Spaghetti with Meat Sauce: Easy Weeknight Recipe

This spaghetti with meat sauce is a dependable weeknight dinner: tender pasta, a rich tomato sauce, and savory beef in every forkful. Browning the meat well builds flavor, while a gentle simmer gives the tomatoes, garlic, and herbs time to come together. The sauce is easy to make with pantry staples, and it can simmer while you boil the pasta.

Why this spaghetti with meat sauce works

Cooking the onion until soft creates a sweet, aromatic base. Tomato paste adds concentrated savoriness, and crushed tomatoes keep the sauce spoonable rather than watery. A little pasta water helps the sauce cling to the noodles. This recipe is flexible, so you can adjust the herbs, use a different pasta shape, or add vegetables without making dinner complicated.

Ingredients and substitutions

You will need spaghetti, lean ground beef, olive oil, yellow onion, garlic, tomato paste, crushed tomatoes, dried oregano, dried basil, salt, black pepper, and grated Parmesan. A splash of broth or water loosens the sauce if it becomes too thick. Ground turkey can replace the beef, though it is milder; add a little extra olive oil if needed. For more vegetables, stir finely diced mushrooms or grated carrot into the onion as it cooks.

How to make spaghetti with meat sauce

1. Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente according to the package directions. Reserve about 1 cup of pasta water, then drain.
2. Meanwhile, warm the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring until soft. Add the garlic and cook for 30 seconds.
3. Add the ground beef. Break it into small pieces and cook until browned, stirring often. Drain excess fat if needed.
4. Stir in the tomato paste, oregano, basil, salt, and pepper. Cook for 1 minute, then add the crushed tomatoes. Bring to a gentle simmer.
5. Reduce the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally. The sauce should thicken but remain moist. Confirm ground beef reaches 160°F (71°C) with a food thermometer; see the USDA safe temperature chart.
6. Toss the drained spaghetti with enough sauce to coat, adding a splash of reserved pasta water if needed. Serve with more sauce and Parmesan.

Tips for a flavorful sauce

Let the beef brown in a single layer before stirring too often; deep golden spots add a fuller flavor. Keep the sauce at a gentle simmer rather than a hard boil, which can splatter and reduce it too quickly. Taste near the end and adjust salt, pepper, or dried herbs. If the tomatoes taste sharp, a longer simmer usually softens them; a small pinch of sugar is optional, not required.

Serving and storing leftovers

Serve this pasta with a green salad, garlic bread, or roasted vegetables. For more simple dinners, browse our Dinner recipes and Quick Meals. Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Store sauce separately when possible, then reheat it until steaming and loosen with a spoonful of water.

Estimated nutrition per serving

Approximate values for one serving with pasta and sauce; the amount of Parmesan, beef fat percentage, and pasta brand can change the totals.

Nutrition is an estimate, not a laboratory analysis.

Frequently asked questions

Can I make the sauce ahead?

Yes. Cool it promptly, refrigerate in a covered container, and reheat gently before serving. The flavor often deepens after a night in the refrigerator.

Can I freeze meat sauce?

Yes. Freeze the cooled sauce in a labeled airtight container for up to about 3 months for best quality. Thaw in the refrigerator and reheat until steaming; cook fresh pasta for the best texture.

Spaghetti with Meat Sauce

A savory, tomato-rich meat sauce served over al dente spaghetti. A comforting family dinner made with simple pantry ingredients.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 520

Ingredients Method

Ingredients

  

• 12 oz spaghetti
• 1 tbsp olive oil
• 1 lb lean ground beef 90/10
• 1 small yellow onion diced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 1 can 28 oz crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp kosher salt to taste
• 1/2 tsp black pepper
• 1/2 cup reserved pasta water as needed
• 1/2 cup grated Parmesan plus more for serving
• Fresh basil optional

Method

 

1. Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
2. Warm the olive oil in a large skillet or Dutch oven over medium heat. Cook the onion for 4 to 5 minutes until soft. Add the garlic and cook for 30 seconds.
3. Add the ground beef, break it into small pieces, and cook until browned, stirring often. Drain excess fat if needed.
4. Stir in the tomato paste, oregano, basil, salt, and pepper. Cook for 1 minute, then add the crushed tomatoes and bring to a gentle simmer.
5. Reduce the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally. Confirm the ground beef reaches 160°F (71°C) with a food thermometer.
6. Toss the spaghetti with enough sauce to coat, adding a splash of pasta water if needed. Serve with more sauce, Parmesan, and fresh basil.