The Blind Chef

Ingredients

• 12 oz spaghetti
• 1 lb ground beef
• 1 can (28 oz) crushed tomatoes
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan for serving

Instructions

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1. Bring a large pot of salted water to a boil.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
3. Add the garlic and cook for 1 minute, stirring, until fragrant.
4. Add the ground beef and cook, breaking it up with a spoon, until browned throughout. Drain any excess fat.
5. Stir in the crushed tomatoes and oregano. Season with salt and pepper. Simmer on low for 15 minutes.
6. While the sauce simmers, cook the spaghetti according to the package directions until al dente. Reserve 1/2 cup of pasta water before draining.
7. Add the drained pasta to the sauce and toss to coat, adding a splash of pasta water if needed to loosen the sauce.
8. Serve with grated Parmesan on top.