Spaghetti with Meat Sauce
A hearty, flavorful spaghetti and meat sauce made on the stovetop. Ground beef and Italian sausage are simmered with a soffritto of carrot, celery, and onion, deglazed with red wine, and finished with fresh basil. The sauce is tossed with spaghetti for a classic, comforting meal.
A hearty, flavorful spaghetti and meat sauce made on the stovetop. Ground beef and Italian sausage are simmered with a soffritto of carrot, celery, and onion, deglazed with red wine, and finished with fresh basil. The sauce is tossed with spaghetti for a classic, comforting meal.
Ingredients
19 ingredientsAdjust servings
Ingredients and nutrition update together
- Fat
- 28g
- Carbs
- 60g
- Protein
- 35g
Whole recipe (6 servings): 3900 kcal
- 1 lb (450g) ground beef (80/20)
- 8 oz (225g) hot Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red chili flakes
- 1/3 cup (75g) tomato paste
- 1 cup (240ml) red wine (or beef stock)
- 1 can (28 oz/800g) crushed tomatoes
- 1 cup (240ml) water
- 2 teaspoons granulated sugar
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 3 tablespoons fresh basil, chopped
- 12 oz (340g) dried spaghetti
- 1/2 cup (50g) grated Parmesan, plus extra for serving
Method
10 steps- Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, carrot, and celery; cook until softened, about 5-7 minutes.
- Add garlic, oregano, and red chili flakes; cook for 1 minute until fragrant.
- Add ground beef and sausage; cook, breaking up with a spoon, until browned, about 5-7 minutes. Drain excess fat if desired.
- Stir in tomato paste and cook for 2 minutes to deepen flavor.
- Pour in red wine (or stock) and scrape up any browned bits. Simmer until reduced by half, about 3 minutes.
- Add crushed tomatoes, water, sugar, salt, and pepper. Bring to a simmer, then reduce heat to low and cook, partially covered, for 20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- Stir fresh basil into the sauce. Taste and adjust seasoning.
- Add drained spaghetti to the sauce and toss to coat, adding a splash of pasta water if needed to loosen. Cook for 1-2 minutes to meld flavors.
- Serve hot, topped with grated Parmesan.
Recipe notes
Helpful tips
- For a richer sauce, use beef stock instead of red wine.
- Break spaghetti in half if it doesn't fit in your pot.
- Add a pinch of sugar if the sauce tastes too acidic.
Equipment
- Large Dutch oven or pot
- Large pot for pasta
- Colander
- Wooden spoon
- Chef's knife
- Cutting board
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
Additional tips
- Cook ground beef and sausage to an internal temperature of 160°F (71°C). Use a large pot to prevent splattering. Hot Italian sausage can be substituted with mild if preferred.
Recipe inspiration
Inspired by Brian Lagerstrom
Estimated nutrition
Per serving: 650 calories
Fat: 28 g · Carbs: 60 g · Protein: 35 g
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