Description
A classic, homemade spaghetti with rich meat sauce, built from the ground up with crushed tomatoes, ground beef, and a perfectly balanced blend of simple seasonings.Â
Ingredients
- 1 lb 80/20 ground beef
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 tbsp Italian seasoning
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp sugar
- 1 tbsp Worcestershire sauce
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup water
- 2 tbsp butter
- 1 lb dry spaghetti
Instructions
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In a large pot or wide pan over medium heat, cook ground beef until browned, breaking it up as it cooks. Let the beef sit in the pan for a minute before breaking it up to help build flavor. Drain excess grease if needed.
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Lower heat to medium and add olive oil and diced onion. Cook for about 5 minutes until onions are softened and slightly translucent.
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Stir in minced garlic and cook for about 1 minute.
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Stir in crushed tomatoes, tomato sauce, tomato paste, and water until well combined.
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Add Italian seasoning, salt, pepper, sugar, Worcestershire sauce, and crushed red pepper flakes if using. Stir well.
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Bring to a low simmer, just a few lazy bubbles at the surface. Cover and cook for 30 minutes, stirring occasionally. If the sauce is boiling, lower the heat.
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Turn off the heat and stir in butter until fully melted and incorporated.
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Cook spaghetti according to package directions in salted boiling water. Drain and do not rinse.
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Serve pasta topped with sauce.
Notes
- Keep the simmer low. You want a gentle, lazy bubble. Not a boil. High heat will scorch the bottom and rush the sauce before the flavors have time to come together.
- Brown the beef with intention. Let it sit in the pan for about a minute before breaking it up to develop some color on the meat’s surface.
- Add butter off the heat. Removing the pan from the burner before stirring in the butter helps it blend smoothly into the sauce and rounds out the acidity from the tomatoes.
- Save pasta water before draining. If the sauce feels too thick when plating, a splash of starchy pasta water loosens it without diluting flavor.
- Don’t rinse the pasta. Rinsing removes the surface starch that helps sauce cling to the noodles.
- Meat variations: Ground turkey and ground chicken both work well here with the same technique and timing. For a vegetarian version, leave the meat out entirely. The sauce holds up on its own.
- Make-ahead tip: The sauce can be made a day ahead and refrigerated. The flavor actually deepens overnight. Reheat over low heat with a splash of water before serving.
- Freezing: The sauce freezes well for up to 3 months. Freeze without the pasta and cook fresh noodles when you’re ready to serve.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian