The aroma of this Spaghetti Sauce with Ground Beef as it simmers away on the stove is absolutely divine. Rich and savory flavors create a symphony in this simple recipe.
Meat Sauce for Spaghetti
Simmering this ground beef spaghetti sauce concentrates the flavors into a delicious harmony of savory and sweet. The tomatoes release natural sugars as they cook, reducing their acidity.
Aromatic ingredients like garlic and onions add depth to this meat sauce for spaghetti, while herbs such as basil, oregano, and thyme bring a touch of earthiness. You will love the way your house smells while making this dish!
Spaghetti Sauce Recipe with Meat
The recipe here is very adaptable. I often add sliced mushrooms or chopped bell peppers when I make this. However, as written, the spaghetti meat sauce is a staple for us.
My boys love the heat, so we always use red pepper flakes in this recipe. But, you might want to finish it with red wine, add in other vegetables, or even get daring with your spice cabinet.
If you do end up changing things, please let me know how what worked for you. I’d love to know!
If you’re in a hurry, you can cut down the cooking time and serve this after it simmers for just a few minutes. I don’t advise using this shortcut, though.
The spaghetti meat sauce will be a good bit thinner than what you see in the image below. And, your flavors won’t be quite as developed as they would be after simmering and allowing the sauce to thicken over time.
Spaghetti Meat Sauce
You will need the following ingredients to make this recipe:
- ground beef
- onion and garlic
- crushed tomatoes and tomato puree
- oregano, basil, salt, and black pepper
- OPTIONAL red pepper flakes, Italian parsley
- OPTIONAL freshly grated parmesan
How to Make Spaghetti Meat Sauce
Wondering how to make spaghetti meat sauce? There are just a few steps involved, let me show you how I do it!
Start by cooking and crumbling the ground beef in a large deep sized skillet over medium-high heat. Drain any excess grease, if necessary.
Then, add the onion and garlic to the pan. Continue cooking for an additional 3-4 minutes, until the onion begins to soften.
Add the crushed tomatoes, tomato puree, and your spices to the meat mixture. If you have Italian seasoning mix on hand, you can substitute 2 tablespoons of that for the oregano and basil in this recipe.
Stir to combine, and then bring to a simmer. Once it starts bubbling, reduce the heat to maintain a slow simmer. The best part about this spaghetti sauce recipe with meat is that you only have to stir occasionally for as long as it simmers.
I typically cook it for 30-60 minutes, until the sauce thickens. Then, just taste the sauce and adjust the seasonings as needed. Sprinkle with fresh parsley and Parmesan before serving, if desired.
Spaghetti with Meat Sauce
If you enjoy spaghetti with meat sauce, then you are going to love this recipe. I like to pair it with a lighter salad like this strawberry spinach salad. The honey cider dressing on this spinach apple salad is another one of my favorites.
And, who can eat a spaghetti without a slice of buttery garlic bread, fresh from the oven? Not me, that’s who!
I also recommend these oven roasted vegetables, if don’t want veggies in the sauce. For a lighter option, this 5 minute basil marinara sauce is meat-free and absolutely fabulous. I’m also planning to make this spaghetti casserole, soon.
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Cook and crumble the ground beef in a large deep sized skillet over medium-high heat. Drain any excess grease, if necessary, and add the onion and garlic to the pan. Continue cooking for an additional 3-4 minutes, until the onion begins to soften.
Add the crushed tomatoes, tomato puree, oregano, basil, salt, black pepper, and red pepper flakes to the meat mixture. Stir to combine and bring to a simmer.
Reduce heat to maintain a slow simmer and continue cooking, stirring occasionally, for 30-60 minutes until the sauce thickens. Taste the sauce and adjust the seasonings as needed. Sprinkle with fresh parsley and Parmesan before serving, if desired.
If you have Italian seasoning mix on hand, you can substitute 2 tablespoons of the mix for the oregano and basil in this recipe.
Calories: 374kcal · Carbohydrates: 20g · Protein: 23g · Fat: 23g · Saturated Fat: 9g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 10g · Trans Fat: 1g · Cholesterol: 81mg · Sodium: 662mg · Potassium: 1098mg · Fiber: 5g · Sugar: 10g · Vitamin A: 803IU · Vitamin C: 24mg · Calcium: 118mg · Iron: 6mg