Ingredients
16 oz spaghetti
2 tbsp extra-virgin olive oil
1 medium yellow onion (finely chopped)
2 cloves garlic (minced)
1 kg ground beef
Kosher salt
Freshly ground black pepper
1 tsp Italian seasoning
1 can crushed tomatoes
1/2 cup basil, chopped
1 cup shredded mozzarella
1/4 cup Parmesan
Chopped fresh parsley, for garnish
Method
Preheat oven to 350 degrees F. Grease a medium baking dish.
Cook spaghetti according to package directions until al dente, drain, and set aside.
Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until soft and translucent, about five minutes. Stir in garlic and cook until fragrant or a minute more. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until it’s no longer pink, about eight minutes. Drain fat in a bowl, lined with paper towels and return to pan. Pour in crushed tomatoes and basil and simmer until slightly reduced, about 10 minutes. Season with more salt and pepper to taste.
Toss with spaghetti, then transfer to baking dish and top with mozzarella and Parmesan. Bake until cheese is melted and pasta is warmed through, about 20 minutes.
Garnish with parsley.
