Spaghetti with Meat Sauce
Hearty spaghetti tossed in a rich, slow-simmered meat sauce made with ground beef, aromatic vegetables, and crushed tomatoes. A family-favorite weeknight dinner that comes together in one pot and fills the kitchen with the aroma of garlic and Italian herbs.
For 4 servings
- prep
Chop and grate the vegetables.
1.Finely chop 1 medium onion.2.Mince 4 cloves of garlic.3.Finely grate 1 medium carrot.4.Finely chop 2 large tomatoes. - boil · ~10 min
Boil a large pot of water and cook the spaghetti.
Fill a large pot with water. Bring to a boil over high heat. Add 0.25 teaspoon salt. Cook 400g spaghetti according to package directions until al dente. Reserve 1 cup of pasta water, then drain in a colander.
TIPReserve a cup of the starchy pasta water before draining — it helps the sauce cling to the spaghetti. - simmer · ~7 min
Brown the ground beef.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 450g ground beef, break it up with a wooden spoon. Cook until well browned with no pink remaining, about 6-7 minutes, then transfer to a plate.
TIPDon't overcrowd the pan — let the beef get a dark brown crust before stirring for deeper flavor. - fry · ~5 min
Sauté the aromatics and carrot.
Add the remaining 1 tablespoon olive oil to the same skillet over medium heat. Cook the onion until soft and translucent (3-4 minutes). Add garlic and grated carrot, sauté until fragrant (1 minute).
- fry · ~7 min
Build the sauce base.
Stir in 3 tablespoons tomato paste. Cook, stirring constantly, until it darkens to a brick-red color and smells sweet (2 minutes). Add the chopped tomatoes, cook until they soften and release their juices (4-5 minutes).
TIPCooking the tomato paste until it darkens deepens the umami — don't rush this step. - simmer · ~20 min
Simmer the meat sauce.
Return the browned beef to the skillet. Add 1 cup water, oregano, basil, red pepper flakes, 1 bay leaf, black pepper, and the remaining 0.25 teaspoon salt. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 15-20 minutes until thickened.
TIPIf the sauce gets too thick before the spaghetti is ready, loosen it with a splash of the reserved pasta water. - assemble
Toss spaghetti with the sauce.
Remove and discard the bay leaf. Add the drained spaghetti to the skillet with the meat sauce. Toss well with tongs, adding a splash of reserved pasta water if needed to create a silky coating.
- serve
Plate, garnish, and serve immediately.
Divide among bowls. Top with freshly grated parmesan cheese and torn fresh basil leaves.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the beef in batches to ensure deep caramelization, not steaming.
- 2Grate the carrot finely so it melts into the sauce undetected by picky eaters.
- 3Reserve starchy pasta water to adjust sauce consistency and help it cling to the spaghetti.
- 4Cook the tomato paste until brick-red to unlock deeper, sweeter umami notes.
- 5Taste and adjust salt after simmering, as the sauce reduces and concentrates flavors.
- 6Let the sauce rest for 5 minutes off heat after tossing with pasta for better absorption.
Adapt it for your goals.
Lighter
Swap half the ground beef for finely chopped mushrooms or cooked lentils to reduce saturated fat while keeping a meaty texture and earthy flavor.
spicy arrabbiata styleSpicy arrabbiata style
Double the red pepper flakes and add a finely chopped fresh chili with the garlic for a fiery kick that cuts through the richness.
extra vegetable packedExtra vegetable-packed
Add finely diced zucchini or bell peppers when sautéing the onion to increase fiber and vitamins without altering the sauce's hearty character.
creamyCreamy
Stir in 1/4 cup heavy cream or full-fat milk at the end of simmering for a luscious, pinkish sauce reminiscent of a vodka sauce without the vodka.
gluten free & grain freeGluten-free & grain-free
Serve the meat sauce over zucchini noodles or cooked spaghetti squash instead of wheat pasta for a low-carb, gluten-free alternative.
Why this is on our healthy list.
High in Protein
Ground beef provides a substantial amount of high-quality protein essential for muscle maintenance and satiety.
Rich in Lycopene
Crushed tomatoes and fresh tomatoes are excellent sources of lycopene, a powerful antioxidant that supports heart health when cooked with a bit of oil.
Contains Vitamin A
Grated carrot adds beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Source of Iron
Beef is a good source of heme iron, which is more easily absorbed by the body compared to plant-based iron.
Low in Added Sugar
This sauce relies on the natural sweetness of carrots and tomatoes rather than added sugar, keeping refined sugar intake minimal.
Frequently asked questions
Yes, any sturdy pasta works — try bucatini, rigatoni, or fettuccine. Adjust cooking time according to package directions and reserve pasta water before draining.
