Spaghetti with Meat Sauce
Rich, hearty, and packed with bold flavor, this Spaghetti with Meat Sauce is the ultimate comfort food classic. Made with perfectly cooked pasta and a savory, slow-simmered meat sauce infused with tomatoes, garlic, and aromatic herbs, this easy recipe is both satisfying and delicious.
Ingredients
For the Meat Sauce:
- 2 tablespoons olive oil
- 1 pound (450 g) ground beef (or pork, turkey, or a mix)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or 5–6 fresh basil leaves)
- ½ teaspoon red pepper flakes (optional, for spice)
- 1 teaspoon sugar (optional, balances acidity)
- Salt and black pepper, to taste
For the Spaghetti:
- 12 oz (340 g) spaghetti
- Water for boiling
- 1 tablespoon salt (for pasta water)
Optional Garnishes:
- Fresh parsley or basil leaves
- Grated Parmesan or Pecorino Romano cheese
Instructions
- Cook the Pasta Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Sauté Aromatics In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Brown the Meat Add ground beef (or other meat) to the pan. Cook until browned and no longer pink, breaking it up with a wooden spoon as it cooks. Drain excess fat if needed.
- Build the Sauce Stir in tomato paste and cook for 1–2 minutes to deepen the flavor. Add crushed tomatoes, oregano, basil, red pepper flakes (if using), sugar (if needed), salt, and black pepper. Stir well.
- Simmer the Sauce Reduce heat to low and simmer for 15–20 minutes, stirring occasionally. The sauce will thicken and flavors will meld. If too thick, add a splash of reserved pasta water.
- Combine and Serve Toss drained spaghetti with the meat sauce until well coated. Serve hot, topped with Parmesan and fresh herbs.