Slow-simmered beef spaghetti

Ingredients

• 340 g dry spaghetti
• 500 g 90%-lean ground beef
• 1 onion (150 g), finely diced
• 1 carrot (100 g), finely diced
• 1 celery stalk (50 g), finely diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 can (800 g) crushed tomatoes
• 150 ml water
• ½ tsp kosher salt
• ¼ tsp pepper
• 15 g chopped parsley
• Salt for pasta water

Let’s make it

1. Heat olive oil in a deep saucepan. Cook onion, carrot, and celery over medium heat for 8 minutes.
2. Add beef and cook, breaking it up, until the meat reaches 160°F (71°C). Carefully drain excess fat if necessary.
3. Stir in garlic and tomato paste for 1 minute. Add tomatoes, water, salt, and pepper.
4. Simmer partly covered for 40 minutes, stirring occasionally and adding water if the sauce becomes too thick.
5. Cook spaghetti in salted water according to its package. Drain, divide among bowls, spoon over sauce, and finish with parsley.