There’s something truly magical about a homemade spaghetti meat sauce that simmers on the stove, filling your kitchen with mouthwatering aromas. This Best Spaghetti Meat Sauce recipe has been perfected over years of Sunday family dinners, striking the perfect balance between rich tomato flavor and savory meat.
Unlike store-bought versions, this sauce develops deep, complex flavors in just 45 minutes, making it perfect for both special occasions and weeknight meals. The combination of ground beef, aromatic vegetables, and Italian herbs creates a sauce that clings beautifully to pasta and will have everyone asking for seconds.
Why You’ll Love This
- Quick yet flavorful – Achieves slow-cooked taste in just 45 minutes
- Pantry-friendly ingredients – Uses staples you likely already have on hand
- Versatile base – Perfect for spaghetti but also works for lasagna, pizza, or subs
- Family-approved – Even picky eaters love this classic comfort food
- Freezes beautifully – Make a double batch for easy future meals
Ingredients
- 2 pounds ground chuck, preferably 80/20 for best flavor
- 1 large onion or 2 medium onions, finely diced
- 1 green bell pepper, seeds removed and diced
- 5 cloves fresh garlic, minced or pressed
- 1 can (14.5 oz) diced tomatoes with their juice
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) tomato sauce
- 2 tablespoons fresh parsley, minced
- 1 teaspoon dried sweet basil
- 1 teaspoon Italian seasoning blend
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 3 tablespoons olive oil, plus 1 tablespoon for pasta water
- 1 pound dried spaghetti pasta
Instructions
- Dice your onions and green pepper into small, even pieces. Mince the fresh garlic cloves or use a garlic press. Having everything ready makes the cooking process much smoother.
- Heat a large, deep skillet over medium heat. Add your olive oil and swirl to coat the pan. Toss in the diced onions and green peppers, and let them cook down for about 5-7 minutes until they start to soften and become fragrant.
- Once your veggies have softened, add the minced garlic to the pan. Stir frequently for about a minute until you can really smell that amazing garlic aroma. Be careful not to burn it!
- Add your ground chuck to the skillet with the vegetables. Break it up with a wooden spoon as it cooks, until all the pink is gone and the meat is nicely browned. This should take about 7-8 minutes.
- Carefully drain off the excess fat from the meat. You can tilt the pan and use a spoon, or briefly remove the mixture to a paper-towel lined plate if that’s easier.
- Return the pan to the heat and sprinkle in all your seasonings – the garlic powder, onion powder, parsley, basil, Italian seasoning, oregano, salt, and pepper. Stir everything well so the meat and vegetables are evenly coated with those aromatic herbs.
- Pour in the diced tomatoes with their juice and the crushed tomatoes. Give everything a good stir, then add both cans of tomato sauce. Stir again until everything is well combined into a beautiful, red sauce.
- Turn the heat down to low and let your sauce simmer uncovered for a full hour, stirring occasionally. This long, slow cook is the secret to developing those deep, rich flavors that make homemade sauce special.
- When your sauce has about 15 minutes left, bring a large pot of salted water to a rolling boil. Add a tablespoon of olive oil to the water (this helps keep your pasta from sticking together), then add the spaghetti.
- Cook the spaghetti for 7-8 minutes until it’s al dente – tender but still has a little bite to it. Drain the water completely, then return the pasta to the pot.
- You can either mix some sauce directly into the pasta pot and toss to coat, or plate individual servings of pasta and top with generous ladles of your amazing meat sauce. A sprinkle of Parmesan cheese on top makes it perfect!
Tips & Variations
- Meat options: Substitute half the beef with Italian sausage for extra flavor, or use ground turkey for a lighter version.
- Wine enhancement: Add 1/2 cup of red wine after browning the meat for deeper flavor.
- Veggie boost: Add finely diced bell peppers or mushrooms along with the other vegetables.
- Spice it up: Include 1/4 teaspoon red pepper flakes for a hint of heat.
- Slow cooker method: After browning meat and vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
- Make ahead: This sauce actually tastes better the next day as flavors continue to develop overnight.
Serving Suggestions
Serve this hearty meat sauce over al dente spaghetti with a side of garlic bread for sopping up extra sauce. A simple green salad dressed with olive oil and lemon juice makes the perfect fresh counterpoint to this rich dish.
For a complete Italian feast, consider starting with a small antipasto platter or a light soup like Italian wedding soup. And don’t forget a glass of medium-bodied red wine like Chianti or Sangiovese to complement the flavors!
Notes
- The sauce will keep in the refrigerator for up to 4 days in an airtight container.
- For freezing, cool completely then store in freezer-safe containers for up to 3 months.
- The sauce is ready when it has thickened slightly and the flavors have melded together.
- If the sauce seems too thick, add a splash of pasta cooking water to reach desired consistency.
FAQs
Can I make this sauce vegetarian?
Yes! Substitute the ground beef with plant-based meat alternative, or use 2 cups of finely chopped mushrooms plus 1 cup cooked lentils for a hearty vegetarian version.
Why add sugar to tomato sauce?
A small amount of sugar helps balance the acidity of the tomatoes. You can omit it if you prefer, or substitute with a grated carrot for natural sweetness.
Can I use fresh tomatoes instead of canned?
Yes, you can use 6-7 large fresh tomatoes, peeled and chopped. Cooking time may need to be extended by 15-20 minutes to allow them to break down properly.
How can I tell when my spaghetti is perfectly al dente?
Test a strand about 2 minutes before the package suggests. It should be firm when bitten but not crunchy, with just a slight resistance in the center.
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