Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped fine
- 1 lb/500g ground beef
- One 28oz can crushed or pureed tomatoes
- 3 cloves garlic, chopped
- 1 teaspoon dried oregano
- 1 good sized handful fresh parsley, chopped
- Salt and pepper, to taste
- ½ lb/250g spaghetti
- grated Pecorino Romano or Parmesan cheese for serving (optional)
- Heat 1 tablespoon of the olive oil in a large pan over medium heat.
- Add the ground beef and fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Drain and set aside.
- heat the remaining oil in the pan. Add the onions, and saute until lightly golden, 2 to 3 minutes.
- Add the garlic and fry another minute.
- Add the tomatoes, oregano, parsley and return the meat to the pan. Bring to a boil.
- Season with the salt and pepper. Reduce the heat to low, and cook for 15 minutes.
- Meanwhile cook the spaghetti according to the package instructions. Drain and serve topped with the sauce and cheese (if using).