Ingredients

• 2 onions, chopped
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 pound lean ground beef
• 1 cup (about 3 ounces) mushrooms, sliced
• 1 teaspoon dried oregano
• 1 can (14.5 ounces) canned diced tomatoes
• 1 1/4 cups hot beef stock
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 12 ounces spaghetti
• grated Parmesan, for serving
• to taste salt and pepper

Equipment

• Large deep skillet or pot
• Large pot for pasta
• Wooden spoon
• Colander

Instructions

1. Add the olive oil and chopped onions to a large, deep skillet or pot over medium-high heat and cook for 3 to 4 minutes, stirring often, until the onions soften and start to turn golden.
2. Stir in the minced garlic and the ground beef, breaking the meat apart with a spoon. Cook until the beef is browned all over with no pink remaining, about 6 to 8 minutes, so the sauce builds a deep, savory base.
3. Add the sliced mushrooms and dried oregano and cook for another 2 minutes, until the mushrooms soften and release their moisture.
4. Pour in the diced tomatoes, hot beef stock, tomato paste, and Worcestershire sauce, then season with salt and pepper. Stir well and bring everything to a boil.
5. Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the sauce thickens and the flavors come together. If it looks too thick, splash in a little more stock or water.
6. Meanwhile, cook the spaghetti in a large pot of well-salted boiling water according to the package directions until al dente, then drain well.
7. Return the drained spaghetti to its pot, stir in the meat sauce, and toss until every strand is coated. Serve in warm bowls with plenty of grated Parmesan on top.