SPAGHETTI WITH MEAT SAUCE

Makes: 4 to 6 servings 1 medium yellow onion

3 cloves garlic

1 tablespoon olive oil

1 pound lean ground beef

1 ½ teaspoons kosher salt, divided, plus more for the pasta water ½ teaspoon dried oregano

¼ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes (optional)

1 (2 8 -ounce) can crushed

1 . Finely chop 1 medium yellow onion and mince 3 garlic cloves. Heat 1 tablespoon olive oil in a large high-sided skillet over medium-high heat until shimmering. Add the onion, garlic, 1 pound lean ground beef, 1 teaspoon of the kosher salt, ½ teaspoon dried oregano, ¼ teaspoon black pepper and ¼ teaspoon red pepper flakes, if using. Cook, breaking the beef up into small pieces with a wooden spoon, until the beef is cooked through, 5 to 7 minutes.

2 . Carefully pour in 1 (2 8 -ounce) can crushed tomatoes and season with remaining ½ teaspoon kosher salt. Bring to a boil. Reduce the heat to medium-low and gently simmer uncovered until the sauce is slightly thickened, about 2 0 minutes.

3 . Meanwhile, bring a large pot of salted water to a boil. Add 1 pound dried spaghetti and cook for 1 tomatoes

1 pound dried spaghetti 2 teaspoons balsamic vinegar Freshly grated Parmesan cheese, for serving

minute less than the package instructions for al dente, about 9 minutes. Reserve 1 cup of the pasta cooking water and drain the spaghetti.

4 . Return the pasta to the pot. Add the sauce, reserved pasta cooking water and 2 teaspoons balsamic vinegar, and toss to combine. Bring to a simmer over medium heat, tossing continuously, until the sauce coats the pasta and everything is evenly combined, 1 to 2 minutes. Serve in bowls topped with lots of grated Parmesan cheese.

Note: The sauce, without the pasta water, can be made a day in advance and stored in an airtight container in the refrigerator. Alternatively, it can be frozen for up to three months. Let the sauce thaw in the refrigerator overnight. Rewarm the sauce in a saucepan over medium heat while you cook the pasta.