- 1 pound 85% lean ground beef
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly cracked pepper
- 2 tablespoons tomato paste
- 1 (16oz) can Hunts Tomato Sauce
- 1/2 cup water
- 1 pound spaghetti
- Heat a large skillet over medium-low heat. Add ground beef, breaking up the meat very well.
- Enough fat should render from the meat to avoid the need for any oil, however, if the pan seems very dry, add a bit of olive oil.
- Once some fat has been rendered from the meat, add the garlic and cook until fragrant.
- Add, salt, pepper, and allspice and cook until all the moisture has cooked off the meat and it really starts to brown.
- Add the tomato paste and stir to incorporate.
- Stir in the tomato sauce and water.
- Simmer for at least 15 minutes, or as long as desired – the longer it cooks, the more tender the meat, and the more the flavor will deepen. Add additional water if needed.
- Meanwhile, cook the spaghetti, reserving 1/2 cup cooking water before draining.
- Toss the spaghetti with the meat sauce; add pasta water if the sauce seems too thick.