Description
The Bear Spaghetti: A hearty dish featuring savory beef, rich tomato sauce, and al dente pasta. Quick, comforting, and crowd-pleasing.
Ingredients
Scale
- 1 pound (454g) high-quality spaghetti
- ¼ cup (60ml) extra virgin olive oil, plus more for finishing
- 1 medium onion (about 8oz/225g), finely diced
- 6 garlic cloves, thinly sliced (not minced)
- 2 tablespoons (30g) tomato paste
- 1 can (28oz/800g) whole San Marzano tomatoes
- ¼ teaspoon red pepper flakes (optional)
- 1 large sprig of fresh basil, plus more leaves for garnish
- 2 tablespoons (30g) unsalted butter
- ½ cup (50g) freshly grated Parmigiano-Reggiano, plus more for serving
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare the Base Heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add your olive oil and once shimmering, add the diced onion with a pinch of salt. Cook slowly, stirring occasionally, for about 10-15 minutes until the onions are completely soft and translucent but not browned. Add the sliced garlic and cook for another 1-2 minutes until fragrant but not colored. This gentle approach to cooking aromatics creates the foundation for **The Bear Spaghetti’s** sophisticated flavor.
- Step 2: Build the Sauce Add tomato paste to the softened aromatics and stir constantly for 1-2 minutes until it darkens slightly and becomes fragrant. This brief caramelization unlocks deeper flavors. Hand-crush the whole tomatoes directly into the pot, including all juices from the can. Add red pepper flakes if using, the sprig of basil, and a generous pinch of salt. Bring to a gentle simmer, then reduce heat to maintain a lazy bubble. Cook uncovered for about 25-30 minutes, stirring occasionally, until the sauce has thickened and the oil has slightly separated.
- Step 3: Cook the Pasta While the sauce simmers, bring a large pot of water to a rolling boil. Add enough salt until it tastes like seawater (about 2 tablespoons per gallon of water). Add the spaghetti and cook until 2 minutes short of the package directions for al dente. Reserve 1 cup of pasta water before draining.
- Step 4: Marry the Pasta and Sauce Remove the basil sprig from your sauce. Transfer the underdone pasta directly to the sauce using tongs. Add about ½ cup of the reserved pasta water and increase the heat to medium-high. Cook, constantly tossing the pasta with the sauce using tongs, until the pasta is perfectly al dente and the sauce clings beautifully to each strand, about 1-2 minutes. If the sauce becomes too thick, add more pasta water a tablespoon at a time.
- Step 5: Finish and Serve Once the pasta is perfectly cooked, remove from heat and add the butter and grated Parmigiano-Reggiano. Toss vigorously until the butter is melted and the cheese is incorporated, creating a glossy finish that’s characteristic of **The Bear Spaghetti**. Taste and adjust seasoning with salt and pepper. Serve immediately in warmed bowls, garnished with torn fresh basil leaves, a drizzle of your best olive oil, and additional grated cheese. The pasta should twirl beautifully around your fork, with the sauce perfectly coating each strand.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 450 calories per serving
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 18 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 5 grams
- Protein: 14 grams
- Cholesterol: 20 mg