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Ingredients for Spaghetti Meat Sauce laid out including ground beef, crushed tomatoes, spaghetti, onion, garlic, parmesan, and fresh parsley.

The Ultimate Classic Spaghetti Meat Sauce Recipe

Experience a restaurant-quality Spaghetti Meat Sauce with heavily browned beef crumbles, thick dark red tomato sauce, and perfectly glossy al dente noodles.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Spaghetti Meat Sauce Ingredients
  • 1 lb (450g) dried spaghetti noodles Cooked to al dente.
  • 1 lb (450g) 80/20 ground beef Browned heavily into visible crumbles.
  • 1 medium yellow onion Finely diced.
  • 3 cloves (15g) garlic Minced.
  • 2 tbsp (30g) tomato paste Caramelized for a thick dark red color.
  • 1 can (28 oz / 800g) crushed tomatoes Provides the thick tomato chunks.
  • 2 tbsp (30ml) olive oil Divided use.
  • 1 tsp (5g) kosher salt Plus extra for pasta water.
  • 0.5 tsp (2g) black pepper Freshly ground.
  • 0.25 cup (25g) white parmesan cheese Finely grated.
  • 2 tbsp (8g) fresh green parsley Finely chopped.

Equipment

  • 1 Large Dutch Oven Essential for searing beef and simmering the heavy sauce.
  • 1 Large Pasta Pot For boiling the spaghetti.

Method
 

Step-by-Step Instructions
  1. Heat 1 tbsp (15ml) of olive oil in a large Dutch oven over medium-high heat. Add the 1 lb (450g) of ground beef, breaking it into crumbles. Let sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.
  2. Reduce heat to medium. Add the finely diced yellow onion and sauté for 4-5 minutes until translucent. Add minced garlic and cook for 60 seconds. Stir in 2 tbsp (30g) tomato paste and cook for 2 minutes to darken.
  3. Pour in the 28 oz (800g) can of crushed tomatoes, scraping up the browned fond. Season with salt and pepper. Simmer on low for 20 minutes until it becomes a thick, dark red meat sauce.
  4. Boil the spaghetti in heavily salted water until al dente. Reserve 1/4 cup (60ml) pasta water, drain, and toss the noodles with the remaining 1 tbsp (15ml) olive oil and a splash of pasta water so they remain glossy.
  5. Swirl the glossy spaghetti into bowls. Ladle the thick dark red sauce over the center. Garnish with finely grated white parmesan and chopped fresh green parsley.

Notes

Don't rush the sear on the beef to ensure heavily visible crumbles.
Grating fresh parmesan off the block ensures a beautiful, delicate melt over the hot sauce.