Description
This classic Spaghetti Meat Sauce recipe features ground beef simmered in a rich tomato sauce with aromatic herbs, served over perfectly cooked spaghetti. A comforting and hearty Italian-American main course that’s easy to prepare and perfect for family dinners.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef (or ground turkey)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional)
- 1/4 teaspoon red pepper flakes (optional)
Pasta and Garnish
- 1 lb spaghetti
- Grated Parmesan cheese, for serving
- Chopped fresh parsley, for garnish
Instructions
- Prepare the base: Heat olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent. Then add the minced garlic and cook for an additional 1 minute to release its aroma.
- Brown the meat: Add the ground beef to the skillet. Cook it, breaking it apart with a spoon, until it is fully browned and no longer pink. If there is excess fat, drain it off to keep the sauce from being greasy.
- Make the sauce: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and, if desired, sugar and red pepper flakes. Reduce the heat to low and let the sauce simmer for 20 to 30 minutes, stirring occasionally to blend the flavors thoroughly.
- Cook the pasta: While the sauce is simmering, cook the spaghetti in a large pot of salted boiling water according to the package directions until al dente. Drain the pasta well and set aside.
- Combine and serve: Toss the cooked spaghetti with the meat sauce or serve the sauce ladled over the pasta. Garnish generously with grated Parmesan and chopped fresh parsley for added flavor and presentation.
Notes
- If the sauce becomes too thick, add a splash of reserved pasta water to loosen it up.
- For enhanced depth of flavor, stir in a splash of red wine or a pinch of Italian seasoning during simmering.
- The sauce can be made ahead and kept refrigerated for up to 4 days or frozen for extended storage.
