Ingredients
2 tbsp. extra-virgin olive oil
1 onion, finely chopped
1 large carrot, peeled and finely diced
1 stalk celery, finely diced
2 cloves garlic, grated
2 tsp. tomato paste
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried oregano
Kosher salt
McCormick Black Pepper
1 lb. ground beef
1 (28-oz.) can crushed tomatoes
1 3/4 c. whole milk
1/4 c. heavy cream
1/2 c. freshly chopped parsley
1/2 lb. spaghetti, broken in half
8 oz. shredded Fontina
Preparation
Step 1In a large Dutch oven (or pot) over medium-low heat, heat oil. Add onion, carrot, celery, and garlic and cook until soft and caramelized, about 12 minutes. Add tomato paste, red pepper flakes, oregano, 1 teaspoon salt and ½ teaspoon black pepper and cook for 2 minutes.Step 2Increase heat to medium-high, then add ground beef, breaking up meat with a wooden spoon. Cook until no longer pink, about 6 minutes, then drain fat. Return pot to heat and add crushed tomatoes, milk, and cream and bring to a boil. Simmer for 20 minutes, then stir in parsley.Step 3Meanwhile, in a medium pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 2 ½ cups pasta water, then drain pasta.Step 4Stir 2 cups pasta water into soup. If soup is too thick, gradually add remaining pasta water. Step 5Divide pasta between bowls and ladle hot soup over spaghetti. Immediately sprinkle with cheese to serve.
