Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, finely grated
  • 2 stalks celery, finely grated
  • 3 cloves garlic, minced
  • 1 lb lean ground beef (90% lean)
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 24 oz tomato passata
  • 1 tbsp Worcestershire sauce
  • ½ cup beef broth (low sodium)
  • 12 oz whole grain spaghetti
  • ¼ cup fresh parsley, chopped
  • ½ cup freshly grated Parmigiano-Reggiano

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion, grated carrots, and celery. Sauté for 4–5 minutes until the vegetables are softened and the onion is translucent. Note: Grated veg cooks faster and creates a thicker base.
  2. Stir in the minced garlic and cook for 60 seconds until it smells fragrant but hasn't turned brown.
  3. Increase heat to medium high. Add the lean ground beef to the pan. Break the meat apart with your spoon and cook until it is no longer pink and has developed a mahogany colored sear. Drain any excess fat if necessary.
  4. Stir in the dried oregano, salt, and pepper. Ensure the spices are toasted in the meat fat for about 30 seconds to wake up the oils.
  5. Pour in the tomato passata, Worcestershire sauce, and beef broth. Stir until everything is well combined.
  6. Bring the mixture to a gentle bubble, then reduce heat to low. Simmer for 10–12 minutes until the sauce has thickened and looks glossy.
  7. While the sauce simmers, boil the whole grain spaghetti in salted water until al dente. Reserve ¼ cup of pasta water before draining.
  8. Toss the cooked spaghetti directly into the sauce. Add the reserved pasta water and stir until the sauce coats every strand of pasta.
  9. Remove from heat and stir in the fresh parsley.
  10. Serve immediately with a generous dusting of Parmigiano Reggiano.