Spaghetti with Ground Beef Meat Sauce
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 30–40 minutes
Total Time: ~45 minutes
Ingredients
For the Meat Sauce:
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1 lb (450 g) ground beef
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1 tbsp olive oil (if needed)
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1 small onion, finely chopped
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3–4 garlic cloves, minced
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1 can (28 oz) crushed tomatoes
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2 tbsp tomato paste
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1 tsp dried oregano
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1 tsp dried basil
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½ tsp salt (or to taste)
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½ tsp black pepper
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Pinch of red pepper flakes (optional)
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1 tsp sugar (optional, helps balance acidity)
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1–2 tbsp chopped fresh parsley or basil (optional)
For the Pasta:
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12 oz spaghetti
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Salt (for boiling water)
Instructions
1. Cook the Ground Beef:
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In a large skillet or saucepan, heat olive oil over medium heat (skip if beef is fatty).
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Add ground beef and cook, breaking it up with a spoon, until browned (about 5–7 minutes).
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Drain excess fat if necessary.
2. Add Aromatics:
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Add chopped onion to the beef and cook for 4–5 minutes until softened.
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Stir in garlic and cook 30 seconds until fragrant.
3. Add Tomatoes and Seasonings:
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Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and red pepper flakes.
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Add sugar if desired.
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Bring to a simmer, then reduce heat to low.
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Simmer uncovered for 20–25 minutes, stirring occasionally.
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Taste and adjust seasoning as needed.
4. Cook the Spaghetti:
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While the sauce simmers, bring a large pot of salted water to a boil.
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Cook spaghetti according to package instructions until al dente.
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Drain and set aside.
5. Combine and Serve:
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Toss the spaghetti with meat sauce or plate pasta and ladle sauce on top.
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Garnish with chopped parsley or basil, and optionally grated Parmesan.
Storage
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Refrigerate leftovers in an airtight container for up to 4 days.
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Freeze meat sauce (without pasta) for up to 3 months.
Let me know if you’d like a version with red wine, mushrooms, or how to make it in a slow cooker or Instant Pot.
