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–+ servings
spaghetti and meat sauce served on a white plate with black fork and a small bowl of parmesan and chili flakes on the side.
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Spaghetti with Meat Sauce

Author: Sandra Valvassori

sandravalvassori.com

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 to 6

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.