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.

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 olive oil
• 1 cup chopped yellow onion (about 1 medium)
• 2 tbsp minced garlic
• 1 lb ground beef (85% or 90% lean, or use italian sausage, sweet or hot)
• 3/4 tsp fine sea salt
• 1/4 tsp cracked black pepper
• 1/8 tsp red pepper flakes
• 2 tbsp tomato paste
• 1 tbsp granulated sugar
• 1/3 cup dry red wine (or chicken, beef, or vegetable broth)
• 1/4 cup water
• 28 oz canned whole peeled tomatoes
• 2 tsp dried basil or 10 fresh basil leaves, torn
• 1 tsp dried parsley
• 1/2 tsp dried oregano
• 1 dried bay leaf

For serving:

• 8 to 12 oz pasta (spaghetti recommended)

Step 1: Sauté the Onions and Garlic

• 2 tbsp olive oil
• 1 cup chopped yellow onion (about 1 medium)
• 2 tbsp minced garlic

Heat the olive oil in a large pan over medium heat.

Once the oil is shimmering, add the chopped yellow onion and cook, stirring occasionally, until the onion is softened, about 3 minutes.

Add the minced garlic and continue to cook until fragrant, about 30 seconds.

This step sets a fragrant base for your sauce.

Step 2: Brown the Meat

• 1 lb ground beef (85% or 90% lean, or use Italian sausage, sweet or hot)
• 3/4 tsp fine sea salt
• 1/4 tsp cracked black pepper
• 1/8 tsp red pepper flakes

Add the ground beef to the pan with the cooked onions and garlic.

Sprinkle in the fine sea salt, cracked black pepper, and red pepper flakes.

Cook, crumbling the beef with a spoon, until the meat is nicely browned and cooked through.

If there is excess grease in the pan, drain it off as needed.

Step 3: Build the Sauce Base

• 2 tbsp tomato paste
• 1 tbsp granulated sugar
• 1/3 cup dry red wine (or chicken, beef, or vegetable broth)

Add the tomato paste and granulated sugar to the browned meat.

Cook, stirring almost constantly, until the tomato paste darkens in color and becomes caramelized, about 1-2 minutes.

Drizzle in the dry red wine, scraping up any browned bits from the bottom of the pan.

Let the wine cook until it reduces by about half and the harsh smell of alcohol is mostly gone, which should take 3-5 minutes.

I like to take a moment here and really scrape the pan well—a bit of fond makes the sauce extra delicious.

Step 4: Add Tomatoes and Herbs, Then Simmer

• 1/4 cup water
• 28 oz canned whole peeled tomatoes
• 2 tsp dried basil or 10 fresh basil leaves, torn
• 1 tsp dried parsley
• 1/2 tsp dried oregano
• 1 dried bay leaf

Pour in the water and add the canned whole peeled tomatoes.

Break or crush the tomatoes with your spoon so they integrate well into the sauce.

Sprinkle in the basil, parsley, oregano, and toss in the bay leaf.

Stir everything until well combined and ensure the bay leaf is submerged.

Simmer the sauce, partially covered (offset lid), for at least 30 minutes, stirring occasionally to prevent sticking or burning.

Step 5: Cook the Pasta and Combine

• 8 to 12 oz pasta (spaghetti recommended)

While the sauce is simmering, bring a large pot of salted water to a boil.

Add the spaghetti (or pasta of choice) and cook according to the package instructions until al dente.

If you plan to mix the pasta and sauce together, reserve about 1/4 cup of the pasta cooking water before draining.

Add the cooked pasta (from this step) to the simmered meat sauce (from Step 4), along with a splash of the reserved pasta water.

Stir well and let simmer for a few minutes until the sauce clings to the noodles.

Personally, I always use the pasta water trick—it’s a great way to help the sauce stick to the pasta for a restaurant-style finish!

Step 6: Serve

Serve the meat sauce over the portioned pasta or pre-mixed sauced noodles.

Top with parmesan cheese if desired.

Enjoy your delicious homemade pasta!

Hearty Spaghetti and Meat Sauce

Delicious Hearty Spaghetti and Meat Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4

Calories 1900 kcal

Ingredients

  

For the meat sauce:

• 2 tbsp olive oil
• 1 cup chopped yellow onion (about 1 medium)
• 2 tbsp minced garlic
• 1 lb ground beef (85% or 90% lean, or use Italian sausage, sweet or hot)
• 3/4 tsp fine sea salt
• 1/4 tsp cracked black pepper
• 1/8 tsp red pepper flakes
• 2 tbsp tomato paste
• 1 tbsp granulated sugar
• 1/3 cup dry red wine (or chicken, beef, or vegetable broth)
• 1/4 cup water
• 28 oz canned whole peeled tomatoes
• 2 tsp dried basil or 10 fresh basil leaves, torn
• 1 tsp dried parsley
• 1/2 tsp dried oregano
• 1 dried bay leaf

For serving:

• 8 to 12 oz pasta (spaghetti recommended)

Instructions

 

• Heat the olive oil in a large pan over medium heat. Once the oil is shimmering, add the chopped yellow onion and cook, stirring occasionally, until the onion is softened, about 3 minutes. Add the minced garlic and continue to cook until fragrant, about 30 seconds. This step sets a fragrant base for your sauce.
• Add the ground beef to the pan with the cooked onions and garlic. Sprinkle in the fine sea salt, cracked black pepper, and red pepper flakes. Cook, crumbling the beef with a spoon, until the meat is nicely browned and cooked through. If there is excess grease in the pan, drain it off as needed.
• Add the tomato paste and granulated sugar to the browned meat. Cook, stirring almost constantly, until the tomato paste darkens in color and becomes caramelized, about 1-2 minutes. Drizzle in the dry red wine, scraping up any browned bits from the bottom of the pan. Let the wine cook until it reduces by about half and the harsh smell of alcohol is mostly gone, which should take 3-5 minutes. I like to take a moment here and really scrape the pan well—a bit of fond makes the sauce extra delicious.
• Pour in the water and add the canned whole peeled tomatoes. Break or crush the tomatoes with your spoon so they integrate well into the sauce. Sprinkle in the basil, parsley, oregano, and toss in the bay leaf. Stir everything until well combined and ensure the bay leaf is submerged. Simmer the sauce, partially covered (offset lid), for at least 30 minutes, stirring occasionally to prevent sticking or burning.
• While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti (or pasta of choice) and cook according to the package instructions until al dente. If you plan to mix the pasta and sauce together, reserve about 1/4 cup of the pasta cooking water before draining. Add the cooked pasta (from this step) to the simmered meat sauce (from Step 4), along with a splash of the reserved pasta water. Stir well and let simmer for a few minutes until the sauce clings to the noodles. Personally, I always use the pasta water trick—it's a great way to help the sauce stick to the pasta for a restaurant-style finish!
• Serve the meat sauce over the portioned pasta or pre-mixed sauced noodles. Top with parmesan cheese if desired. Enjoy your delicious homemade pasta!