Spaghetti with Meat Sauce

Spaghetti with meat sauce is the weeknight dinner that never lets you down — saucy, cozy, and perfect for seconds. ♡

This is the kind of recipe that tastes like it simmered all day, even though it’s totally doable on a normal Tuesday. The key is building flavor in layers: brown the beef well, sauté the aromatics, and let the tomato sauce bubble long enough to get rich and mellow.

I keep this version classic and family-friendly, but it’s also super flexible. Add a pinch of chili flakes if you like heat, a splash of cream if you want it silkier, or extra herbs if you want that Sunday-sauce vibe. However you make it, it’s the kind of meal that makes everyone happy.

Let’s make it together.

Ingredients

• 1 pound spaghetti (or your favorite pasta)

• 1 tablespoon olive oil

• 1 medium onion, finely diced

• 1 medium carrot, finely diced (optional, adds sweetness)

• 3 to 4 cloves garlic, grated or minced

• 1 pound ground beef (85/15 or 80/20)

• 1 teaspoon fine sea salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon Italian seasoning (or dried oregano + basil)

• 2 tablespoons tomato paste

• 1/2 cup beef broth (or pasta water)

• 1 can (28 ounces) crushed tomatoes

• 1 can (15 ounces) tomato sauce (or more crushed tomatoes)

• 1 teaspoon sugar (optional, balances acidity)

• 1 bay leaf (optional)

• pinch of red pepper flakes (optional)

• 1/2 cup grated Parmesan, plus more for serving

• chopped parsley or basil, for garnish (optional)

Tips

• Brown the beef well. Let it sit and actually get color before you start stirring — that’s where deep flavor comes from.

• Tomato paste needs a minute. Cooking it briefly makes it sweeter and less raw-tomato tasting.

• Simmer uncovered. It thickens the sauce and concentrates flavor.

• Salt your pasta water generously. It should taste like the sea — it’s the easiest way to make pasta taste like “restaurant.”

• Toss pasta with sauce. Don’t just ladle sauce on top — tossing helps it cling to every strand.

Variations

• Add a different meat: swap half the beef for Italian sausage or ground turkey.

• Add veggies: mushrooms, zucchini, spinach, or bell peppers are all great.

• Make it extra rich: add a splash of heavy cream at the end.

• Make it spicy: add more red pepper flakes or a spoon of Calabrian chili paste.

• Make it cheesy baked: toss with mozzarella and broil 2 to 3 minutes until bubbly.

FAQ

Spaghetti with Meat Sauce

Classic spaghetti with meat sauce made with ground beef, garlic, and a rich tomato sauce that tastes like it simmered for hours.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 pound spaghetti
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 medium carrot, diced (optional)
• 3 to 4 cloves garlic, grated or minced
• 1 pound ground beef
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp tomato paste
• 1/2 cup beef broth (or pasta water)
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 1 tsp sugar (optional)
• 1 bay leaf (optional)
• pinch red pepper flakes (optional)
• 1/2 cup grated Parmesan, plus more for serving
• parsley or basil, for garnish (optional)

Method

 

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook spaghetti until just al dente. Reserve 1/2 cup pasta water, then drain.
2. Sauté aromatics. Heat olive oil in a large skillet or pot over medium heat. Add onion (and carrot if using) and cook 5 to 6 minutes until softened. Add garlic and cook 30 seconds.
3. Brown the beef. Add ground beef, salt, and pepper. Cook 6 to 8 minutes, breaking it up, until browned. Drain excess fat if needed.
4. Build flavor. Stir in Italian seasoning and tomato paste. Cook 1 minute, stirring constantly.
5. Simmer. Add broth, crushed tomatoes, tomato sauce, sugar (if using), bay leaf, and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low and simmer uncovered 20 to 25 minutes, stirring occasionally.
6. Finish. Remove bay leaf. Stir in Parmesan. Taste and adjust salt and pepper.
7. Toss and serve. Toss spaghetti with the sauce (add a splash of reserved pasta water if needed). Serve with extra Parmesan and herbs.

Notes

• If the sauce tastes too acidic, add the optional sugar or a small knob of butter.
• Leftovers taste even better the next day. Reheat gently with a splash of water or broth.

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