Spaghetti
There’s something comforting and ageless about a big pot of Spaghetti. It’s the kind of meal that pulls family and friends to the table, fills the kitchen with warm, savory aromas, and leaves everyone licking their plates. This version is hearty and straightforward, built around a rich, tomato-forward sauce, tender ground meat, and a perfectly al dente nest of pasta. It’s weeknight-friendly yet special enough for company—easy to double or halve, and forgiving when you need to tweak seasonings to taste.
Why this Spaghetti works
There are a few reasons this recipe hits all the right notes. First, the soffritto (onion, carrot, and celery) creates a natural sweetness and aromatic base that deepens the tomato flavor without being cloying. Garlic adds brightness, while the combination of crushed tomatoes, tomato sauce, and tomato paste layers tomato intensity and body so the sauce clings to the pasta. Beef broth gives a savory backbone, and Italian seasoning plus bay leaves add classic Mediterranean fragrance. Finally, finishing with freshly grated Parmesan and basil adds salt, umami, and fresh herbaceousness.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 5 cloves of garlic, minced
- 1 lb ground beef, can use ground turkey, chicken, or half ground beef/half Italian sausage
- 1 cup beef broth
- 28 oz crushed tomatoes
- 8 oz tomato sauce
- 6 oz tomato paste
- 1 tablespoon Italian seasoning
- Crushed red pepper, to taste
- 2 bay leaves
- Kosher salt and black pepper, to taste
- 16 oz spaghetti
- Freshly grated Parmesan cheese and fresh basil, for garnish
Prep notes
Before you start cooking, take a moment to dice the onion, carrot, and celery to roughly the same size so they soften evenly. Mince the garlic and measure the liquids and spices so you have everything within reach. Use a wide pot or Dutch oven so the sauce has room to simmer without boiling over. For the pasta, use a large pot of generously salted water to achieve al dente texture and to carry starch that helps the sauce cling to the noodles.
Step-by-step directions
- Heat the oil: Place a large skillet or Dutch oven over medium heat. Add 2 tablespoons olive oil and warm it until it shimmers but does not smoke.
- Sauté the aromatics: Add the diced onion, diced carrot, and diced celery to the hot oil. Cook, stirring occasionally, until the onion is translucent and the vegetables are softened, about 6 to 8 minutes. This gentle browning builds the base flavor of the sauce.
- Add the garlic: Stir in 5 cloves of minced garlic and cook for 30 to 60 seconds, until fragrant. Be careful not to let the garlic brown, which can make it bitter.
- Brown the meat: Increase the heat to medium-high and add 1 lb ground beef to the pan. Break the meat into pieces with a spatula and cook until it’s fully browned and no longer pink, about 6 to 8 minutes. If you prefer, substitute ground turkey, ground chicken, or a half beef/half Italian sausage mix—use the same amount and cook until fully done.
- Deglaze with broth: Pour in 1 cup beef broth and use your spatula to scrape up any browned bits from the bottom of the pan. These fond pieces add concentrated flavor to the sauce.
- Add the tomatoes: Stir in 28 oz crushed tomatoes, 8 oz tomato sauce, and 6 oz tomato paste until the tomato paste is fully incorporated and the sauce looks smooth and cohesive.
- Season the sauce: Add 1 tablespoon Italian seasoning, crushed red pepper to taste, and 2 bay leaves. Taste the sauce and add kosher salt and black pepper as needed; start with a small pinch and increase until it suits your palate.
- Simmer gently: Reduce the heat to low so the sauce is at a gentle simmer. Let it cook uncovered for 20 to 30 minutes, stirring occasionally to prevent sticking and to let flavors meld. If the sauce becomes too thick, add a splash of water or additional beef broth until it reaches the desired consistency.
- Cook the spaghetti: While the sauce simmers, bring a large pot of water to a rolling boil. Add a generous amount of kosher salt, then stir in 16 oz spaghetti. Cook according to package directions until the pasta is al dente—tender but with a slight bite—usually 8 to 11 minutes. Reserve about 1 cup of the pasta cooking water, then drain the spaghetti.
- Toss pasta with sauce: Remove the bay leaves from the sauce. Add the drained spaghetti directly into the sauce pan or add sauce to the pasta pot. Toss to combine, adding a few tablespoons of reserved pasta water if needed so the sauce coats the noodles evenly and has a silky finish.
- Serve and garnish: Divide the Spaghetti among bowls or a family-style platter. Top each portion with freshly grated Parmesan cheese and scatter torn or chiffonaded fresh basil leaves across the top. Finish with an extra crack of black pepper or a pinch of crushed red pepper if you like heat.
Tips for perfect results
- Don’t rush the soffritto: Letting the onion, carrot, and celery soften slowly develops sweet, savory depth that makes the sauce more interesting than a quick saute.
- Use reserved pasta water: The starch in the cooking liquid helps the sauce cling to the pasta and creates a glossy finish, so always save a little before draining.
- Adjust texture: If your sauce tastes too acidic, a small pinch of sugar can even it out. If it’s too thick, stir in broth or pasta water a tablespoon at a time.
- Make it meaty without beef: Ground turkey or chicken make lighter options, and substituting half Italian sausage gives a spicy, herb-filled punch—use the same total meat quantity called for in the ingredients.
- Resting time: Letting the sauce sit off heat for 10 minutes helps flavors harmonize; reheat briefly and adjust seasoning if needed before serving.
Make-ahead and storage
This Spaghetti sauce stores beautifully. Cool the sauce to room temperature and refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over low heat, adding a splash of water or broth if it has thickened. The sauce also freezes well: transfer to freezer-safe containers and keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Cooked spaghetti can be stored separately and reheated by dropping into boiling water for 20–30 seconds or tossing briefly in the heated sauce.
Serving suggestions
This dish is classic on its own, but a few simple sides round it out beautifully. A crisp green salad with a lemony vinaigrette cuts through the richness, while roasted vegetables or steamed broccoli add color and nutrients. Warm garlic bread or slices of rustic bread are perfect for soaking up every last bit of sauce. And for a fuss-free finish, top each plate with extra Parmesan and a drizzle of good olive oil.
Flavor variations
- Make it smoky: Add a teaspoon of smoked paprika when you add the Italian seasoning for a subtle smoky undertone.
- Herb-forward: Stir in a handful of chopped fresh parsley or oregano at the end for bright herbal flavor.
- Vegetable boost: Stir in a cup of chopped mushrooms with the meat, or fold in a few cups of wilted spinach at the end for extra vegetables.
- Spicy kick: Increase crushed red pepper or add a pinch of cayenne for more heat.
Final thoughts
At its core, Spaghetti is about comfort and connection. This recipe uses simple, whole ingredients to deliver a sauce that’s both familiar and satisfying. It’s adaptable—work with the ground meat you prefer, add vegetables if you want more color and nutrients, or kick up the heat to suit your taste. Whether it’s an easy weeknight dinner or a cozy weekend meal, this spaghetti brings warmth to the table and reliably good results.
Printable recipe
If you like to cook with a printout, here’s the straight-to-the-point recipe checklist and final steps:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 5 cloves of garlic, minced
- 1 lb ground beef (or ground turkey/chicken, or half beef/half Italian sausage)
- 1 cup beef broth
- 28 oz crushed tomatoes
- 8 oz tomato sauce
- 6 oz tomato paste
- 1 tablespoon Italian seasoning
- Crushed red pepper, to taste
- 2 bay leaves
- Kosher salt and black pepper, to taste
- 16 oz spaghetti
- Freshly grated Parmesan and fresh basil for garnish
Cook the aromatics in oil until softened. Add garlic, then brown the meat. Pour in beef broth and scrape the pan. Stir in crushed tomatoes, tomato sauce, and tomato paste. Season with Italian seasoning, crushed red pepper, bay leaves, salt, and pepper. Simmer 20–30 minutes. Meanwhile, cook spaghetti until al dente, reserve pasta water, and drain. Remove bay leaves and toss pasta with sauce, adding reserved pasta water as needed. Serve topped with Parmesan and basil.
Enjoy this timeless Spaghetti—simple, satisfying, and always welcome at the table.
Spaghetti
Ingredients
Equipment
Method
- Heat 2 tablespoons olive oil in a large pot over medium-high heat.
- Add the diced onion, diced carrot, and diced celery and cook, stirring occasionally, until softened about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the ground beef and cook about 5 minutes, breaking it up with a wooden spoon until browned; drain excess grease if necessary.
- Pour in 1 cup beef broth, bring to a boil briefly, then simmer 2 minutes.
- Stir in crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, and crushed red pepper; add the bay leaves and season with kosher salt and black pepper to taste.
- Reduce heat to low and simmer the sauce, stirring occasionally, for 20–30 minutes. Taste and adjust seasoning as needed; remove bay leaves before serving.
- Meanwhile, bring a large pot of salted water to a boil and cook 16 oz spaghetti until al dente according to package directions, then drain well.
- Toss the drained spaghetti with the meat sauce in the pot using tongs, or plate the pasta and top with sauce.
- Garnish with freshly grated Parmesan cheese and fresh basil, then serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- You can freeze the meat sauce for up to 3 months.
