Spaghetti with Meat Sauce Recipe
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Quick and easy spaghetti with meat sauce recipe. Good for lunch or dinner. Watch this recipe to learn how to make perfect meat sauce with spaghetti.
Spaghetti with Meat Sauce Recipe
Ingredients
- ¾ lb (340 g) Spaghetti or pasta of choice
- 1 lb (450 g) Ground beef read notes
- 2 tablespoons Olive oil
- 1 Onion finely chopped
- 1 Red bell pepper chopped
- 3 cloves Garlic minced
- 2 tablespoons Tomato paste
- 22 oz (625 g) Tomato sauce Homemade or store-bought
- 2½ cups (600 ml) Water
- Salt to taste
- ½ teaspoon Black pepper or to taste
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika optional
- 3 tablespoons Parsley Fresh, chopped
- ¼ cup Parmesan for serving
Instructions
- Brown the beef: Heat olive oil in a large skillet or pot over medium-high heat. Add the ground beef, season with salt and pepper, and cook, breaking it apart with a spoon, until browned and fully cooked.
- Transfer the beef to a plate and set aside. If there is excess fat, carefully drain some of it, leaving about 1 tablespoon in the pan for flavor.
- Add the vegetables: In the same pan, add the chopped onion and red bell pepper. Cook for 4–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds more, just until fragrant.
- Build the sauce: Add the tomato paste and cook for 1–2 minutes to deepen its flavor. Pour in the tomato sauce and water, stirring well and scraping the bottom of the pan to release any browned bits.
- Return the beef & simmer: Return the cooked beef to the pan. Add dried oregano, paprika, salt and pepper. Bring to a gentle boil, then reduce the heat to low and simmer partially covered for 35–40 minutes, until the sauce thickens and the flavors develop.
- Adjust seasoning: Taste and adjust seasoning if needed. Stir in the chopped parsley.
- Cook the pasta: Meanwhile, cook the spaghetti in well-salted water according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- Combine & serve: Toss the sauce with the pasta, adding a splash of reserved pasta water if needed. Serve hot with grated Parmesan and extra parsley.
Video
Notes
- Ground beef: Ground beef gives the richest flavor and classic texture. I recommend using 80/20 beef for the best balance of flavor and tenderness. You can substitute with ground turkey or ground chicken for a lighter version. For deeper flavor, try a mix of beef and pork. If using very lean meat, you may need a little extra olive oil.
- Spices: This recipe keeps the seasoning simple and classic with salt, black pepper, parprika and oregano. You can add a pinch of chili flakes for heat, ½ teaspoon sugar if your tomatoes are acidic, or a splash of balsamic vinegar at the end to enhance depth. Fresh basil also works beautifully as a finishing touch.
- Veggies: The onion and red bell pepper add natural sweetness and balance the acidity of the tomatoes. You can also add grated or diced carrot for subtle sweetness, chopped mushrooms for more depth, or finely diced zucchini for extra vegetables without changing the flavor too much.
- Cooking time: Simmering for 35–40 minutes allows the flavors to develop and the sauce to thicken properly. If you’re short on time, 20 minutes will still work, but the longer simmer gives a richer, more balanced sauce. The sauce can also be simmered longer on very low heat for even deeper flavor (very recommended).
- Pasta: Spaghetti works beautifully, but this sauce also pairs well with penne, rigatoni, fettuccine, or even gluten-free pasta. Always salt your pasta water generously; it should taste like the sea.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce freezes very well for up to 3 months. Reheat gently on the stovetop with a splash of water.
Nutrition
Calories: 477kcalCarbohydrates: 53gProtein: 25gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 54mgSodium: 857mgPotassium: 814mgFiber: 5gSugar: 8gVitamin A: 1524IUVitamin C: 38mgCalcium: 109mgIron: 4mg
