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) raw ground beef (hamburger)
- 12 oz (340 g) dry spaghetti
- 1 tbsp (15 ml) ordinary cooking oil
- 1 (14.5 oz (411 g)) can canned tomatoes, crushed, undrained
- 1 cup (240 ml) water
- 1 tsp (1 g) dried oregano
- 1 tsp (1 g) dried basil
- 1/2 tsp (1.5 g) garlic powder
- 1/2 tsp (1.5 g) onion powder
- salt, to taste
- black pepper, to taste

Instructions

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

1. Bring a large pot (at least 6 qt (5.7 L)) of water to a rolling boil over high heat; add a teaspoon of salt. Add 12 oz (340 g) spaghetti and cook, stirring occasionally, until al dente, about 8–10 minutes (follow package timing and test by biting — tender with slight bite). Reserve 1/2 cup (120 ml) pasta cooking water, then drain the pasta and set aside.
2. While the pasta cooks, heat a 12-inch (30 cm) skillet over medium-high heat and add 1 tbsp (15 ml) ordinary cooking oil. When the oil shimmers, add 1 lb (454 g) raw ground beef, break it into pieces with a spoon, and spread into an even layer. Cook without disturbing 2–3 minutes to brown, then continue stirring and breaking into bite-sized pieces until no pink remains, about 4–6 more minutes. Use an instant-read thermometer to confirm the beef reaches 160 F (71 C).
3. If the beef released excess fat, carefully tilt the pan and spoon off and discard most of the fat, leaving about 1 tbsp (15 ml) in the pan for flavor.
4. Reduce heat to medium; add the entire can of crushed canned tomatoes (14.5 oz (411 g)) and 1 cup (240 ml) water to the beef. Stir to combine, then add 1 tsp (1 g) dried oregano, 1 tsp (1 g) dried basil, 1/2 tsp (1.5 g) garlic powder, 1/2 tsp (1.5 g) onion powder, salt, and black pepper. Bring to a gentle simmer.
5. Simmer uncovered, stirring occasionally, until the sauce thickens slightly and flavors meld, about 12–18 minutes; the sauce should reduce to a spoon-coating consistency. Adjust seasoning with salt and pepper to taste.
6. Add the drained spaghetti to the skillet (or return sauce to the drained pasta pot), toss to coat; if the sauce seems tight, add up to the reserved 1/2 cup (120 ml) pasta cooking water a few tablespoons at a time to loosen. Heat together 1–2 minutes so pasta finishes in the sauce.
7. Serve hot immediately. Leftovers: cool and refrigerate within 2 hours; reheat to 165 F (74 C) before serving.

1. Bring a large pot (at least 6 qt / 5.7 L) of water to a rolling boil over high heat; add a teaspoon of salt. Add 12 oz (340 g) spaghetti and cook, stirring occasionally, until al dente, about 8–10 minutes (follow package timing and test by biting — tender with slight bite). Reserve 1/2 cup (120 ml) pasta cooking water, then drain the pasta and set aside.
2. While the pasta cooks, heat a 12-inch (30 cm) skillet over medium-high heat and add 1 tbsp (15 ml) ordinary cooking oil. When the oil shimmers, add 1 lb (454 g) raw ground beef, break it into pieces with a spoon, and spread into an even layer. Cook without disturbing 2–3 minutes to brown, then continue stirring and breaking into bite-sized pieces until no pink remains, about 4–6 more minutes. Use an instant-read thermometer to confirm the beef reaches 160 F (71 C).
3. If the beef released excess fat, carefully tilt the pan and spoon off and discard most of the fat, leaving about 1 tbsp (15 ml) in the pan for flavor.
4. Reduce heat to medium; add the entire can of crushed canned tomatoes (14.5 oz/411 g) and 1 cup (240 ml) water to the beef. Stir to combine, then add 1 tsp (1 g) dried oregano, 1 tsp (1 g) dried basil, 1/2 tsp (1.5 g) garlic powder, 1/2 tsp (1.5 g) onion powder, salt, and black pepper. Bring to a gentle simmer.
5. Simmer uncovered, stirring occasionally, until the sauce thickens slightly and flavors meld, about 12–18 minutes; the sauce should reduce to a spoon-coating consistency. Adjust seasoning with salt and pepper to taste.
6. Add the drained spaghetti to the skillet (or return sauce to the drained pasta pot), toss to coat; if the sauce seems tight, add up to the reserved 1/2 cup (120 ml) pasta cooking water a few tablespoons at a time to loosen. Heat together 1–2 minutes so pasta finishes in the sauce.
7. Serve hot immediately. Leftovers: cool and refrigerate within 2 hours; reheat to 165 F (74 C) before serving.