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Spaghetti topped with homemade ground beef meat sauce, grated Parmesan, and fresh herbs
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Weeknight Spaghetti Meat Sauce

This easy weeknight spaghetti meat sauce is made with deeply browned ground beef, onion, garlic, crushed tomatoes, tomato paste, Italian herbs, and Parmesan. It makes enough sauce for 1 pound of spaghetti and serves 4 to 6 people.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 pound ground beef preferably 80/20
  • 1 tablespoon olive oil only if using lean ground beef
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 can crushed tomatoes 28 ounces
  • 1 can tomato sauce 15 ounces
  • 1/2 cup water beef broth, or red wine
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil or Italian seasoning
  • 1/2 teaspoon red-pepper flakes optional
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar optional, only if needed for acidity
  • 1 pound spaghetti
  • Parmesan cheese for serving
  • Fresh basil or parsley optional, for serving

Equipment

  • 1 Dutch oven or deep skillet
  • wooden spoon
  • pasta pot
  • colander

Method
 

Instructions
  1. Heat a large Dutch oven or deep skillet over medium-high heat. If using lean ground beef, add the olive oil.
  2. Add the ground beef and season with kosher salt and black pepper. Break the meat into small crumbles and cook until deeply browned, not merely gray.
  3. Drain excess grease, leaving about 1 tablespoon in the pot.
  4. Add the diced onion and cook for 4 to 5 minutes, until soft.
  5. Add the minced garlic and optional red-pepper flakes. Cook for 30 seconds, until fragrant.
  6. Stir in the tomato paste and cook for 1 to 2 minutes, stirring constantly, until it darkens slightly and starts sticking to the bottom of the pot.
  7. Add crushed tomatoes, tomato sauce, water, beef broth, or red wine, oregano, basil or Italian seasoning, and Worcestershire sauce.
  8. Scrape up the browned bits from the bottom of the pot.
  9. Bring the sauce just to a gentle bubble. Reduce the heat to low, leave the lid slightly ajar, and simmer for 30 to 45 minutes, stirring occasionally.
  10. Add a splash of water, broth, or wine if the sauce gets thicker than you prefer.
  11. Taste the sauce. Add more salt if needed. Add sugar only if the sauce tastes too acidic.
  12. Stir a handful of grated Parmesan into the sauce, if desired.
  13. Cook the spaghetti in generously salted water until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
  14. Toss the spaghetti with some of the meat sauce and a splash of the reserved pasta water for 1 to 2 minutes.
  15. Serve with the remaining meat sauce, grated Parmesan, and optional fresh basil or parsley.
Notes
  1. For a heartier old-school meat sauce, add diced bell pepper or finely chopped mushrooms with the onion.
  2. Beef broth or red wine gives the sauce a deeper flavor than water.
  3. This spaghetti meat sauce keeps well in the refrigerator for up to 4 days and is excellent for leftovers.