Here’s a comforting and classic Spaghetti with Meat and Tomato Sauce — simple, hearty, and full of rich Italian flavor. 🍝🍅
🍝 Spaghetti with Meat and Tomato Sauce
Ingredients
- 12 oz (340 g) spaghetti (or your favorite pasta)
- 1 lb (450 g) ground beef, pork, or a mix
- 1 Tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes (or diced tomatoes for chunkier sauce)
- 2 Tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil (or 1 Tbsp fresh basil, chopped)
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 1 tsp sugar (optional, helps balance acidity)
- ¼ cup grated Parmesan cheese (optional)
- Fresh basil or parsley for garnish
Instructions
- Cook the spaghetti:
Bring a large pot of salted water to a boil.
Add spaghetti and cook according to package directions until al dente.
Drain and set aside (reserve ½ cup of the pasta water). - Cook the meat:
In a large skillet or saucepan, heat olive oil over medium-high heat.
Add ground meat and cook, breaking it up with a spoon, until browned and cooked through (about 5–7 minutes).
Drain excess fat if needed. - Add aromatics:
Add chopped onion and cook for 3–4 minutes, until softened.
Stir in minced garlic and cook for 30 seconds until fragrant. - Add tomatoes and seasoning:
Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar.
Reduce heat to low and simmer 15–20 minutes, stirring occasionally, until the sauce thickens. - Combine with pasta:
Toss cooked spaghetti into the sauce, adding a splash of reserved pasta water if needed to loosen it.
Stir until pasta is well coated and heated through. - Serve:
Sprinkle with grated Parmesan and garnish with fresh basil or parsley.
🍷 Tips & Variations
- Add a pinch of red pepper flakes for a little heat.
- Stir in a splash of red wine when adding tomatoes for a deeper flavor.
- Use Italian sausage instead of ground beef for extra zest.
- For a heartier sauce, add chopped bell peppers or mushrooms when sautéing the onion.
Would you like me to give you a slow-simmered version (like an Italian Sunday sauce) next — richer and perfect for making ahead?
