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Spaghetti with Meat Sauce

A comforting classic dish of spaghetti served with a hearty, flavorful meat sauce that brings families together.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Oil
  • 1 lb spaghetti Look for high-quality durum wheat pasta; it holds up nicely and absorbs the sauce wonderfully.
  • 1/4 cup olive oil Extra virgin is best for flavor.
Vegetables
  • 1 large onion, minced Use a sweet onion for added depth.
  • 2 tbsp minced garlic Fresh garlic packs more flavor than jarred.
Meat and Seasonings
  • 1.75 lb ground beef (85 to 90 percent lean) Ground chuck works well for a juicy sauce.
  • 1.5 tsp kosher salt, divided I love Diamond Crystal Kosher Salt for its light flakes!
  • 1/2 tsp black pepper Freshly cracked, if possible.
  • 1/2 tsp dried oregano Herbs de Provence can add a unique spin (optional).
  • 1/4 tsp baking soda This balances acidity.
  • 1/4 tsp red pepper flakes Add if you enjoy a bit of heat (optional).
Tomatoes
  • 1 can (6 oz) tomato paste High-quality brand elevates your dish.
  • 1 can (28 oz) diced tomatoes or passata San Marzano tomatoes are recommended for their rich flavor.

Method
 

Preparation
  1. Bring all ingredients to room temperature for an even cook.
Cooking
  1. In a large Dutch oven, heat the olive oil over medium heat. Add the minced onion and 1 teaspoon of kosher salt. Cook until the onion is very soft and lightly golden, about 10 to 12 minutes, stirring occasionally.
  2. Add the minced garlic and cook for an additional 30 seconds until fragrant. Be careful not to burn it!
  3. Increase heat to medium-high, add the ground beef, and season with the remaining kosher salt and black pepper. Cook until the beef is deeply browned, about 8 to 12 minutes. Break it apart with a wooden spoon for an even cook.
  4. Stir in the tomato paste, cooking until it darkens and begins to stick to the pot, about 4 to 5 minutes.
  5. Pour in the diced tomatoes with their juices, add oregano, baking soda, and red pepper flakes (if using). Bring to a gentle simmer, then reduce the heat to low. Cook uncovered for at least 30 minutes.
  6. In a separate pot, bring well-salted water to a rolling boil. Cook spaghetti until al dente, generally 2 minutes less than the package directions indicate. Reserve 1/2 cup of the pasta water before draining.
  7. Add the drained spaghetti to the pot with the meat sauce, tossing well to coat evenly. Use the reserved pasta water to loosen the sauce, if needed.
  8. Taste your sauce and adjust seasoning with more salt if necessary.

Notes

To lighten the dish, swap ground beef with ground turkey. Store leftovers in an airtight container in the fridge for up to 3 days. This sauce tastes even better the next day! Avoid burning the garlic, as it can become bitter. To reheat leftovers, add a splash of water or broth to keep it moist.