Quick & Hearty Spaghetti Sauce
A rich, flavorful spaghetti sauce made with ground beef, tomatoes, and herbs, simmered to perfection in just 40 minutes. This protein-packed sauce is quick, wholesome, and perfect for family dinners or meal prep. Serve over spaghetti noodles for a comforting Italian-inspired meal.
Equipment
- 1 Large skillet or pot
- 1 Meat chopper or wooden spoon
- 1 Cutting board & knife
Ingredients
- 1 lb 450 g ground beef (or ½ lb ground beef + ½ lb Italian sausage)
- Salt to taste
- Black pepper freshly ground, to taste
- 1 medium onion chopped
- 15 oz 425 g tomato sauce
- 6 oz 170 g tomato paste
- ½ tsp Italian seasoning
- 1 tbsp dried parsley flakes
- 1 tsp garlic powder
- Red pepper flakes to taste
- 1 tbsp Worcestershire sauce
- 1 tbsp granulated sugar
- 1 cup 240 ml water
- ¼ cup fresh basil leaves chopped (optional)
- Spaghetti noodles for serving
Instructions
- Season and Prepare the Meat: Begin by placing your ground beef (or a mix of ground beef and Italian sausage) into a large mixing bowl. Lightly season it with a generous pinch of salt and a few cracks of freshly ground black pepper. This early seasoning helps the meat absorb flavor right from the start, ensuring that every bite is well-balanced.
- Sauté the Onion and Brown the Meat: Heat a large skillet or heavy-bottomed pot over medium-high heat. Add the seasoned meat along with the chopped onion. As the mixture cooks, use a meat chopper or wooden spoon to break the beef into small, even crumbles. Stir frequently, allowing the onion to soften and become fragrant while the meat browns on all sides. This step is crucial because browning develops rich, savory flavors that form the foundation of the sauce.
- Drain Excess Grease: Once the beef is fully cooked and no longer pink, carefully tilt the pan to one side and use a spoon to remove any excess grease, or drain it completely into a heat-safe container. Removing the extra fat keeps the sauce from becoming oily and ensures a cleaner, more balanced taste.
- Build the Flavor Base: Reduce the heat slightly to medium. Add the tomato sauce, tomato paste, Italian seasoning, dried parsley, garlic powder, red pepper flakes, Worcestershire sauce, and sugar directly to the skillet. Stir slowly but thoroughly, making sure the tomato paste dissolves evenly and no clumps remain. This blend of sweet, savory, and slightly spicy seasonings creates a rich depth of flavor while balancing the acidity of the tomatoes.
- Incorporate the Liquid: Pour in the water, stirring it into the sauce until everything is fully combined. The water helps loosen the sauce, prevents it from becoming too thick, and allows the flavors to meld together during the simmering process.
- Simmer and Develop Flavors: Lower the heat to a gentle simmer and cover the skillet partially with a lid. Let the sauce cook slowly for about 30 minutes, stirring occasionally to prevent sticking. This slow cooking process allows the tomatoes to release their natural sweetness, the herbs to infuse into the meat, and the sauce to thicken into a hearty consistency. Patience here results in a richer, deeper flavor that transforms simple ingredients into a restaurant-quality sauce.
- Add Fresh Basil (Optional): If you’re using fresh basil, stir it in during the last few minutes of cooking. The basil adds a fresh, aromatic lift to the sauce, balancing the savory meatiness with a touch of brightness.
- Cook the Spaghetti Noodles: While the sauce finishes simmering, bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package instructions until al dente. Drain the noodles well, reserving a small splash of pasta water if you’d like to thin the sauce later.
- Combine and Serve: Once the sauce is ready, taste it and adjust seasoning if necessary with more salt, pepper, or red pepper flakes. Ladle the sauce generously over a plate of hot spaghetti noodles. Toss gently if you prefer the pasta coated, or leave the sauce layered on top for a traditional serving style.
- Enjoy and Store Leftovers: Serve immediately with optional garnishes such as extra fresh basil, a sprinkle of Parmesan cheese, or a side of garlic bread. Any leftover sauce can be cooled completely and stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months, making it a great meal-prep option.v
Notes
- You can use a combination of ground beef and Italian sausage for a richer, more complex flavor.
- Fresh herbs like basil or oregano add brightness, but dried herbs work well for convenience.
- Worcestershire sauce enhances the umami depth, but soy sauce can be used as a substitute.
- If you prefer a smoother sauce, blend the cooked mixture lightly before simmering.
- To cut down on fat, drain the beef thoroughly after browning.
- Adjust spice levels easily by adding more or less red pepper flakes.
- For gluten-free diets, choose gluten-free pasta and Worcestershire sauce.
- Adding a splash of pasta cooking water when combining helps the sauce cling to noodles.
- Make a double batch and freeze for easy future meals.
- The sauce gets even better the next day as the flavors continue to develop.
