Spaghetti with Meat Sauce
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.
Servings 4
Calories604.6 kcal
Cost $ 1.00 per person
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
STORAGE
- 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
Calories: 604.6kcal | Carbohydrates: 62.1g | Protein: 35.5g | Fat: 24g | Saturated Fat: 8.1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 10.9g | Trans Fat: 0.7g | Cholesterol: 84.6mg | Sodium: 668.7mg | Potassium: 1134.9mg | Fiber: 5.9g | Sugar: 11.2g | Vitamin A: 3213.5IU | Vitamin C: 22mg | Calcium: 212mg | Iron: 6.4mg
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