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Thick square-cut pasta from Abruzzo with a robust meat or tomato ragù. This mediterranean family dish has a satisfying bite and pairs beautifully with high protein sauces.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chopped onion, carrot, and celery, sautéing until vegetables are softened and lightly golden, about 5 minutes.
Add ground beef to the skillet and cook, stirring frequently, until browned and no pink remains. Adjust heat as needed to avoid burning.
Pour in crushed tomatoes, salt, black pepper, and dried oregano. Reduce heat to low and simmer the sauce for 20-25 minutes, stirring occasionally to maintain moisture.
In a separate pot, bring salted water to a rolling boil. Add spaghettoni and cook until al dente, 8–10 minutes; check texture early to avoid overcooking.
Drain pasta and add to the ragù sauce. Toss gently over low heat for 1 minute, allowing pasta to absorb flavors. Finish with remaining olive oil, fresh basil, and Parmesan cheese before serving.
