Classic Italian Minced Meat Pasta

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.

2.While the pasta cooks, heat the olive oil in a large skillet over medium heat.

3.Add the finely chopped onion and sauté for 4-5 minutes until translucent and soft.

4.Add the minced garlic and cook for another 1 minute until fragrant, stirring frequently to avoid burning.

5.Increase the heat to medium-high and add the minced beef to the skillet. Break it up with a wooden spoon and cook until browned and no longer pink, about 6-8 minutes.

6.Drain any excess fat from the skillet if necessary.

7.Reduce heat to medium and pour in the tomato passata. Stir to combine with the meat.

8.Add the dried oregano, dried basil, and sugar. Season with salt and freshly ground black pepper to taste.

9.Simmer the sauce gently for 15-20 minutes, stirring occasionally. If the sauce thickens too much, add a splash of reserved pasta water to loosen it.

10.Taste and adjust seasoning if needed.

11.Add the cooked spaghetti directly into the sauce and toss well to coat the pasta evenly. If desired, add a little more pasta water to achieve your preferred sauce consistency.

12.Serve the pasta hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.