1 Tbsp olive oil
1 lb ground beef
1/2 cup finely diced yellow onion (1 small onion)
1/2 cup finely diced green bell pepper (I left this out)
1 clove garlic, minced (I used two!)
1 can (28-oz) crushed tomatoes with juice (I used San Marzano tomatoes)
1 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
Kosher salt and freshly ground black pepper
1 box (16-oz) spaghetti, cooked per package directions and kept warm
In a large stockpot or Dutch oven over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in to the pot. Add the meat and cook, breaking up the beef with a wooden spoon, until the meat is browned and cooked through, about 5 minutes. Transfer the cooked meat to a colander and drain off the excess fat.
Drain all but about 1 Tbsp of fat from the pot. Add the onion, bell pepper and garlic. Reduce the heat to medium and cook, stirring occasionally, until soft, about 4 minutes. Stir in the tomatoes, basil, thyme and oregano. Season with salt and pepper to taste. Return the meat to the pot and stir to combine. Over high heat, bring the sauce to a boil. Reduce the heat to medium-low and simmer, covered, until thickened, about 45 minutes. Adjust the seasonings as needed. Serve hot over warm pasta.