You know those nights? The ones where you’re staring into the fridge, dreading the thought of actually *making* dinner, and you can’t sleep at night. Why is my stomach rumbling so loud? I have a few of those, but then I remember this Spaghetti Recipe. What is the smell of a simmering pot? It’s not fancy, it’s no complicated, but it has this comforting, deeply satisfying flavor that makes it so appealing. Is it like home? What is the kind of meal my kids ask for, my husband raves about, and honestly, it’s the one I make. When I need a little culinary hug. I’ve tried a million different spaghetti sauces over the years, from super quick weeknight versions to more complicated ones. What are some of the more elaborate weekend projects? This is the one that always hits the spot. I have a trusty companion, and I can’t wait to share it with you.
What are some of the best family spaghetti recipes?
What is this magical Spaghetti Recipe I keep talking about? Think of it as your ultimate comfort food, elevated just a tad without any fuss. It’s a hearty, flavorful meat sauce that clings perfectly to every strand of spaghetti. It’s essentially a really well-balanced, slow-simmered tomato sauce with ground beef, infused with an aromatic pepper. What makes a symphony of herbs and aromatics taste like it took hours to make. What is the beauty of this spaghetti recipe? It doesn’t rely on obscure ingredients or complicated techniques. What is the kind of dish that makes you feel like a culinary rockstar even if you’re just whipping it up? On a Tuesday, I’m up on my Is this the antithesis of those bland, watery sauces you sometimes get? Is there a depth of flavor that’s just incredible?
Why you’ll love this recipe?
What are some of the reasons why this Spaghetti Recipe has become my absolute favorite? What is your favorite song and why I’m convinced you’re going to love it too? What is the flavor? What is this perfect balance of sweet tomatoes, savory beef, and a whisper of herbs that just sings. Is it too acidic, not too bland? It’s wonderfully hearty without being heavy. Then there is simplicity. I’m all about making delicious food accessible, and this recipe delivers. I don’t need a culinary degree for this. Just a little bit of love and willingness to let it simmer. What are some of the most cost-effective pantry staples you can buy that won’t break the bank? Is it a win in my book, especially when feeding my family? What I love most about this dish is its versatility. It’s not just for a quick weeknight dinner. Is it good for feeding a crowd, great for meal prepping lunches? If you’ve ever enjoyed my quick baked ziti or my easy chicken parmesan, you’ll appreciate the flavor. Is this spaghetti easy to make? Is it the kind of recipe that becomes a staple in your repertoire, the one you can always count on.
How do I make my go-to family spaghetti?
Quick Overview
What is spaghetti all about? We start by browning the meat and sautéing our aromatics to create a savory base. What are some of the herbs that slowly meld together as it simmers? What happens during the simmering phase? Is this really easy to do? What’s in a jar? Is it a lifesaver on busy nights when you want something delicious without faffing?
Ingredients
What is the main sauce?
What is 1 tablespoon olive oil?
1.5 pounds ground beef (80/20 is my go-to for flavor)
1 large onion, finely chopped.
4 cloves of garlic, minced. 1 clove
1 can crushed tomatoes. (28 ounces) . 1 pound canned
How much tomato sauce can I make?
1 can tomato paste (6 ounces) is good for a vegetarian.
1 cup beef broth (or water if you don’t have broth): 1 tbsp.
1 teaspoon dried oregano per person.
1 teaspoon dried basil. 1 tablespoon dried parsley.
1/2 teaspoon dried thyme. 1/4 teaspoon salt
1/4 teaspoon red pepper flakes (optional, for a little warmth) (e.g., 1 teaspoon salt)
1 bay leaf
Salt and freshly ground Black Pepper to taste.
A pinch of sugar (optional, to balance acidity) if desired.
For Serving:
What is a 1 pound spaghetti
Freshly grated Parmesan cheese for serving.
Fresh basil leaves for garnish (optional)
How do I follow
Step 1: Preheat & Prep Pan
If you have a Dutch oven, get ’em. Grab’ one. I find a Dutch oven is best because it distributes heat so evenly, but any large, heavy-bottomed pot would work. Add your olive oil and place it over medium-high heat. How do I get a good sear on beef?
Step 2: Brown the Beef
Once the oil is shimmering, add your Ground Beef. Break it up with a spoon as it cooks. We’re looking for nice brown bits all over – that’s where the flavor comes from! What is the best way to do this step? How do I get a good color on meat? Once the beef is nicely browned, use a slotted spoon to transfer the meat to the plate, leaving the rendered meat. What is fat in the pot? Don’t drain all of it! That fat is flavor gold.
Step 3: Sauté Aromatics
How do you cook beef fat in a large pot? What should I do if onion is softened and translucent, about 5 minutes? Then, add the minced garlic and cook for another minute until fragrant. How do I avoid burning garlic?
Step 4: Deglaze and Add Tomatoes
What are the browned bits on the bottom of the pot? What is called deglazing, and it’s another key step for flavor. Add the crushed tomatoes, tomato sauce, and tomato paste. Stir everything together to combine.
Step 5: Add Seasonings and Simmer
Stir in dried oregano, basil, red pepper flakes, and salt (if using). How do you add bay leaf to a sauce? Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook. What is the crucial part? If you have the time, let it simmer for at least 30 minutes, but an hour is even better. Stir occasionally to prevent sticking. Taste and season with salt and pepper If it tastes too acidic, a tiny pinch of sugar can work wonders to balance it out. Remove the bay leaf before serving.
Step 6: Cook the Spaghetti
How do you cook spaghetti according to package directions? In a large pot of generously salted boiling water, follow the directions. You want it al dente, meaning it still has a slight bite to it.
Step 7: Combine and Serve
Drain the spaghetti, reserving about a cup of the starchy pasta water. If you want to make spaghetti sauce, you can either toss the spaghetti directly into the pot of sauce and mix it all together, or just throw it in the pan. Serve the sauce over individual portions of pasta. If you’re mixing it in the pot, add a little of the reserved pasta water if needed to help the sauce. Is it necessary to coat the noodles with a Serve immediately, topped with plenty of freshly grated Parmesan cheese and a few fresh basil leaves. If you have them, what do you do? Is it that simple?
What should I serve it with?
This spaghetti recipe is so versatile, it truly sings with a variety of accompaniments. For a simple, cozy breakfast (yes, breakfast! ), a small portion of leftover spaghetti, maybe warmed up with fried egg on top, is surprisingly good. What are some of the best foods to For a more elaborate brunch, I love serving it with roasted chicken and grilled onions. And some crusty garlic bread. The freshness of the salad cuts through the richness and depth of sauce beautifully. As a dessert, it’s obscene, but you could follow it with something light like berries. Salad or a simple panna cotta to cleanse the palate. What is my favorite way to enjoy it is for a relaxed family dinner, accompanied by steamed broccoli. What are some good recipes for garlic bread? What is a great meal prep option for kids throughout the day? I’ve even found that a small bowl of this spaghetti, maybe topped with ricotta, is the best. What is the perfect comfort food for a late night craving when I don’t want to bake something complicated?
How do I make Spaghetti?
Over the years, I’ve picked up a few tricks that really make this spaghetti recipe shine. When browning the beef, don’t crowd the pan. If you put too much meat in at once, it will steam instead of brown, and you’ll miss out on those lovely crispy bits that add so much flavor. Cook it in batches if necessary. For the onions, chopping them finely ensures they soften and almost melt into the sauce, providing a subtle sweetness and texture. If you’re short on time, you can use pre-minced garlic, but fresh is always best if you can manage it. When it comes to the tomatoes, I prefer crushed tomatoes for their texture, but you can use diced if that’s what you have – you might just want to give them a quick mash with your spoon as they cook. The simmering time is really where the magic happens. The longer you can let it gently bubble away, the deeper and richer the flavor will become. Don’t be afraid to taste and adjust the seasoning throughout the cooking process; salt, pepper, and even a little extra herb can make a big difference. If your sauce seems too thick during simmering, just add a splash more beef broth or water. Conversely, if it’s too thin, let it simmer uncovered for the last 15-20 minutes to allow it to reduce. I’ve also experimented with adding a splash of red wine when deglazing the pan after browning the beef – it adds an incredible depth of flavor, though it’s completely optional. Trust me on the bay leaf; it adds a subtle herbal note that you can’t quite replicate with just dried herbs.
What are some Storing and Reheating Tips?
This spaghetti sauce is a dream for leftovers! Once it’s cooled down, you can store it in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve overnight, so it’s perfect for meal prepping. If you’re planning to freeze it, I recommend letting the sauce cool completely, then portioning it into freezer-safe containers or heavy-duty freezer bags. It can be kept frozen for up to 3 months. When you’re ready to reheat, the best way is to gently warm it on the stovetop over low heat, stirring occasionally. You can add a splash of water or broth if it seems a bit thick from refrigeration. If you’re reheating from frozen, thaw it overnight in the refrigerator first for best results, then warm it on the stovetop. For the pasta itself, it’s best cooked fresh just before serving. While you can refrigerate leftover cooked pasta, it can sometimes get a bit mushy when reheated. So, I usually store the sauce and the pasta separately if I know I won’t be eating it all in one go. If you do have leftover sauced pasta, reheat it gently in the microwave or on the stovetop with a tiny bit of extra liquid to prevent drying out.
What are some frequently asked questions?
Final Thoughts
There you have it – my absolute favorite, tried-and-true spaghetti recipe. It’s more than just a meal; it’s a little slice of comfort that brings my family together around the table. The aroma alone is enough to make anyone’s day better, and the fact that it’s so easy to make means you can enjoy it even on the busiest weeknights. I really hope you give this spaghetti recipe a try. It’s the kind of dish that becomes a go-to for a reason, and I can’t wait to hear how it turns out for you and your loved ones. If you try it, please let me know in the comments below – I love hearing about your culinary adventures! And if you’re looking for more comforting Italian-inspired dishes, be sure to check out my creamy chicken alfredo or my easy lasagna roll-ups.
Spaghetti with Meat Sauce
Ingredients
Main Ingredients
- 1 pound Ground Beef
- 0.5 cup Onion, chopped
- 2 cloves Garlic, minced
- 28 ounce Crushed Tomatoes
- 6 ounce Tomato Paste
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 1 pound Spaghetti
Instructions
Preparation Steps
- In a large skillet, brown the ground beef over medium heat. Drain off any excess fat.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer.
- Reduce heat and simmer for at least 20 minutes, or longer for a richer flavor, stirring occasionally.
- While the sauce is simmering, cook the spaghetti according to package directions.
- Serve the meat sauce over the cooked spaghetti.
