📝 Instructions
= Recipe
1. Heat 1 tbsp extra-virgin olive oil in a large saucepan or Dutch oven over medium heat. Crumble 0.75 lb ground beef into the pot and cook 2-3 minutes, stirring. Add 1 small onion (finely chopped) and 2 garlic cloves (minced) and continue cooking until onion is translucent and beef is no longer pink. Drain and discard excess fat. Add 0.125 tsp cayenne pepper, 1 tsp dried basil, and 0.5 tsp dried oregano and stir.
2. Add 2 cups water, 1.5 cups marinara sauce, 3 tbsp tomato paste, and 12 oz thin spaghetti (dry, broken into thirds). Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer 12-15 minutes until spaghetti is just tender and most liquid is absorbed.
3. Turn off heat, cover, and let stand 5 minutes. Season with kosher salt and black pepper to taste. Serve sprinkled with grated Parmesan.
