Spaghetti with Slow-Simmered Meat Sauce
A rich, gently simmered tomato and mince sauce tossed with spaghetti. The mince browns first, then the sauce reduces until it clings to every strand.
- Total
- 50 min
- Prep 10 · Cook 40
- Serves
- 1
- Difficulty
- Medium
You'll practice: Searing · Simmering
- Savory
- Stovetop
- Oven
Instructions
-
Bring 1 l water to a boil in a large pot over high heat. While it heats, peel and finely chop the onion.
~8 min
-
Heat olive oil in a large skillet over medium-high heat. Add the mince in a single layer and cook without stirring for 3 minutes, then break it up and cook until browned, about 5 minutes more.
~8 min
Searing the mince undisturbed builds deep Maillard browning; breaking it up too early releases moisture and steams the meat.
Break the mince into small pieces only after it has browned on the first side, so it keeps a deep seared flavor rather than steaming.
Searing Leave the mince undisturbed until a brown crust forms, then break it up. Moving it too early steams the meat and loses flavor.
-
Add the chopped onion to the skillet and cook until softened and golden, 6 to 8 minutes.
~8 min
Cooking the onion in the rendered fat softens it and develops sweetness through gentle caramelization.
-
Add the tomato and 1 tsp salt. Stir, bring to a gentle simmer, then reduce heat to low and simmer uncovered until the sauce thickens and the mince is tender, about 20 minutes. Stir in 0.5 tsp black pepper.
~20 min
Simmering uncovered evaporates water, concentrating the tomato and thickening the sauce so it clings to pasta.
Simmering Keep the sauce at a gentle bubble, not a rolling boil, and stir occasionally. Simmer until it thickens and clings to a spoon.
-
While step 4 cooks
While the sauce simmers, add the spagetti to the boiling water and cook until al dente, 9 to 10 minutes. Drain in a colander.
~10 min
Cooking pasta to al dente keeps it firm and prevents it from turning mushy when tossed with the hot sauce.
-
Add the drained spagetti to the skillet and toss with the sauce over low heat for 1 minute until every strand is coated.
~1 min
Tossing the pasta in the sauce over low heat lets the starch absorb flavor and coats every strand evenly.