Description
This rich and hearty meat sauce is the ultimate topping for spaghetti. Made with ground beef, aromatics, herbs, and a touch of butter, it’s simmered until perfectly thick and flavorful. A comforting family favorite that’s easy to make and better than takeout pasta night.
Ingredients
Scale
- 16 oz box of spaghetti, cooked al dente and drained
- 2 tbsp extra virgin olive oil
- 1 lb ground beef chuck (80% lean)
- 1 cup yellow onions, diced
- 1 tbsp minced garlic
- 1/4 cup water
- 2 tbsp tomato paste (Cento brand recommended)
- 28 oz can crushed tomatoes (Hunts brand recommended)
- 1/4 tsp beef base (Better than Bouillon, optional)
- 1/2 tbsp dried oregano
- 3/4 tsp garlic powder (or more to taste)
- 3/4 tsp onion powder (or more to taste)
- 1/4 tsp crushed red pepper (or more to taste)
- 1 tbsp fresh basil
- 1 bay leaf
- 1 1/2 tsp granulated sugar (or up to 1 tbsp, to taste)
- 2 tbsp unsalted butter (optional)
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or more to taste)
Instructions
- Cook the pasta: Boil spaghetti according to package directions until al dente. Drain and set aside.
- Brown the beef: In a large skillet or saucepan, heat olive oil over medium-high heat. Add ground beef and cook, breaking it apart, until browned and cooked through. Drain excess fat if needed.
- Add aromatics: Stir in diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for another 1 minute.
- Build the sauce: Stir in tomato paste and cook for 1–2 minutes to deepen the flavor. Add crushed tomatoes, water, and beef base (if using). Mix well.
- Season: Add oregano, garlic powder, onion powder, crushed red pepper, fresh basil, bay leaf, sugar, salt, and pepper. Stir to combine.
- Simmer: Reduce heat to low and let sauce simmer gently for 30–40 minutes, stirring occasionally. Add butter at the end if desired for a richer sauce.
- Serve: Remove bay leaf. Toss spaghetti with sauce or serve by ladling sauce generously over pasta. Garnish with more fresh basil or Parmesan if desired.
Notes
- The sugar helps balance the acidity of the tomatoes—adjust to taste.
- For extra richness, stir in 2 tbsp butter at the end.
- This sauce tastes even better the next day as flavors meld.
- Can be frozen for up to 3 months in airtight containers.
Nutrition
- Serving Size: 1 1/2 cups pasta with sauce
- Calories: 480
- Sugar: 7g
- Sodium: 810mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 65mg
Keywords: meat sauce, spaghetti with meat sauce, homemade pasta sauce, Italian meat sauce, spaghetti dinner