Spaghetti with Meat Sauce
A rich, savory meat sauce simmered with herbs and tomatoes, clinging perfectly to tender spaghetti. This hearty Italian-American classic is pure comfort food, ready for your next family dinner.
For 4 servings
Sauté Aromatics
1.Heat olive oil in a large pot or Dutch oven over medium heat.2.Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.3.Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown.Brown the Meat
1.Increase the heat to medium-high, add the ground beef to the pot.2.Use a wooden spoon to break the meat apart as it cooks. Continue cooking until it is browned all over, about 6-8 minutes.3.If there is excessive grease, carefully drain most of it from the pot.Build and Simmer the Sauce
1.Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This deepens the tomato flavor.2.Pour in the crushed tomatoes and beef broth. Add the dried oregano, dried basil, sugar, red pepper flakes (if using), 1 tsp salt, and black pepper.3.Stir everything together until well combined. Bring the sauce to a gentle boil, then reduce the heat to low.4.Cover the pot partially with a lid and let the sauce simmer for at least 45-60 minutes, stirring every 15 minutes to prevent sticking. A longer simmer develops a richer flavor.Cook the Spaghetti
1.About 15 minutes before the sauce is finished, bring a large pot of water to a rolling boil.2.Add 1 tbsp of salt to the boiling water, then add the spaghetti.3.Cook according to package directions until al dente (firm to the bite), typically 8-10 minutes.4.Before draining the pasta, reserve about 1 cup of the starchy pasta water.Combine and Serve
1.Drain the cooked spaghetti well.2.Add the drained spaghetti directly into the pot with the meat sauce. Use tongs to toss everything together until the pasta is thoroughly coated.3.If the sauce is too thick, add a splash of the reserved pasta water to help it emulsify and create a silky consistency that clings to the pasta.4.Serve immediately in warm bowls, garnished with a generous amount of freshly grated Parmesan cheese and chopped fresh parsley.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, use a combination of ground beef and ground pork or Italian sausage.
- 2Don't skip simmering the sauce. This step is crucial for developing a deep, complex flavor.
- 3The starchy pasta water is liquid gold! It helps the sauce emulsify and cling perfectly to the spaghetti strands.
- 4This sauce freezes beautifully. Make a double batch and freeze half for a quick weeknight meal.
- 5Add a splash of red wine (like Chianti or Merlot) after browning the meat and let it cook off for a few minutes to add another layer of flavor.
Adapt it for your goals.
Spicier Version
Increase the red pepper flakes to 1/2 teaspoon or add a finely chopped chili pepper with the garlic for a spicier kick.
Veggie LoadedVeggie-Loaded
Sauté 1 finely chopped carrot and 1 celery stalk along with the onion to add extra nutrients and a layer of sweetness to the sauce.
Creamy Meat SauceCreamy Meat Sauce
For a richer, creamier sauce, stir in 1/4 cup of heavy cream or mascarpone cheese during the last 5 minutes of simmering.
Sausage RaguSausage Ragu
Substitute the ground beef with 1 lb of bulk Italian sausage (casings removed). The fennel and herbs in the sausage will add a fantastic new dimension of flavor.
Why this is on our healthy list.
Rich in Protein
The ground beef provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Source of Lycopene
Cooked tomatoes are an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and improved skin health.
Provides Sustained Energy
The carbohydrates from the pasta provide a steady release of energy, making this a satisfying and fueling meal for active individuals.
Frequently asked questions
A typical serving of this recipe (about 2 cups) contains approximately 650-750 calories, depending on the leanness of the beef and the amount of cheese used.
