Spaghetti with Beef and Tomato Sauce
A quick, high-protein spaghetti where the pasta water emulsifies a rich beef and tomato sauce into a glossy coating.
- Total
- 25 min
- Prep 5 · Cook 20
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Emulsifying
- Savory
- Stovetop
- Oven
Instructions
-
Bring 1000 ml water to a rolling boil in a large pot over high heat. Add 0.25 tsp salt and the spaghetti, then cook until al dente, about 8 minutes.
~8 min
Salting the water seasons the pasta from within as it absorbs liquid, and a rolling boil keeps strands moving so they don't stick.
-
While step 1 cooks
While the pasta cooks, heat a frying pan over medium-high heat. Add the beef mince and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
~5 min
Browning the mince in a hot pan develops Maillard flavor; breaking it up increases surface area for faster, even cooking.
Searing Get the pan hot before adding the mince and leave it undisturbed briefly to develop a brown crust; crowding or stirring constantly steams the meat and prevents browning.
-
Add the onion, finely chopped, to the pan and cook until softened, about 4 minutes.
~4 min
-
Stir in the canned tomatoes and remaining 0.25 tsp salt. Simmer until the sauce thickens slightly, about 5 minutes.
~5 min
Simmering evaporates water and concentrates the tomatoes, thickening the sauce so it clings to the pasta.
-
Reserve 60 ml pasta water, then drain the spaghetti. Add the spaghetti and reserved water to the pan and toss over medium heat until the sauce coats the pasta, about 1 minute.
~1 min
Starchy pasta water emulsifies with the fat in the sauce, creating a glossy coating that helps the sauce adhere to the spaghetti.
Emulsifying Toss the pasta with the sauce and starchy water over medium heat, stirring until the liquid looks creamy and coats each strand; too little water or too low heat leaves the sauce greasy.