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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring a large pot of salted water to a boil. Cook the spaghetti until just tender, then save a mugful of pasta water before draining.
Warm a little oil in a wide pan. Cook the onion for 5 minutes until soft, then add the garlic for 30 seconds.
Add the beef and cook, breaking it up with a spoon, until no pink remains. Stir in the tomato purée and oregano.
Pour in the tomatoes. Let the sauce bubble gently for 20 minutes, stirring now and then. Add a splash of pasta water if it gets thick.
Toss the spaghetti through the sauce. Taste for salt, then finish with Parmesan.
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If the sauce becomes too thick, add a splash of reserved pasta water to adjust the consistency.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, but you may need to cook them longer to achieve the same consistency.
What can I use instead of beef mince?
You can substitute beef mince with turkey mince or a plant-based mince for a different flavor.
How can I make this dish spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for extra heat.
Can I make this dish ahead of time?
Yes, the sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat before serving.
Is there a vegetarian version of this recipe?
Yes, you can replace the beef mince with lentils or a meat substitute to make it vegetarian.
