This classic Spaghetti with Meat Sauce is hearty, flavorful, and easy to make. It’s a family favorite that’s perfect for busy weeknights or cozy weekend dinners.
Ingredients
For the Spaghetti
- 12 oz (340 g) spaghetti
- 1 tablespoon salt (for the pasta water)
For the Meat Sauce
- 1 lb (450 g) lean ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon paprika (optional)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and black pepper, to taste
- ¼ cup water or beef broth (if needed)
For Serving
- Freshly grated Parmesan cheese
- Chopped fresh parsley or basil
- Garlic bread (optional)
Instructions
- Bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain.
- Meanwhile, heat the olive oil in a large skillet or saucepan over medium heat.
- Add the onion and cook for 4–5 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ground beef and cook until browned, breaking it into small crumbles. Drain excess fat if necessary.
- Stir in the tomato paste and cook for 1 minute.
- Add the crushed tomatoes, Italian seasoning, oregano, basil, paprika, sugar (if using), salt, and pepper.
- Simmer the sauce over low heat for 20–30 minutes, stirring occasionally. Add a splash of beef broth or reserved pasta water if the sauce becomes too thick.
- Toss the cooked spaghetti with a little of the sauce, then top with the remaining sauce.
- Garnish with Parmesan cheese and fresh parsley or basil.
Prep Time
- Prep: 10 minutes
- Cook: 30 minutes
- Total: 40 minutes
Tips
- For extra flavor, use a mix of ground beef and Italian sausage.
- Add mushrooms, bell peppers, or spinach for more vegetables.
- A pinch of red pepper flakes adds gentle heat.
- Leftover sauce tastes even better the next day and freezes well for up to 3 months.
Serve with a crisp green salad and warm garlic bread for a comforting, restaurant-style meal. Enjoy