Black Spaghetti Bolognese "Worms in a Glass"

Ingredients:

• 450 g black spaghetti (with cuttlefish ink)
• 1/4 cup extra-virgin olive oil
• 1 onion, diced
• 3 cloves garlic, crushed
• 450 g of ground beef
• 1 can (400 g) canned pureed tomatoes
• 1 can (400 g) of canned chopped tomatoes in their own juice
• 1.5 tbsp chopped fresh basil
• 1/4 cup grated Pecorino Romano cheese, plus extra for serving

Preparation:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 10 minutes.
3. Add the ground beef and 1/2 teaspoon each of salt and black pepper and cook, breaking the ground beef into small pieces with a wooden spoon, until darkened, about 10 minutes. Add the pureed and diced tomatoes, their juices, and basil. Bring to a simmer and cook, stirring occasionally, until the sauce has reduced slightly, about 15 minutes. Stir in the cheese just before serving.
4. Divide the spaghetti among glasses and top each serving with a spoonful of Bolognese sauce. Sprinkle with additional cheese.