Make this easy spaghetti with meat sauce for a one-pot recipe that comes together in 30 minutes! It’s bursting with rich, savory, and aromatic flavors, making one of those healthy and easy high-protein dinners for a family on busy days.
Table of Contents
- 1 Why you'll love this spaghetti with meat sauce recipe
- 2 Spaghetti and meat sauce recipe
- 3 Ingredients and substitutions
- 4 How to make spaghetti with meat sauce
- 5 Helpful tips for making this one-pot spaghetti and meat sauce
- 6 What to serve with spaghetti and meat sauce
- 7 FAQ’s
- 8 Variations
- 9 Storage
- 10 Other pasta recipes to enjoy
- 11 Spaghetti with Meat Sauce
Why you'll love this spaghetti with meat sauce recipe
- Rich in flavor: Even though the meat sauce takes under an hour to prepare, it offers so much depth of flavor. It feels like it’s been simmering for so long!
- One-pot recipe: I’m always a fan of recipes that require less clean-up! Everything is made in one Dutch oven, including the spaghetti.
- Customizable: You can make easy substitutions to suit your dietary needs and preferences. Use different meat, make it low-carb, or try a vegetarian option.
- Quick + Easy: It is a simple pasta recipe that you can make in just 30 minutes!
- Healthy: It is rich in protein and you can be wholesome if use whole wheat pasta. Or, you can make it low-carb by using keto pasta!
- Budget-friendly: It calls for cheap pasta, ground meat, and simple veggies -- all widely available in grocery stores all year round.
Spaghetti and meat sauce recipe
Spaghetti with meat sauce is a hearty Italian-American dish with influences from Italian bolognese. Unlike traditional recipes, this version is ultra-quick, simple, and made with affordable ingredients, meaning it’s a winner in my books!
No matter your cooking level, you’ll be able to make this healthy dish in 30 minutes or less! Just brown the meat to bring out its rich flavor, then combine it with savory vegetables and juicy tomatoes.
You can serve your spaghetti with meat sauce recipe as-is, but I love to add some freshly grated Parmesan on top. Pair it with a side of garlic bread or a Caprese salad for the ultimate meal!
Ingredients and substitutions
To make this easy spaghetti with meat sauce, you'll need:
- 2 tablespoons olive oil - This can be replaced with any neutral-tasting oil, such as canola or vegetable oil.
- 1 pound ground beef (90% lean) - Or, try ground turkey, chicken, or pork.
- ½ small onion, small diced - Yellow or white onion work best. This makes this pasta dish one of those easy beef recipes for dinner you'll love!
- 1 small carrot, small diced - Or, use additional celery and onion.
- 1 stalk celery, small diced - You can try leeks for a similar effect.
- 3 garlic cloves, minced
- ¼ cup dry white wine, optional - If you don’t consume alcohol, replace the wine with chicken, vegetable, or beef broth.
- 2 tablespoons tomato paste - Ketchup or tomato paste will work in a pinch, though neither will offer as intense a flavor.
- ½ teaspoon dried oregano - Or, an Italian seasoning blend.
- 28-ounce can San Marzano crushed tomatoes - Regular crushed tomatoes can be used if you can’t find San Marzano, but the sauce won’t have as much depth of flavor. Or you can use homemade pomodoro sauce or marinara sauce.
- 2 cups water (or low-sodium beef broth for extra flavor)
- Salt and black pepper, to taste (about 1 teaspoon salt and ½ teaspoon pepper if using water, or less salt if using broth)
- 8-ounce spaghetti (prefer a whole wheat type, or if you’re on low carb diet, use low-carb spaghetti. NOTE: If your pan is not wide enough, you may brake the pasta in half to fit your pot; otherwise, leave it whole)
- Fresh basil leaves, or chopped parsley to garnish (optional)
- ½ cup Parmesan cheese, shaved or grated - Or, Pecorino.
How to make spaghetti with meat sauce
1. Heat a large pot or Dutch oven over medium-high heat, add the oil, and cook the ground meat, stirring occasionally, until browned (about 5 minutes). TIP: Use a wooden spoon or spatula to break the beef into smaller crumbles.
2. Reduce the heat to medium, add the onion, carrot, and celery, and cook, stirring once a while, until the onion has softened, about 3-4 minutes. Stir in the garlic and cook for 1 minute. Pour in the wine and let it almost evaporate.
3. Then, stir the tomato paste and oregano and cook for about 30 seconds. Add the tomatoes, water (or broth), season with salt and pepper to taste, and stir well. Lastly, add the pasta, submerging it completely in the liquids but without stirring.
4. Cover the pot and cook over medium heat until the water (or broth) is absorbed and the pasta is cooked, about 12 to 15 minutes depending on the type of spaghetti you use.
5. Serve topped with shaved or grated cheese! If you want, you can garnish it with some fresh basil leaves.
Helpful tips for making this one-pot spaghetti and meat sauce
- Use a large pot: Since you will be adding everything to one pot, make sure it is large enough to fit both the sauce and the pasta without overflowing.
- Be patient with the beef: To add more depth, let the beef brown for a solid 5 minutes, or until browned. This will promote the Maillard reaction, resulting in much more layers of flavor.
- Break the pasta: Don’t be afraid to break the spaghetti in half if your pot is not wide enough to fit it whole. It will still taste delicious!
- Leave the pasta out: If you plan on doubling or tripling the recipe to freeze, leave the pasta out until you are ready to thaw and serve your spaghetti with meat sauce recipe. Otherwise, the pasta will absorb most of the sauce.
- Cook the veggies until softened: It will release their natural oils, boosting the flavor of this dish.
- Cook the pasta in the sauce just until al dente!
What to serve with spaghetti and meat sauce
For a hearty and satisfying Italian meal, serve your spaghetti and meat sauce recipe alongside accompaniments like these:
- Air fryer garlic bread
- Cheese stuffed garlic bread rolls
- Antipasto salad
- White bean salad
- Air fryer zucchini
- Air fryer Brussels sprouts
- Stuffed mushrooms
- Air fryer asparagus
FAQ’s
What do Italians call spaghetti with meat sauce?
In Italy, spaghetti with meat sauce is called spaghetti al ragù. It’s a meat-based sauce typically made with veal, beef, lamb, or pork with a small amount of tomato sauce added to it.
Are spaghetti and meat sauce the same as spaghetti bolognese?
Spaghetti with meat sauce and spaghetti bolognese are similar but not exactly the same. Both consist of pasta and a meat-based sauce, but there are some notable differences, especially between the American and Italian versions.
- American: Spaghetti with meat sauce typically refers to spaghetti served with a tomato-based sauce that includes ground meat (usually beef). The sauce may also contain vegetables, and it is typically seasoned with Italian herbs. It tends to be quicker to prepare than the Italian version.
- Italian: Spaghetti bolognese refers to spaghetti served with ragu alla bolognese. Originating in Bologna, this sauce is made with minced beef and/or pork, onions, carrots, celery, tomatoes, milk or cream, and white or red wine. The sauce is simmered for hours to develop its flavors. While this dish is popular outside of Italy, bolognese sauce is traditionally served with tagliatelle pasta, not spaghetti.
Why don’t Italians use spaghetti for bolognese?
Bolognese sauce is traditionally served with tagliatelle or pappardelle in Italy, which are broader and flatter than spaghetti. The shape provides more surface area to help hold and absorb the bolognese sauce.
What is the best type of pasta to pair with homemade meat sauce?
Any sturdy, long pasta, like tagliatelle, pappardelle, fettuccine, spaghetti, or linguine, will work for homemade meat sauce. This type of pasta holds up well under the weight of the sauce and ensures the meat is evenly distributed throughout the meal.
Can I make spaghetti and meat sauce in the Instant Pot?
Yes, this spaghetti and meat sauce recipe can be made in an Instant Pot for more convenience. Just brown the meat using the sauté button, then add in the vegetables, tomato paste, canned tomatoes, and water. Submerge the spaghetti in the liquid and cook everything on high pressure for 6 minutes, followed by a quick release.
What is the calorie count for a bowl (or one cup) of spaghetti with meat sauce?
A one-cup serving of this spaghetti with meat sauce recipe contains about 600 calories, 24 g of fat, 56 g of net carbohydrates, and 35 g of protein. Bear in mind that these nutritional values may vary based on the pasta-to-meat sauce ratio and the specific ingredients used in the recipe. You can use this as a general guideline rather than exact numbers.
Is spaghetti and meat sauce a healthy dish?
Spaghetti with meat sauce can be a healthy meal option if eaten in moderation. It provides a balance of protein, fat, and carbs, which makes it a hearty meal. To make an even healthier recipe, use leaner meat and low-carb or whole-wheat pasta.
Variations
- Vegetables: Add mushrooms, zucchini, or eggplant to the sauce.
- Wine: Use red wine instead of white wine for a richer flavor.
- Low-carb: Instead of wheat-based pasta, try spaghetti squash for a low-carb version.
- Vegetarian: Replace beef broth with vegetable broth, and use vegan ground beef instead of regular ground beef.
Storage
For any leftover spaghetti with meat sauce, follow these steps to properly store it:
- Fridge: Transfer the leftover spaghetti with meat sauce to an airtight container, and keep it in the refrigerator for up to 2-3 days.
- Freezer: You can freeze the sauce separately for up to 3 months. If you know you’ll have leftovers, I suggest keeping the pasta separate from the sauce. You can cook the pasta almost al dente (1-2 minutes less), drain, let it cool, and freeze it for up to a month. It's one of those easy freezer recipes you'll love!
- Reheating: To reheat, add the sauce and pasta to a pot over medium, stirring occasionally, until heated through.
Other pasta recipes to enjoy
- One-Pot Garlic Shrimp Spaghetti
- Shrimp Carbonara
- Mediterranean Pasta
- One-Pot Shrimp Scampi Pasta
- Easy Pasta Bolognese
- Creamy Spicy Italian Sausage Pasta
- Homemade Bow Tie Pasta with Tomato and Basil Sauce
- Gigi Hadid Pasta
- Caprese Pasta Salad
- Chili Mac and Cheese
- Cheesecake Factory Four Cheese Pasta
- Olive Garden Five Cheese Ziti al Forno
- Penne Pomodoro
PIN & ENJOY!
Spaghetti with Meat Sauce
Equipment
- 1 large pot
- 1 wooden spoon
- 1 Chef's knife
- 1 cutting board
Ingredients
- 2 tablespoons olive oil - This can be replaced with any neutral-tasting oil such as canola or vegetable oil.
- 1 pound ground beef 90% lean - Alternatively, try ground turkey, chicken, or pork.
- ½ small onion small diced - Yellow or white onion work best.
- 1 small carrot small diced - Or, use additional celery and onion.
- 1 stalk celery small diced - You can try leeks for a similar effect.
- ¼ cup dry white wine optional - If you don’t consume alcohol, replace the wine with chicken, vegetable, or beef broth.
- 2 tablespoons tomato paste
- ½ teaspoon dried oregano - Or an Italian seasoning blend.
- 28 ounce can San Marzano Crushed Tomatoes - Regular crushed tomatoes can be used if you can’t find San Marzano but the sauce won’t have as much depth of flavor.
- 2 cups water or low-sodium beef broth for extra flavor
- Salt and black pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper if using water, or less salt if using broth)
- 8 ounce spaghetti prefer a whole wheat type, or if you’re on low carb diet, use low-carb spaghetti. NOTE: If you pan is not wide enough, you may brake the pasta is half to fit your pot; otherwise, leave it whole
- Fresh basil leaves or chopped parsley to garnish (optional)
- ½ cup Parmesan cheese shaved or grated - Or, Pecorino.
Instructions
- Heat a large pot or Dutch oven over medium-high heat, add the oil, and cook the ground meat, stirring occasionally, until browned (about 5 minutes). TIP: Use a wooden spoon or spatula to break the beef up into smaller crumbles.
- Reduce the heat to medium, add the onion, carrot, and celery, and cook, stirring once and a while, until the onion has softened, about 3-4 minutes. Stir in the garlic and cook for 1 minute. Pour in the wine and let it almost evaporate.
- Then, stir the tomato paste and oregano and let it cook for about 30 seconds. Add the tomatoes, water (or broth), season with salt and pepper to taste, and stir well. Lastly, add the pasta, making sure to submerge it completely in the liquids but without stirring.
- Cover the pot and cook over medium heat until the water (or broth) is absorbed and the pasta is cooked, about 12 to 15 minutes depending on the type of spaghetti you use.
- Serve topped with shaved or grated cheese! If you want, you can garnish it with some fresh basil leaves.
Recipe Notes
- Fridge: Transfer the leftover spaghetti with meat sauce to an airtight container, and keep it in the refrigerator for up to 2-3 days.
- Freezer: You can freeze the sauce separately for up to 3 months. If you know you’ll have leftovers, I suggest keeping the pasta separate from the sauce. You can cook the pasta almost al dente (1-2 minutes less), drain it, let it cool, and freeze it for up to a month.
- Reheating: To reheat, add the sauce and pasta to a pot over medium, stirring occasionally,
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
This was once a sponsored post published at first on May 5, 2015. I have re-written the entire post and modified the recipe.
