The aroma of this Spaghetti Sauce with Ground Beef as it simmers away on the stove is absolutely divine. Rich and savory flavors create a symphony in this simple recipe.
Meat Sauce for Spaghetti
Simmering this ground beef spaghetti sauce concentrates the flavors into a delicious harmony of savory and sweet. The tomatoes release natural sugars as they cook, reducing their acidity.
Aromatic ingredients like garlic and onions add depth to this meat sauce for spaghetti, while herbs such as basil, oregano, and thyme bring a touch of earthiness. You will love the way your house smells while making this dish!
Spaghetti Sauce Recipe with Meat
The recipe here is very adaptable. I often add sliced mushrooms or chopped bell peppers when I make this. However, as written, the spaghetti meat sauce is a staple for us.
My boys love the heat, so we always use red pepper flakes in this recipe. But, you might want to finish it with red wine, add in other vegetables, or even get daring with your spice cabinet.
If you do end up changing things, please let me know how what worked for you. I’d love to know!
If you’re in a hurry, you can cut down the cooking time and serve this after it simmers for just a few minutes. I don’t advise using this shortcut, though.
The spaghetti meat sauce will be a good bit thinner than what you see in the image below. And, your flavors won’t be quite as developed as they would be after simmering and allowing the sauce to thicken over time.
Spaghetti Meat Sauce
You will need the following ingredients to make this recipe:
- ground beef
- onion and garlic
- crushed tomatoes and tomato puree
- oregano, basil, salt, and black pepper
- OPTIONAL red pepper flakes, Italian parsley
- OPTIONAL freshly grated parmesan
How to Make Spaghetti Meat Sauce
Wondering how to make spaghetti meat sauce? There are just a few steps involved, let me show you how I do it!
Start by cooking and crumbling the ground beef in a large deep sized skillet over medium-high heat. Drain any excess grease, if necessary.
Then, add the onion and garlic to the pan. Continue cooking for an additional 3-4 minutes, until the onion begins to soften.
Add the crushed tomatoes, tomato puree, and your spices to the meat mixture. If you have Italian seasoning mix on hand, you can substitute 2 tablespoons of that for the oregano and basil in this recipe.
Stir to combine, and then bring to a simmer. Once it starts bubbling, reduce the heat to maintain a slow simmer. The best part about this spaghetti sauce recipe with meat is that you only have to stir occasionally for as long as it simmers.
I typically cook it for 30-60 minutes, until the sauce thickens. Then, just taste the sauce and adjust the seasonings as needed. Sprinkle with fresh parsley and Parmesan before serving, if desired.
Spaghetti with Meat Sauce
If you enjoy spaghetti with meat sauce, then you are going to love this recipe. I like to pair it with a lighter salad like this strawberry spinach salad. The honey cider dressing on this spinach apple salad is another one of my favorites.
And, who can eat a spaghetti without a slice of buttery garlic bread, fresh from the oven? Not me, that’s who!
I also recommend these oven roasted vegetables, if don’t want veggies in the sauce. For a lighter option, this 5 minute basil marinara sauce is meat-free and absolutely fabulous. I’m also planning to make this spaghetti casserole, soon.
Spaghetti Sauce with Ground Beef
Ingredients
- 1½ pounds ground beef
- 1 medium onion chopped small, about 1 cup
- 4 cloves garlic minced
- 1 28 ounce can crushed tomatoes
- 1 16 ounce can tomato puree
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes OPTIONAL
- 2 tablespoons fresh Italian parsley chopped OPTIONAL
- freshly grated Parmesan for serving OPTIONAL
Instructions
- Cook and crumble the ground beef in a large deep sized skillet over medium-high heat. Drain any excess grease, if necessary, and add the onion and garlic to the pan. Continue cooking for an additional 3-4 minutes, until the onion begins to soften.
- Add the crushed tomatoes, tomato puree, oregano, basil, salt, black pepper, and red pepper flakes to the meat mixture. Stir to combine and bring to a simmer.
- Reduce heat to maintain a slow simmer and continue cooking, stirring occasionally, for 30-60 minutes until the sauce thickens. Taste the sauce and adjust the seasonings as needed. Sprinkle with fresh parsley and Parmesan before serving, if desired.
Notes
Nutrition
Minnie Fae says
Great receipts. Love the instructions.
Mary Younkin says
Thank you, Minnie! I’m so happy you love the spaghetti sauce. Happy cooking!
Kim says
This sauce is amazing! I substituted the tomato puree for a small bottle of Mutti cherry tomato passata, and it was delicious. So good! My husband literally could have just eaten the sauce for dinner, without any pasta! We will definitely be making this again. Thank you for the recipe 🙂
Mary Younkin says
YAY! I’m so glad that you enjoyed the pasta, Kim!
Nancy says
I am making this sauce for dinner tonight. So easy to put together. Taste is very satisfying. I did have to substitute yomato paste diluted with water for the puree as I was out. Worked GREAT!
Mary Younkin says
I’m so glad it came together well for you, Nancy! Enjoy the spaghetti sauce.
Darrell says
I really enjoy your site !!! My ground beef sauce is similar to yours as well as you ingredient amounts but a little different. I start of by cooking in an electric skillet as I find the temperature control is better than my electric stoves, flat top burners. I start of by pouring enough olive oil in the skillet just to cover in a film… heat to 300 degrees and once simmers, add 1.5 to 2 lbs of ground beef while breaking it apart slowly. Once it begins to turn a brownish color, I add my diced sweet onion and chopped garlic, a tbl spn of Italian Seasoning, ground black pepper and a little garlic salt, and stir in and cook until the beef is cooked through until nicely browned. I drain all the oils off and with /he exception of about 2 tbl son’s. Turn up the heat to a simmer, add my favorite canned or jarred spaghetti sauce, a large can of Italian style diced tomatoes, not drained, 1 top of white sugar, and a quarter cup of sweet red wine. Add chopped red and green peppers, about a cup of each. I put this on a slow simmer for about 1.5 hours or more while stirring every 15 minutes until the sauce really gets nice and thick !!! Add to your favorite pasta for the meal time !!! Wish I could attach a photo for you !!! That’s my version. Love your site and thanks for having me !!!
Mary Younkin says
That sounds delicious, Darrell. I’m so glad you’re enjoying the site. Happy cooking!
Lynda says
Great recipe
I added red wine and let it cook down
I also like to crumble beef bouillon and then back off in the salt
The wine and bouillon really give a depth of flavor
Thanks for the recipe
Mary Younkin says
You are welcome, Lynda! I’m glad to hear that you loved the spaghetti sauce. Happy cooking!