8 L) water to a rolling boil in a 6- to 8-quart pot over high heat; add salt to taste. Add 12 oz (340 g) spaghetti and cook, stirring occasionally, until al dente (about 9–11 minutes). Reserve 1/2 cup (120 ml) pasta cooking water, then drain the pasta and set aside.
2. Meanwhile, place a large (12-inch) skillet over medium-high heat. Add 1 lb (454 g) ground beef (hamburger), break up with a spatula, and cook, stirring and turning, until fully browned and juices run clear, about 7–9 minutes. Use an instant-read thermometer to confirm the ground beef reaches 160 F (71 C).
3. If there is excessive fat, carefully spoon off most of it, leaving a thin coating for flavor. Reduce heat to medium, add 1 can (28 oz / 796 g) stewed tomatoes (undrained) and 3 tbsp (45 ml) tomato paste, and stir to combine. Add 1 cup (240 ml) water (or a portion of the reserved pasta water) to loosen the sauce.
4. Bring to a gentle simmer, lower heat, and simmer uncovered 15–20 minutes, stirring occasionally, until the sauce has thickened and reduced to a cohesive meat sauce. Season with salt and black pepper to taste.
5. Add the drained spaghetti to the skillet (or place sauce over plated spaghetti) and toss to coat, adding up to the reserved 1/2 cup (120 ml) pasta water as needed to reach the preferred consistency. Serve immediately.