Preparation Steps

• Warm the olive oil in a heavy pot or deep skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until translucent and lightly golden at the edges, 4 to 5 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds.
• Scoot the onions to one side and add the tomato paste to the cleared space. Cook the paste, stirring often, until it darkens slightly in color and smells sweet, 1 to 2 minutes. This concentrates the tomato flavor.
• Add the ground beef to the pot. Season with the kosher salt and black pepper, then cook, breaking the meat into small crumbles, until well browned with no pink remaining, 6 to 8 minutes. If there’s more than a tablespoon of fat in the pan, spoon off the excess.
• Stir in the Italian seasoning, garlic powder, and crushed red pepper. Pour in the tomato sauce, Worcestershire sauce, and the broth (or water). Scrape up any browned bits from the bottom, then bring the mixture to a lively simmer.
• Reduce the heat to low so the sauce barely bubbles. Partially cover and simmer gently for 35 minutes, stirring every 8 to 10 minutes. If it looks too thick at any point, splash in a bit more broth or water; if too thin, simmer uncovered for the last few minutes.
• Stir in the sugar, taste, and adjust salt and pepper as needed. Off the heat, fold in the fresh basil (if using) and let the sauce rest for 5 minutes to settle the flavors.
• Toss with hot spaghetti, adding a spoonful of pasta cooking water if you want the sauce to cling silkily to the strands. Serve immediately.