Ingredients
1 lb. spaghetti
extra-virgin olive oil
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 garlic cloves, minced
1 onion, chopped
1/4 c. dry red wine
1 tsp. dried oregano
1 tbsp. tomato paste
1 (28-oz.) can crushed tomatoes (we used San Marzano)
3/4 c. heavy cream
1/2 c. freshly grated Parmesan
Fresh basil, for garnish
Preparation
Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions. Reserve 1 cup pasta water.Step 2In a large pot over medium-high heat, brown beef; season with salt and pepper. Break up meat with a wooden spoon and cook until browned and cooked through; remove and set aside. Add garlic and onion; cook for 3 to 5 minutes. Deglaze pan with wine. Add oregano and tomato paste; bring to a boil and simmer for 10 minutes.Step 3Add canned tomatoes and add back cooked beef; heat through. Stir in cream.Step 4Add drained pasta to the sauce and toss together. (Add reserved pasta water as necessary for desired consistency.) Garnish with cheese and fresh basil.
