Spaghetti and Meat Sauce is a hearty, dependable dinner made with browned beef, tender pasta, aromatic herbs, red wine, and a rich tomato sauce that coats every strand. It is comforting, practical, and perfect for family meals.
This is the kind of dinner to make when you want something familiar, filling, and full of slow-simmered flavor without spending the entire evening in the kitchen. Most of the work happens in one sauce pot while the spaghetti cooks separately.
The sauce gets its depth from caramelized tomato paste, browned ground beef, garlic, onion, herbs, and a small amount of red wine. Whole peeled tomatoes break down as they simmer, creating a thick but spoonable consistency that clings to the pasta instead of collecting at the bottom of the bowl.
It is also a useful meal for busy households. The sauce can be prepared ahead, freezes well, and tastes even richer after the flavors have had time to settle. Serve it with Parmesan and a simple side for a complete Italian-American dinner.
Ingredients
Ground beef: An 85% lean blend provides enough fat for a flavorful sauce without making it overly greasy.
Whole peeled tomatoes: These form the body of the sauce and can be crushed as finely or coarsely as you prefer.
Yellow onion: Adds mild sweetness and creates the aromatic foundation of the meat sauce.
Fresh garlic: Gives the tomatoes and beef a deeper savory flavor. Cook it briefly so it does not burn.
Tomato paste: Concentrates the tomato flavor and helps give the finished sauce a rich color and thicker texture.
Dry red wine: Loosens the browned bits from the pot and introduces subtle acidity. Beef broth works well as an alcohol-free substitute.
Olive oil: Helps soften the aromatics and encourages even browning at the beginning of cooking.
Dried basil, parsley, and oregano: Provide the familiar herb flavor associated with a classic Italian-American pasta sauce.
Bay leaf: Slowly releases an earthy background flavor while the sauce simmers. Remember to remove it before serving.
Granulated sugar: Balances the natural acidity of the tomatoes without making the sauce noticeably sweet.
Sea salt and black pepper: Season the beef and bring the tomato, herb, and garlic flavors together.
Crushed red pepper flakes: An optional addition for mild background warmth.
Spaghetti: Its long strands hold the chunky beef sauce particularly well.
Parmesan cheese: An optional finishing touch that adds salty, nutty flavor at the table.
Cooking Steps
STEP 1: Dice the onion, mince the garlic, and measure the dried herbs before you begin cooking. At the same time, place a large pot of generously salted water over high heat so it can come to a boil while the sauce is prepared.
STEP 2: Heat the olive oil in a heavy saucepan or Dutch oven over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for approximately 30 seconds, just until fragrant.
STEP 3: Increase the heat to medium-high and add the ground beef. Break it into small, even crumbles with a wooden spoon. Season with salt, black pepper, and crushed red pepper flakes when using. Cook for 6 to 8 minutes, until no pink remains and the meat has developed browned edges.
STEP 4: Drain excess grease if the beef has released a large amount, but leave a small quantity in the pan for flavor. Add the tomato paste and sugar. Stir them into the beef and cook for 1 to 2 minutes, allowing the paste to deepen in color.
STEP 5: Pour in the red wine or beef broth. Scrape the bottom of the pot to release any browned pieces, then simmer for 3 to 5 minutes. The liquid should reduce slightly and lose its sharp alcoholic aroma before the tomatoes are added.
STEP 6: Add the whole peeled tomatoes with their juices and the water. Crush the tomatoes with a spoon directly in the pot, leaving a few small pieces for texture. Stir in the basil, parsley, oregano, and bay leaf. Bring everything to a gentle simmer, partially cover, and cook for about 30 minutes. Stir occasionally as the sauce thickens.
STEP 7: Cook the spaghetti in the boiling salted water until al dente. Before draining, reserve about 1/4 cup of the starchy pasta water. Transfer the drained noodles to the sauce, add the reserved water, and toss over low heat for 2 to 3 minutes. Discard the bay leaf, rest the pasta briefly, and serve with Parmesan if desired.
Helpful Tips
- Brown the beef rather than simply steaming it. Use a wide pot, keep the heat at medium-high, and allow some pieces to remain in contact with the hot surface long enough to develop color.
- Cook the tomato paste until it darkens slightly. This brief step removes its raw taste and gives the finished sauce a deeper, more rounded tomato flavor.
- Toss the spaghetti with the sauce before serving. Finishing them together helps the sauce cling to the noodles and gives the pasta time to absorb some of the flavor.
Why should I reserve pasta water?
Pasta water contains starch released by the spaghetti as it cooks. Adding a small amount to the meat sauce helps loosen its consistency while also encouraging the sauce to bind to the noodles. It works better than plain water because it adds body without diluting the flavor.
Perfect Pairings
Garlic bread: Crisp garlic bread is ideal for collecting any sauce left in the bowl. It also adds a buttery, crunchy contrast to the tender spaghetti.
Simple green salad: A salad with lettuce, cucumber, and a bright vinaigrette balances the richness of the beef and tomato sauce.
Roasted vegetables: Roasted broccoli, zucchini, or green beans make the meal more substantial without competing with the pasta.
Can I prepare the sauce ahead of time?
Yes. Prepare the meat sauce as directed, cool it completely, and refrigerate it in a covered container. It can be made up to three days in advance. Reheat it gently on the stovetop, then cook and add fresh spaghetti shortly before serving.
Keeping Leftovers Fresh
Allow leftovers to cool before transferring them to an airtight container. Spaghetti that has already been mixed with the sauce can be refrigerated for up to four days.
For the best texture, store extra sauce and cooked pasta in separate containers whenever possible. Plain spaghetti tends to soften as it sits in sauce, while separately stored noodles retain more of their original bite.
The meat sauce can be frozen for up to three months. Let it cool completely, divide it into practical portions, and freeze it in tightly sealed containers. Leave a little room at the top because the sauce may expand as it freezes. Thaw it overnight in the refrigerator before reheating.
Reheat the sauce in a saucepan over low to medium-low heat, stirring periodically. Add a tablespoon or two of water or broth if it has become very thick. Mixed pasta leftovers can be reheated in a covered skillet with a splash of water, or microwaved in short intervals and stirred between each interval.
Can I use beef broth instead of wine?
Beef broth is a suitable substitute and can be used in the same quantity. The sauce will lose some of the acidity and complexity provided by wine, but it will still have plenty of savory flavor from the browned beef, tomato paste, garlic, and herbs.
How can I prevent watery meat sauce?
Simmer the sauce with the lid partially open so excess moisture can escape. Use only the specified amount of water, and allow the wine to reduce before adding the tomatoes. If the sauce is still thin after 30 minutes, continue simmering it uncovered until it reaches the desired consistency.
Can I freeze the spaghetti with the sauce?
You can freeze them together, but the pasta may become softer after thawing. For better results, freeze only the meat sauce and prepare fresh spaghetti when you are ready to serve it. If freezing a complete meal, slightly undercook the pasta before combining it with the sauce.
Spaghetti and Meat Sauce
Ingredients
For the Meat Sauce
- 1 pound ground beef preferably 85% lean
- One 28-ounce can whole peeled tomatoes preferably San Marzano, including their juices
- 1 cup yellow onion cut into 1/2-inch dice, approximately 1 medium onion
- 1/3 cup dry red wine or an equal quantity of beef broth
- 2 tablespoons freshly minced garlic
- 2 teaspoons dried basil
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 1 dried bay leaf
- 1/4 cup water
- 1 teaspoon dried parsley
- 2 tablespoons concentrated tomato paste
- 1/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper flakes optional
For Serving
- 8 to 12 ounces spaghetti
- Freshly grated Parmesan cheese optional
Instructions
- Cut the yellow onion into 1/2-inch pieces, finely mince the garlic, and measure the basil, parsley, oregano, and bay leaf so they are ready for use.
- Fill a large cooking pot with generously salted water and bring it to a vigorous boil. Begin heating the water before preparing the sauce so it will be ready when the spaghetti needs to be cooked.
- Warm the olive oil in a large, heavy-based saucepan or Dutch oven over medium heat.
- Add the diced onion and cook for approximately 3 minutes, stirring periodically, until it becomes soft and translucent.
- Stir in the minced garlic and cook for about 30 seconds, stopping as soon as it becomes fragrant. Do not allow the garlic to brown.
- Raise the heat to medium-high and add the ground beef. Break the meat into small crumbles while it cooks.
- Season the beef with the sea salt, black pepper, and optional crushed red pepper flakes. Continue cooking for 6 to 8 minutes, or until the meat is thoroughly browned.
- Drain away excess rendered fat when necessary, retaining approximately 1 tablespoon in the pot for flavor.
- Step 4: Cook the Tomato Paste and Reduce the Wine
- Add the tomato paste and sugar to the browned beef. Stir continuously for 1 to 2 minutes, allowing the paste to darken slightly and lose its raw flavor.
- Pour in the dry red wine, or substitute beef broth, and bring the mixture to a simmer. Cook for 3 to 5 minutes, until the liquid has reduced slightly.
- Pour the water and the whole peeled tomatoes, together with their juices, into the pot. Crush the tomatoes by hand before adding them, or break them apart directly in the pot with a wooden spoon.
- Stir in the dried basil, parsley, oregano, and bay leaf.
- Bring the sauce to a gentle simmer. Partially cover the pot and cook for 30 minutes, stirring from time to time. Keeping the lid slightly open allows the sauce to reduce while limiting splattering.
- Add the spaghetti to the boiling salted water and cook according to the package directions until al dente.
- Approximately 2 minutes before draining the pasta, remove and reserve 1/4 cup of the starchy cooking water.
- Drain the spaghetti, then transfer it directly into the meat sauce. Add the reserved pasta water and stir gently until the noodles are evenly coated.
- Simmer the pasta and sauce together for 2 to 3 minutes. Remove the pot from the heat and allow the dish to rest for 1 minute before serving.
- Locate and discard the bay leaf.
- Portion the spaghetti and meat sauce among serving bowls or plates. Finish each serving with freshly grated Parmesan cheese, if desired.