Spaghetti Bolognese

Finely chop the onions.

Mince the garlic cloves.

Roughly chop or crush the fresh basil and thyme leaves (set herbs aside for later).

Sauté Onions.

Heat the olive oil in a large pan or pot over medium heat.

Add the chopped onions and cook until softened and translucent (about 5-7 minutes).

Add Garlic.

Stir in the minced garlic and the first pinch of salt. Cook for about 1 minute until fragrant, making sure it doesn't burn.

Add the minced meat to the pan.

Use a spoon to break it apart and cook until it is browned all over. If there's a lot of excess fat, you can carefully drain some of it off.

Stir in the remaining salt, black pepper, summer savory, cayenne pepper, sweet paprika, and turmeric.

Cook for about 2-3 minutes, stirring constantly, to allow the spices to become fragrant.

Pour in the tomato puree.

Stir everything together well.

Bring the sauce to a gentle simmer, then lower the heat. Cover the pan and let it cook for at least 15 minutes, stirring occasionally.

Stir the prepared fresh basil and thyme into the sauce. Let it simmer for another 5 minutes.

While the sauce is simmering, bring a large pot of water to a rolling boil.

Add the sea salt.

Add the spaghetti and cook according to the package instructions until 'al dente' (cooked through but still firm to the bite).

Before draining the pasta, reserve about 1 cup (240 ml) of the starchy pasta water.

Drain Pasta.

Add the drained spaghetti directly to the pot with the Bolognese sauce.

Toss everything together until the pasta is well coated.

If the sauce seems too thick, add a small amount of the reserved pasta water to reach the desired consistency.

Serve immediately, garnished with grated Parmesan on each plate.