This is a splendid homemade Spaghetti with Meat Sauce that is rich and flavorful yet requires minimal prep and doesn’t need to cook for hours. Boil some pasta while the sauce simmers and dinner is served!
Long before I learned how to make a classic rich ragu—the luscious Italian sauce that takes hours to develop—there was my weeknight spaghetti with meat sauce.
It has served me well for years and ticks every box imaginable; easy, relatively quick and weeknight-friendly, hugely comforting and ridiculously delicious. Best of all, to this day, it always receives a unanimous approval by kids and adults alike.
This homemade spaghetti sauce does away with simmering the meat for hours, but the flavors still develop into something extraordinarily deep and rich. Serve with a simple green salad and you have the perfect filling and cozy winter weeknight dinner.
Why you’ll love this recipe
- EASY MEAT SAUCE – This crowd-pleasing homemade meat sauce is made with few ingredients but the flavors are utterly delicious.
- FAMILY-FRIENDLY AND COMPANY WORTHY – This spaghetti and meat sauce recipe has been a family favorite for years but it’s a delicious and impressive dish for entertaining, too.
- MAKE AHEAD – The meat sauce can be prepared in advance and stored in the fridge for up to 3 days. Freeze in airtight containers for up to 2 months.
- MEAL PREP – This is a great recipe for batch cooking. Double or triple the recipe and freeze portions for later.
Recipe Ingredients And Notes
You’ll need the following ingredients to make this spaghetti meat sauce recipe:
- Ground beef – Whenever possible, I try and use lean grass-fed beef which has very little fat. Otherwise, opt for extra lean ground beef which won’t make your sauce greasy. If you are using meat that isn’t very lean, drain the excess grease once you brown it.
- Onion – You will need 1 medium onion for this recipe. Spanish or yellow onions will both work.
- Fresh garlic – I like to use four or five garlic minced garlic cloves in this sauce. It sounds like a lot but remember we are trying to inject a lot of flavor in this sauce with the least amount of cooking time. Feel free to use less, if you wish.
- Canned tomatoes – This recipe callas for a 28-ounce can of crushed tomatoes. If I can’t find crushed tomatoes, I just blitz whole tomatoes a processor. Again, remember we are making a quick sauce so crushed tomatoes will cook faster.
- Passata – Passata is 100% uncooked tomatoes that have been puréed and strained. The thick pasta is excellent to use here becasue it pretty instantly makes the sauce rich and thick.
- Tomato paste – A generous dose of tomato paste lends more depth of flavor to the sauce.
- Spices – I like to keep the seasoning pretty minimal. A little bit of dried oregano and/or Italian seasoning is all you need to add a flavor to the sauce. I find with the shorter cooking time, too many spices could make the sauce taste like a pasta sauce you get at pizza joints.
- Seasoning – You have to be pretty generous seasoning the sauce with salt and pepper so it doesn’t taste bland.
- Low-sodium beef or chicken broth – To make the sauce really saucy, you need to add some extra liquid. Beef broth adds great flavor but chicken broth will work just as well. You can also use reduced-sodium Better Than Bouillon (either beef or chicken) mixed with water.
- Spaghetti pasta – Spaghetti is a pretty classic Italian-Amercian noodle to use with meat sauce but you can of course use any pasta noodle or shape you’d like here.
- Parmesan cheese – The finishing touch for a scrumptious bowl of spaghetti and meat sauce.
Additions & Substitutions
ADDITIONS:
- Sugar – Carrots in a bolognese sauce do a great job at adding the perfect amount of sweetness to and balance the acidity of the tomatoes. Since we aren’t adding carrots to this quick sauce, a tiny bit of sugar will do the job. I don’t always add it because it depends on the tomatoes used. If your sauce tastes like it could use it, by all means add a teaspoon or two of white or brown sugar.
- Red pepper flakes – Along with the oregano, you can add a big pinch of red pepper flakes. I find a touch of heat brings out all the other flavors in a meaty sauce.
- Wine – Though not essential, meat sauces will almost always benefit from a hefty splash of wine. The wine adds flavor and helps break down the meat. As with my bolognese, I like to use white but red is fine too. Add it just before adding the broth and let it cook down for 1-2 minutes.
- Fresh herbs – Not essential but I like the taste of fresh basil in the meat sauce. Or you can use fresh parsley, if you prefer.
- Vegetables – If you want more veggies in your sauce, add some finely diced carrots and/or celery. These can be added along with the onion.
SUBSTITUTIONS:
- Ground meat: I kept it classic for this recipe and used ground beef. But I often use ground turkey to make it a little leaner and it’s just as delicious. Ground pork, ground chicken, or a mixture of ground beef and sausage, can also be used. For a plant-based version, try this outstanding lentil bolognese.
- Passata – You can find passata at most well-stocked grocery stores but if you can’t find it, you can use a 15-ounce can of crushed tomatoes, instead.
- Broth – You can also use reduced-sodium Better Than Bouillon (either beef or chicken) mixed with water.
How To Make Spaghetti With Meat Sauce
Here is a quick overview of the recipe. Full instructions and measurements can be found in the printable recipe card below.
Step 1: Bring a large pot of salted water to a boil.
Step 2: In a Dutch oven or large pot, heat oil over medium-high. Add onion and ½ teaspoon salt and cook, stirring often, until onion begins to soften, 3 minutes. Stir in garlic and spices and cook for 30 seconds. Add the ground beef and cook, breaking up with a wooden spoon, until no longer pink, about 3 to 4 minutes. Pro tip: Make sure the meat is very crumbly (no big chunks remaining) so it has time to tenderize.
Step 3: Stir in the tomato paste and cook for 1 minute. If you wish to add wine, add it now. Add crushed tomatoes, passata broth, bay leaves, a pinch of salt and black pepper. Give everything a stir, cover, and bring to a boil.
Step 4: Once sauce is boiling, adjust lid so it’s slightly ajar. Reduce heat to medium-low and simmer sauce for 25 – 30 minutes, stirring occasionally. Remove bay leaves and stir in chopped fresh basil, if using and grated parmesan. Taste and adjust the seasoning, if needed. Pro Tip: The longer the sauce cooks, the better so if you have time, let it go as long as possible.
Step 5: When the sauce is almost finished cooking, boil the spaghetti (or pasta of choice) just until al dente. Drain and place portions of spaghetti on plates or bowls and generously ladle on the sauce. Serve garnished with remaining basil leaves and extra parmesan cheese.
Note: Alternatively, use tongs to transfer spaghetti directly from the pot into the sauce, toss vigorously to combine, then serve directly from pot with parmesan cheese for topping.
🌟Good To Know🌟
Mixing the spaghetti with the sauce makes it much tastier. However, if serving less than 4 people, it is best to drain the spaghetti and ladle the meat sauce over top of it in each individual bowl/plate. This way, the leftover pasta and meat sauce can be stored separately so the pasta doesn’t overcook when reheated.
Helpful Recipe Tips
- Drain the meat if it is too greasy. I personally like to use a very lean ground beef her so I don’t have a greasy sauce. A little bit of fat from the meat will add flavor, but too much fat will overwhelm this quicker-cooking sauce. If your meat releases a lot of fat, tilt the pot and use a large spoon to scoop most of it out.
- Season generously. If you skimp too much on the salt and pepper, the sauce will taste bland. Taste the sauce and finished dish, and season until it tastes really good to you.
- If the sauce tastes a little bitter, add sugar. The tomato sauce doesn’t have a lot of time to caramelize and sweeten naturally, so a little sugar will help get rid of any bitterness/acidity from the tomatoes.
- Use good quality tomatoes. Use a reliably good brand of canned tomatoes here. The better quality the tomatoes, the better the sauce will be.
- Simmer the sauce a little longer. If you have the time, simmering the sauce for longer will make it more flavorful.
- Add white wine. White wine will add extra depth of flavor. If possible, add 1 cup of wine before adding the tomatoes.
Frequently Asked Questions
Can I make this sauce without passata and tomato paste?
This recipe has been tested using only 1 can of crushed tomatoes and the result was a meat sauce that was not very rich in flavor. You can modify the recipe to what you have on hand, but I cannot guarantee the sauce will be as good.
How much salt should I add to the water?
Salting the pasta water generously is the best way to make your pasta and overall pasta dish taste fabulous. For 1 pound of pasta, I like to add about 1 1/2 tablespoons of kosher salt. (I use Diamond Crystal Kosher salt, if using other brands use only 1 tablespoon.)
How long does spaghetti meat sauce last in the fridge?
Stored in an airtight container, spaghetti meat sauce will last up to 4-5 days in the fridge.
How long will cooked plain pasta last in the fridge?
When stored properly, plain pasta will last 3-4 days in the fridge. I like to drizzle it with a little olive oil so the noodles don’t stick. Then, once the pasta is completely cooled, transfer to an airtight container and refrigerate for up to 4 days.
Can I freeze spaghetti and meat sauce?
For best results, I prefer to freeze the spaghetti sauce separately, then make fresh spaghetti noodles when ready to use it. See storage tips below.
Storage and Reheating
- To store leftover meat sauce: Leftover spaghetti sauce can be stored in an airtight container in the refrigerator for up to 5 days.
- To reheat meat sauce: For best results, reheat leftover spaghetti sauce in a skillet over medium heat until warmed through.
- To store leftover spaghetti and meat sauce: If you have leftovers of the spaghetti mixed with the meat sauce, store in an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium-low heat, adding a splash of water, until warmed through.
- To freeze meat sauce: The meat sauce can be frozen in a freezer-safe container or a freezer ziplock bags for up to 3 months. When ready to use, thaw in the refrigerator overnight and reheat, following the instructions above.
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Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- kosher salt and black pepper
- 4 cloves garlic, minced
- 1 teaspoon dried oregano (or Italian seasoning)
- ¼ teaspoon red pepper flakes (optional)
- 1 pound ground beef
- 1/4 cup (55g) tomato paste
- 1 cup dry white wine (optional)
- 1 28-oz can crushed tomatoes
- 2 cups passata
- 1 cup low-sodium beef or chicken broth (see notes)
- 2 bay leaves
- 3 Tablespoons chopped fresh basil
- 1/3 cup grated parmesan + extra for serving
- 1 pound spaghetti
Instructions
- Bring a large pot of salted water to a boil.
- In a Dutch oven or large pot, heat oil over medium-high. Add onion and ½ teaspoon salt and cook, stirring often, until onion begins to soften, 3 minutes. Stir in garlic, dried oregano and chili flakes and cook for 30 seconds.
- Add the ground beef and cook, breaking up with a wooden spoon, until no longer pink, about 3 to 4 minutes. Pro tip: Make sure the meat is very crumbly (no big chunks remaining) so it has time to tenderize.
- Stir in the tomato paste and cook for 1 minute. If you wish to add wine, add it now. Add crushed tomatoes, passata, broth, bay leaves, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Give everything a stir, cover, and bring to a boil.
- Once sauce is boiling, adjust lid so it's slightly ajar. Reduce heat to medium-low and simmer sauce for 20-30 minutes, stirring occasionally. Remove bay leaves and stir in grated parmesan and chopped fresh basil, if using. Taste and adjust the seasoning, if needed. Pro Tip: The longer the sauce cooks, the better so if you have time, let it go as long as possible.
- When the sauce is almost finished cooking, boil the spaghetti (or pasta of choice) just until al dente. Drain and place portions of spaghetti on plates or bowls and generously ladle on the sauce.
- Serve garnished with remaining basil leaves and extra parmesan cheese.
Notes
- Broth: You can also use reduced-sodium Better Than Bouillon (either beef or chicken) mixed with water.
- White wine: Not essential but will add a lot of flavor.
- Serving options: Alternatively, use tongs to transfer spaghetti directly from the pot into the sauce, toss vigorously to combine, then serve directly from pot with parmesan cheese for topping.
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