Classic Spaghetti Meat Sauce Recipe

A hearty Classic Spaghetti Meat Sauce is the ultimate comfort food—simple, delicious, and packed with rich flavors. Whether you’re cooking for a family dinner, meal prepping for the week, or feeding a crowd, this recipe delivers a sauce that’s both satisfying and versatile. Perfectly seasoned with herbs and simmered to perfection, this sauce pairs beautifully with spaghetti or your favorite pasta. Let’s dive in and make this classic dish from scratch.

Ingredients

For the Sauce:

• Ground beef: 1 lb (80/20 ground chuck recommended)
• Ground pork or Italian sausage: ½ lb (optional, for extra flavor)
• Onion: 1 medium, finely diced
• Garlic: 4 cloves, minced
• Canned crushed tomatoes: 1 can (28 oz)
• Tomato paste: 2 tablespoons
• Canned tomato sauce: 1 can (15 oz)
• Beef broth: ½ cup (or water)
• Olive oil: 2 tablespoons

Seasonings and Herbs:

• Italian seasoning: 1 tablespoon
• Dried oregano: 1 teaspoon
• Dried basil: 1 teaspoon
• Paprika: ½ teaspoon
• Red pepper flakes: ¼ teaspoon (optional, for heat)
• Sugar: 1 teaspoon (to balance acidity)
• Salt and black pepper: To taste

Optional Add-Ins:

• Parmesan rind: 1 piece (for extra depth)
• Bay leaf: 1
• Fresh basil: For garnish

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the diced onion and cook for 4-5 minutes until softened. Add the garlic and sauté for another 1-2 minutes, stirring frequently to avoid burning.

Step 2: Brown the Meat

1. Add the ground beef and ground pork (or Italian sausage) to the pan.
2. Cook until the meat is browned and fully cooked, breaking it into crumbles with a wooden spoon. Drain excess fat, if needed, leaving about 1-2 tablespoons in the pan.

Step 3: Build the Tomato Base

1. Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
2. Add the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine.

Step 4: Season the Sauce

1. Add the Italian seasoning, oregano, basil, paprika, red pepper flakes (if using), sugar, salt, and pepper.
2. If using, add the Parmesan rind and bay leaf for extra flavor.

Step 5: Simmer the Sauce

1. Reduce the heat to low, cover the pan with a lid slightly ajar, and let the sauce simmer for 30-45 minutes. Stir occasionally to prevent sticking. The longer the sauce simmers, the richer the flavor will be.

Step 6: Adjust and Finish

1. Taste the sauce and adjust the seasoning with additional salt, pepper, or herbs, as needed.
2. Remove the Parmesan rind and bay leaf before serving.

Step 7: Serve

1. Cook the spaghetti (or your favorite pasta) according to the package instructions. Reserve ½ cup of pasta water.
2. Toss the cooked spaghetti with the meat sauce, adding a splash of reserved pasta water if needed to coat the noodles evenly.
3. Serve hot, garnished with fresh basil and grated Parmesan cheese.

Serving and Storage Tips

Serving Suggestions

• Pair with a simple green salad and garlic bread for a classic Italian dinner.
• Serve over zucchini noodles or spaghetti squash for a lighter, low-carb option.

Storage

• Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: This sauce freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers or bags.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals. Add a splash of water or broth if the sauce thickens too much.

Helpful Notes

• Meat Variations: Use all ground beef or swap it for turkey, chicken, or plant-based meat for a lighter option.
• Richer Flavor: For extra depth, deglaze the pan with a splash of red wine before adding the tomatoes.
• Thicker Sauce: Simmer uncovered for the last 10-15 minutes, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken.

Tips from Well-Known Chefs

1. Giada De Laurentiis

“Fresh herbs like basil or parsley added at the end make the sauce taste brighter and fresher.”

2. Ina Garten

“Good-quality canned tomatoes make all the difference. Look for San Marzano tomatoes for the best flavor.”

3. Gordon Ramsay

“Always season in layers. Add a pinch of salt and pepper each time you add new ingredients for a perfectly balanced sauce.”

Frequently Asked Questions

1. Can I make this sauce ahead of time?

Yes! This sauce tastes even better the next day as the flavors deepen.

2. What type of pasta works best?

Spaghetti is classic, but this sauce pairs well with rigatoni, penne, or pappardelle.

3. Can I make this sauce gluten-free?

Yes! Use gluten-free pasta and ensure that your beef broth and other ingredients are gluten-free.

4. How do I make it spicier?

Add extra red pepper flakes or a splash of hot sauce for more heat.

5. Can I make this dairy-free?

Omit the Parmesan rind and garnish with nutritional yeast or dairy-free Parmesan alternatives.

6. Can I use fresh tomatoes instead of canned?

Yes! Blanch, peel, and chop about 2 lbs of fresh tomatoes. Use them in place of the canned tomatoes for a fresher flavor.

7. Can I add vegetables to the sauce?

Absolutely! Diced bell peppers, mushrooms, or shredded zucchini make great additions.

8. What’s the best way to thicken the sauce?

Simmer it uncovered to reduce the liquid, or mash some of the meat and tomato mixture with a fork for a thicker texture.

9. Can I use this sauce for lasagna?

Yes! This meat sauce works beautifully as a lasagna filling.

10. Can I cook the pasta in the sauce?

Yes! Add the uncooked pasta to the sauce along with an extra cup of broth or water and cook until tender.