3 tablespoons Olive Oil
2 medium Yellow Onions, finely chopped
6 Garlic Cloves, finely chopped
1 pound Ground Beef, (preferably 20 percent fat), pork or dark meat turkey
16 ounces Spaghetti, pappardelle or other long pasta
½ cup Tomato Paste
3 teaspoons Worcestershire Sauce
Kosher Salt and Black Pepper
Parmesan, grated, for serving
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium-high. Add onion, garlic and 1 teaspoon salt and cook, stirring often, until beginning to soften, 3 minutes. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 6 minutes.
Add pasta to the pot and cook according to package instructions until al dente.
Meanwhile, add tomato paste to skillet and cook, stirring, until darkened, about 1 minute. Add 1½ cups water, Worcestershire, 1 teaspoon pepper and 1 teaspoon salt and simmer until slightly reduced, about 7 minutes.
Using tongs, transfer pasta directly from the pot to the skillet along with 1½ cups pasta water. Increase heat to high and simmer vigorously, tossing, until sauce reduces and coats the pasta, about 3 minutes. Season to taste with salt and pepper. Serve with Parmesan.