19 Ingredients
  • 1 pound spaghetti
  • Salt, for pasta water
  • 1 1/4 pounds ground sirloin
  • 2 teaspoons Worcestershire sauce, eyeball it
  • 1 egg, beaten
  • 1/2 cup Italian bread crumbs, a couple of handfuls
  • 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
  • 2 cloves garlic, chopped
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cloves garlic, crushed or chopped
  • 1 small onion, finely chopped
  • 1 cup beef stock, available on soup aisle in market in small paper boxes
  • 1 (28-ounce) can crushed tomatoes
  • A handful chopped flat-leaf parsley
  • 10 leaves fresh basil leaves, torn or thinly sliced
  • Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
  • Crusty bread or garlic bread, for passing at the table
Nutrition
1025
51% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

55% 36

Saturated

60% 12

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 4

Carbs

40% 121

Carbs (net)

- 112

Fiber

38% 9

Sugars

- 15

Sugars, added

- 0

Protein

110% 55

Cholesterol

52% 155

Sodium

58% 1391

Calcium

28% 281

Magnesium

37% 155

Potassium

33% 1566

Iron

47% 8

Zinc

74% 8

Phosphorus

97% 678

Vitamin A

9% 80

Vitamin C

30% 27

Thiamin (B1)

48% 1

Riboflavin (B2)

40% 1

Niacin (B3)

98% 16

Vitamin B6

107% 1

Folate equivalent (total)

34% 134

Folate (food)

- 103

Folic acid

- 18

Vitamin B12

76% 2

Vitamin D

77% 11

Vitamin E

30% 5

Vitamin K

77% 92

Sugar alcohols

- 0

Water

- 379
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