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Ingredients: For the Meat Sauce: 2 tablespoons olive oil 1 medium onion, finely chopped 4 cloves garlic, minced 1 pound ground beef (or a mix of ground beef and Italian sausage) 1 teaspoon salt, or to taste 1/2 teaspoon black pepper 1/2 teaspoon red pepper flakes (optional, for a bit of heat) 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon dried thyme 2 tablespoons tomato paste 1 (28-ounce) can crushed tomatoes 1 (15-ounce) can tomato sauce 1 teaspoon sugar (to balance acidity, optional) 1/2 cup beef broth or water (for desired sauce consistency) 1 bay leaf For the Pasta: 1 pound spaghetti Salt, for the pasta water Grated Parmesan cheese, for serving Fresh basil or parsley, chopped, for garnish Instructions: 1. Prepare the Sauce Base Heat the olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Add the minced garlic and cook for another 30 seconds, just until fragrant. 2. Brown the Meat Add the ground beef to the pot, breaking it apart with a wooden spoon. Season with salt and black pepper. Cook for 6–8 minutes, until fully browned and no longer pink. Drain excess fat if necessary. 3. Add Seasonings and Tomato Paste Stir in red pepper flakes (if using), oregano, basil, thyme, and tomato paste. Let the tomato paste cook with the meat for 2 minutes, which helps deepen the flavor. 4. Simmer the Sauce Pour in the crushed tomatoes, tomato sauce, sugar, and beef broth. Add the bay leaf and stir well. Bring the sauce to a boil, then reduce heat to low. Cover partially and simmer for 30 minutes, stirring occasionally. 5. Cook the Spaghetti While the sauce simmers, bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside. 6. Finish the Sauce After the sauce has thickened and the flavors have melded, remove the bay leaf. Taste and adjust salt or seasoning if needed. 7. Combine and Serve Toss the spaghetti with the meat sauce or serve the sauce ladled on top of the pasta. Garnish with fresh basil or parsley and a generous sprinkle of grated Parmesan.