Hearty Spaghetti and Meat Sauce

There’s something so comforting about a big bowl of spaghetti and meat sauce. It’s one of those meals that makes everyone at the table happy, from my picky eater to my husband who can put away three helpings. I probably make this dish more than any other dinner in our house.

The best part? You can make a huge batch and have leftovers for days. I love throwing everything into one pot and letting it simmer while I help with homework or catch up on laundry. The whole house smells amazing, and dinner basically makes itself.

I’ve tried fancy versions with wine and expensive ingredients, but honestly, this simple recipe beats them every time. Sometimes the classics are classic for a reason. Plus, it’s one of those meals that actually tastes better the next day.

What Kind of Ground Beef Should I Use?

For this meat sauce, I recommend using ground beef that’s 85% or 90% lean – both work great and give you plenty of flavor without being too greasy. The 85% lean will give you a richer, more indulgent sauce since it has a bit more fat, while 90% lean creates a slightly lighter version that still tastes amazing. If you’re feeling adventurous, you can swap out the ground beef entirely for bulk Italian sausage, either sweet or spicy depending on your preference. Just make sure whatever meat you choose is fresh and has a good red color, and don’t be afraid to break it up well while cooking so it incorporates nicely throughout the sauce.

Options for Substitutions

This classic meat sauce is pretty forgiving when it comes to swaps and substitutions:

• Ground beef: As mentioned in the recipe, you can easily swap ground beef for bulk Italian sausage (sweet or spicy). Ground turkey, pork, or even a mix of beef and pork work great too. Just adjust cooking time slightly as leaner meats may cook faster.
• Red wine: Don’t have wine on hand? Use chicken, beef, or vegetable broth instead, or even just skip it and add a bit more water. The sauce will still taste fantastic.
• Canned whole tomatoes: Crushed tomatoes, diced tomatoes, or even tomato sauce can work in place of whole tomatoes. If using sauce, reduce the water by half since it’s already more liquid.
• Fresh herbs for dried: If you have fresh basil, oregano, or parsley, use about 3 times the amount called for in dried herbs. Add fresh herbs in the last 10 minutes of cooking to keep their flavor bright.
• Pasta shape: While spaghetti is classic, this sauce works well with any pasta shape – penne, rigatoni, or even egg noodles. Just follow package directions for cooking times.
• Yellow onion: White onions or even sweet onions work just fine. In a pinch, you could use onion powder (about 1 teaspoon) though fresh is always better for texture.

Watch Out for These Mistakes While Cooking

The biggest mistake when making meat sauce is not browning the ground beef properly – you want to break it up into small pieces and let it develop a nice brown color instead of steaming it in its own juices, which creates a gray, less flavorful sauce.

Another common error is skipping the step of cooking the tomato paste for a minute or two before adding liquids, as this simple technique removes the raw taste and adds depth to your sauce.

Don’t forget to crush those whole canned tomatoes with your hands or a spoon rather than leaving them whole, since large tomato chunks can make the sauce uneven and harder to eat with pasta.

Finally, resist the urge to rush the simmering process – let your sauce bubble gently for at least 20-30 minutes to allow all the flavors to meld together and the sauce to thicken naturally.

What to Serve With Spaghetti and Meat Sauce?

A warm loaf of garlic bread is my go-to side for spaghetti and meat sauce – it’s perfect for soaking up any extra sauce on your plate. I love making a simple Caesar salad or mixed greens with Italian dressing to balance out all that rich, hearty meat sauce. If you want to keep things traditional, try serving it with some grated parmesan cheese and red pepper flakes on the side so everyone can customize their bowl. For a more filling meal, roasted vegetables like zucchini, bell peppers, or broccoli make great additions that won’t compete with the bold flavors of the sauce.

Storage Instructions

Refrigerate: This meat sauce actually gets better with time! Store it in the fridge in an airtight container for up to 4 days. I like to keep the sauce and pasta separate so the noodles don’t get mushy. The flavors really meld together nicely after a day or two.

Freeze: The sauce freezes like a dream for up to 3 months in freezer-safe containers or bags. I usually freeze it in family-sized portions so I can thaw exactly what I need. Just remember to cool it completely before freezing, and always freeze the sauce without the pasta.

Warm Up: Thaw frozen sauce overnight in the fridge, then heat it gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave it in 30-second intervals, stirring between each one. Cook fresh pasta when you’re ready to serve since it only takes a few minutes anyway.

Preparation Time	10-15 minutes
Cooking Time	40-60 minutes
Total Time	50-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 65-75 g
• Fat: 70-80 g
• Carbohydrates: 205-230 g

Ingredients

For the meat sauce:

• 2 tbsp tomato paste (concentrate in a small can)
• 2 tbsp olive oil (I use extra virgin for better flavor)
• 1/4 tsp cracked black pepper
• 1/3 cup dry red wine (or use beef broth as substitute)
• 1 tsp dried parsley
• 28 oz canned whole peeled tomatoes (I use San Marzano)
• 1/8 tsp red pepper flakes (optional, adds subtle heat)
• 1 dried bay leaf (remove before serving)
• 1 tbsp sugar
• 2 tsp dried basil
• 3/4 tsp fine sea salt
• 1/2 tsp dried oregano (freshly dried preferred for more flavor)
• 2 tbsp minced garlic (freshly minced for best flavor)
• 1 lb ground beef (85% lean preferred for rich sauce)
• 1 cup chopped yellow onion (about 1 medium, diced into 1/2-inch pieces)
• 1/4 cup water

For serving:

• 8 to 12 oz spaghetti

Step 1: Prepare Ingredients and Start the Pasta Water

• 1 cup chopped yellow onion
• 2 tbsp minced garlic
• 2 tsp dried basil
• 1 tsp dried parsley
• 1/2 tsp dried oregano
• 1 dried bay leaf

Dice the onion into 1/2-inch pieces, mince the garlic, and have all dried herbs measured and ready.

Fill a large pot with salted water and bring it to a rolling boil—this needs time to heat while you build the sauce, so start it now rather than waiting until later.

Having everything prepped and ready (mise en place) ensures smooth cooking without interruptions.

Step 2: Build the Aromatic Base

• 2 tbsp olive oil
• 1 cup chopped yellow onion
• 2 tbsp minced garlic

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Add the diced onion and cook for 3 minutes, stirring occasionally, until softened and translucent—this develops the foundational sweetness of the sauce.

Add the minced garlic and cook for just 30 seconds until fragrant but not browned, as burnt garlic will turn bitter.

Step 3: Brown the Meat and Develop Deep Flavor

• 1 lb ground beef
• 3/4 tsp fine sea salt
• 1/4 tsp cracked black pepper
• 1/8 tsp red pepper flakes

Increase heat to medium-high and add the ground beef to the pot, breaking it into small pieces as it cooks.

Season with salt, pepper, and red pepper flakes, and cook for 6-8 minutes until the beef is deeply browned—this browning creates rich, savory flavor compounds that anchor the entire sauce.

Pour off any excess grease if needed, leaving about 1 tablespoon for richness and flavor development.

Step 4: Caramelize Tomato Paste and Reduce Wine

• 2 tbsp tomato paste
• 1 tbsp sugar
• 1/3 cup dry red wine

Add the tomato paste and sugar to the browned meat and stir constantly for 1-2 minutes.

This caramelizes the paste slightly, concentrating its deep tomato flavor and removing any raw taste.

Pour in the red wine (or beef broth) and let it simmer for 3-5 minutes, allowing the alcohol to cook off and the sauce to reduce slightly—this adds complexity and depth that water alone cannot provide.

Step 5: Build the Complete Sauce and Simmer

• 1/4 cup water
• 28 oz canned whole peeled tomatoes
• 2 tsp dried basil
• 1 tsp dried parsley
• 1/2 tsp dried oregano
• 1 dried bay leaf

Add the water and canned tomatoes (with their juice) to the pot, then break up the whole tomatoes by crushing them by hand or with a wooden spoon—breaking them helps them integrate into the sauce for a better texture.

Stir in the dried basil, parsley, oregano, and bay leaf.

I like to add the herbs now rather than at the beginning because simmering them gently for 30 minutes allows their flavors to fully infuse into the sauce.

Bring to a gentle simmer, then partially cover the pot and cook for 30 minutes, stirring occasionally.

The partial cover allows some liquid to reduce while preventing splatters.

Step 6: Cook Pasta and Finish the Dish

• 8 to 12 oz spaghetti
• meat sauce from Step 5

Once the boiling water is ready from Step 1, add the spaghetti and cook according to package directions until al dente.

About 2 minutes before draining, reserve 1/4 cup of the starchy pasta cooking water.

Drain the pasta and add it directly to the meat sauce along with the reserved pasta water, stirring gently to combine.

Simmer together for 2-3 minutes—the pasta water’s starch helps the sauce cling to the noodles and creates a more cohesive, luxurious texture.

I like to let everything sit for just a minute off the heat before serving so the pasta finishes absorbing the sauce flavors.

Step 7: Plate and Serve

Remove the bay leaf from the sauce.

Divide the spaghetti and sauce among bowls or plates, twirling the pasta onto forks as you serve.

Grate fresh Parmesan cheese over each serving if desired.