Sunday Sauce

Gather the ingredients.

In a large Dutch oven, heat the olive oil until shimmering. Season the short ribs with salt and pepper and add them to the Dutch oven in a single layer. Cook over medium-high heat, turning occasionally, until browned, about 10 minutes. With tongs, transfer the short ribs to a plate.

Pour off all but 1 tablespoon of fat from the Dutch oven. Add the onions and a generous pinch of salt; cook over medium heat, stirring occasionally, until browned, 12 to 15 minutes.

Add the tomato paste, garlic, and oregano and cook, stirring, until fragrant, about 2 minutes. Add the crushed tomatoes with their juices and the carrot; bring to a boil.

Return the short ribs and their juices to the Dutch oven, cover partially, and simmer over low heat, turning the short ribs occasionally, until the meat is very tender and the sauce is thick, about 4 hours.

Transfer the short ribs to a plate; discard the carrot. Discard the bones and cut the meat into 1 1/2-inch chunks. Return the meat to the sauce and season with salt and pepper; keep warm over low heat until ready to serve.

In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

Transfer the spaghetti to the pot with the sauce, toss well, and cook for 1 to 2 minutes. Add a splash of the reserved pasta water if the sauce is too thick. Serve the pasta immediately.