Homemade Olive Garden-Style Spaghetti with Hearty Meat Sauce

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until thoroughly browned. Drain off any excess fat and set the beef aside.

2. 2

   Reduce heat to medium. Add the chopped onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

3. 3

   Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, allowing it to deepen in color and flavor. If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.

4. 4

   Return the browned ground beef to the pot. Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, Italian seasoning, granulated sugar (if using), and red pepper flakes (if using). Season generously with salt and black pepper.

5. 5

   Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for at least 30-45 minutes, stirring occasionally. For a richer flavor, simmer for up to 1.5-2 hours, adding a splash more broth or water if it gets too thick.

6. 6

   About 15 minutes before the sauce is done, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.

7. 7

   Drain the spaghetti well. You can either toss the spaghetti directly with the sauce in the pot or serve the sauce over individual portions of spaghetti.

8. 8

   Garnish with fresh chopped parsley and a generous sprinkle of grated Parmesan cheese before serving.