Classic Spaghetti with Meat Sauce
Classic Spaghetti with Meat Sauce
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, chopped
- 3 garlic, minced
- 28 ounces crushed tomatoes, can
- 6 ounces tomato paste, can
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated sugar, optional, to balance acidity
For the Spaghetti
- 12 ounces spaghetti
- 1 tablespoon salt, for pasta water
For Serving
- 1/4 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min00
- 2
Add chopped yellow onion to the pot and cook until softened, about 5 to 7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 min00
- 3
Stir in crushed tomatoes, tomato paste, beef broth, dried oregano, dried basil, salt, black pepper, and granulated sugar (if using). Bring the sauce to a gentle simmer.
⏱️ 5 min00
- 4
Reduce heat to low, cover, and let the meat sauce simmer for at least 20 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more flavor it develops.
⏱️ 20 min00
- 5
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente.
⏱️ 10 min00
- 6
Drain the spaghetti well.
⏱️ 1 min00
- 7
Serve the spaghetti topped generously with the meat sauce. Garnish with grated Parmesan cheese and fresh chopped parsley.
⏱️ 2 min00
Kitchen Tools
Nutrition Facts (per serving)
Classic Spaghetti with Meat Sauce
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, chopped
- 3 garlic, minced
- 28 ounces crushed tomatoes, can
- 6 ounces tomato paste, can
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated sugar, optional, to balance acidity
For the Spaghetti
- 12 ounces spaghetti
- 1 tablespoon salt, for pasta water
For Serving
- 1/4 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min00 - 2
Add chopped yellow onion to the pot and cook until softened, about 5 to 7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 min00 - 3
Stir in crushed tomatoes, tomato paste, beef broth, dried oregano, dried basil, salt, black pepper, and granulated sugar (if using). Bring the sauce to a gentle simmer.
⏱️ 5 min00 - 4
Reduce heat to low, cover, and let the meat sauce simmer for at least 20 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more flavor it develops.
⏱️ 20 min00 - 5
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente.
⏱️ 10 min00 - 6
Drain the spaghetti well.
⏱️ 1 min00 - 7
Serve the spaghetti topped generously with the meat sauce. Garnish with grated Parmesan cheese and fresh chopped parsley.
⏱️ 2 min00