2 tbsp olive oil, divided
1/2 onion, coarsely chopped
3 cloves garlic, minced
1 lb floor beef
1/2 tsp salt, extra to style
1/2 tsp pepper, extra to style
1 can (14oz) tomato sauce
1/2 tsp dried oregano
1/2 tsp dried basil
2 bay leaves
1 bundle (8oz) gluten-free spaghetti (or the others linked above)
1 lb small tomatoes (cherry, grape, or purple delight), sliced in half
to garnish:
juice of 1/2 lemon (~1 tbsp)
1/2 cup chopped recent basil leaves
1/2 cup chopped recent parsley
crushed purple pepper
grated parmesan cheese
1. In a big skillet, heat 1 tbsp of the olive oil over medium warmth. Add the onion and sauté till softened, about 4 minutes, then add the garlic; sauté till fragrant, about 30 seconds. Add the meat, salt, and pepper; sauté till largely cooked by way of, breaking apart chunks as you go, about 6 minutes. Add the tomato sauce, oregano, basil, and bay leaves, stirring to mix; deliver to a simmer then scale back warmth to low.
2. Because the sauce simmers, put together the pasta and tomatoes. Deliver a pot of salted water to boil, then prepare dinner the spaghetti as indicated on the field (about 9 minutes, normally). As soon as the pasta is prepared, drain and rinse below chilly water till cool to the contact. Because the pasta cooks, set your oven to broil and prepare an oven rack close to the highest. Brush the tomatoes with the remaining 1 tbsp olive oil, then broil the tomatoes till softened and beginning to brown, about 5 minutes.
3. Fish out the bay leaves, then add the pasta to the skillet; toss to mix. Add the tomatoes and garnishes: lemon juice, basil leaves, parsley, crushed purple pepper, and parmesan cheese. Style and add salt or pepper as desired.
