Spaghetti Meat Sauce Recipe

I’ve cooked up a classic spaghetti meat sauce that’s rich, hearty, and full of bold Italian flavor. Simmered to perfection, this sauce clings to every strand of pasta, making it the perfect comfort food for any night of the week.

Why You’ll Love This Recipe

I love this recipe because it’s simple, satisfying, and always a crowd-pleaser. The combination of ground meat, tomatoes, garlic, and herbs creates a savory, robust sauce that tastes like it’s been simmering all day—even when I make it in under an hour.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ground beef or Italian sausage (or a mix)

• onion, diced

• garlic, minced

• crushed tomatoes

• tomato paste

• olive oil

• dried oregano and basil

• salt and black pepper

• sugar (optional, to balance acidity)

• spaghetti pasta

• grated Parmesan cheese and fresh basil for serving (optional)

directions

1. I heat olive oil in a large skillet or saucepan over medium heat. I add the diced onion and cook until softened, then stir in the garlic for about 1 minute.

2. I add the ground meat and cook until browned, breaking it up as it cooks. I drain any excess fat if needed.

3. I stir in the tomato paste and let it cook for a minute, then add crushed tomatoes, dried herbs, salt, pepper, and a pinch of sugar if using.

4. I reduce the heat and let the sauce simmer for 20–30 minutes, stirring occasionally to thicken and develop flavor.

5. While the sauce simmers, I cook the spaghetti in salted boiling water until al dente. I drain and toss it with a bit of olive oil.

6. I either mix the spaghetti into the sauce or ladle the sauce over each serving. I finish with Parmesan cheese and fresh basil if I like.

Servings and timing

• Servings: Makes 4–6 servings

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• I use ground turkey or plant-based meat for a lighter version.

• I add chopped carrots or bell peppers to the sauce for extra veggies.

• I simmer the sauce longer for deeper flavor or add a splash of red wine.

• I finish with a dollop of ricotta or a drizzle of garlic oil for richness.

storage/reheating

I store the sauce separately from pasta in airtight containers for up to 4 days in the fridge. It also freezes well for up to 2 months. To reheat, I warm gently on the stovetop or in the microwave, adding a bit of water if needed to loosen the sauce.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, I peel and crush them before simmering. It adds freshness but takes a little more time.

How do I thicken the sauce?

I simmer it uncovered to let it reduce, or add a spoonful of tomato paste for a thicker texture.

Can I make this in advance?

Absolutely. The flavors improve after resting, so I often make it a day ahead and reheat before serving.

Is this sauce spicy?

Not by default. I sometimes add red pepper flakes for heat if I want a kick.

What kind of pasta works best?

I usually stick to spaghetti, but this sauce is great with penne, fettuccine, or any pasta shape that holds sauce well.

Conclusion

This spaghetti meat sauce is one of my favorite go-to recipes—it’s simple, satisfying, and always hits the spot. I love how easy it is to customize and how it brings everyone to the table with a smile. Whether for a weeknight dinner or a cozy weekend meal, it never disappoints.