pastaitalian americansimmered
Midwestern Mom Spaghetti Sauce
A quick, nostalgic spaghetti meat sauce with finely browned beef, Italian sausage, tomatoes, basil and Parmesan.
From YouTube · Mar 15, 2026
A quick, nostalgic spaghetti meat sauce with finely browned beef, Italian sausage, tomatoes, basil and Parmesan.
10 min
Prep time
20 min
Cook time
30 min
Total time
About 6 servings
Yield
Ingredients
17 ingredients- 2 tablespoons olive oil
- 450 g (1 lb) 80/20 ground beef
- 225 g (8 oz) hot Italian pork sausage, casings removed
- Salt, to taste
- 200 g medium-chopped onion
- 20 g minced garlic
- 75 g tomato paste
- 800 g (28 oz) crushed tomatoes
- 600 g water, or enough to fill the empty tomato can three-quarters full
- 8 g granulated sugar
- 15 g beef base, such as Better Than Bouillon
- 1 g dried chilli flakes
- 1 g dried oregano
- 10 g fresh basil, chopped
- 450 g (1 lb) dry spaghetti
- Olive oil, for tossing the cooked spaghetti
- Grated Parmesan, to serve
Method
11 steps- Bring a large pot of water to a boil for the spaghetti.
- Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the ground beef and Italian sausage, season lightly with salt and break the meat into very small pieces. Cook for 6 to 7 minutes, then continue browning for about 2 minutes.
- Add the onion, garlic and another pinch of salt. Cook for 3 to 5 minutes, until softened and translucent.
- Add the tomato paste and stir for about 2 minutes, until it darkens to a deep rusty red. Add a splash of water if the fond begins to catch.
- Add the crushed tomatoes, water, beef base, sugar, oregano and chilli flakes. Stir and bring to a simmer.
- Partially cover and simmer over medium-low heat for about 20 minutes, stirring every 5 minutes, until reduced and thickened.
- Meanwhile, cook the spaghetti for 10 to 12 minutes or according to the packet instructions.
- Drain the spaghetti, toss with a small drizzle of olive oil and leave it to steam for 3 to 4 minutes.
- Remove the sauce from the heat, fold in the chopped basil and adjust the salt.
- Serve the spaghetti with the meat sauce and grated Parmesan.
Recipe notes
Equipment
- Large Dutch oven or heavy-bottomed pot
- Large pasta pot
- Wooden spoon or meat masher
- Colander
- Kitchen scales
Storage
Cool the sauce promptly and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Store cooked pasta separately when possible.
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