Description
This classic spaghetti and meat sauce is a comforting, hearty meal made with tender pasta and a rich, flavorful tomato-based sauce. It’s a perfect weeknight dinner that comes together in about 40 minutes and is sure to please the whole family!
Ingredients
For the Meat Sauce:
- 1 lb ground beef (or Italian sausage)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 cup beef broth (or water)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 tsp sugar (balances acidity)
- 1 tbsp olive oil
For the Pasta:
- 12 oz spaghetti
- Water for boiling
- 1 tsp salt
Instructions
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Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
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Prepare the Meat Sauce: In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft. Add the minced garlic and cook for another 30 seconds until fragrant.
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Brown the Meat: Add the ground beef (or sausage) to the pan. Cook, breaking it up with a spoon, until browned and fully cooked. Drain excess grease if needed.
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Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, tomato paste, and beef broth. Add basil, oregano, salt, black pepper, red pepper flakes (if using), and sugar. Stir well to combine.
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Let it Cook: Reduce heat to low and let the sauce simmer uncovered for 20-30 minutes, stirring occasionally, until it thickens and flavors meld together.
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Combine and Serve: Toss the cooked spaghetti with the sauce or serve the sauce over the pasta. Garnish with Parmesan cheese and fresh basil if desired. Enjoy!
Notes
- For extra depth of flavor, add a splash of red wine while simmering the sauce.
- You can substitute ground turkey or plant-based meat for a healthier option.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.