Easy Spaghetti And Meat Sauce Recipe (Made with Ground Beef & Store Bought Sauce)

Looking for a scrumptious spaghetti and meat sauce recipe? Well, look no further because this is THE ONE!!!

This spaghetti and meat sauce is the perfect midweek dinner. It’s easy, delicious, and takes less than 45 minutes to make.

The meat is seasoned to perfection and browned with sautéed vegetables. Then it’s simmered in a rich, savory, semi-sweet tomato sauce.

The boiled spaghetti is tossed in butter and parsley for richness. When it all comes together, you’re left with spaghetti and meat sauce that’s to die for.

So give it a shot and leave a review in the comments.

Watch Me Make It

My First Successful Dish

Spaghetti was one of the first dishes I mastered as a teen. That’s when I developed a love for cooking and realized I was good at it.

My parents weren’t impressed with my cooking until I was 16. At the time, I was living with my grandma Val, who only cooked when she had to.

Her husband, McCloud, was the better cook but was rarely home. So who was left to cook? Yours truly, Philly boy Jay! The cabinets and fridge were always stocked with food, though.

Fried fish was the first thing my family let me cook. I completely ruined it by trying to do the most. My Aunt Pam was livid because she was the one who bought the fish.

Three pounds of whiting gone to waste on my little experiment! They didn’t let me cook anything else for a long, long time. LOL!

They banned me from the stove until I was 16! LOL! By this time, I had watched Nana, Gwen, and McCloud cook a thousand times.

So I was more prepared the next time they let me cook. Eventually, they let me cook dinner again, and this time I NAILED IT!

They couldn’t believe I made it. What dish do you think I made that they enjoyed so much? That’s right! Spaghetti and meat sauce.

I say all this to say this dish means a whole lot to me. It’s not only the first dish I mastered but what convinced me I could cook.

Years later, I made a big Thanksgiving dinner for the family. I established myself as a good cook, and they had me cooking all the time. LOL!

Common Questions About Spaghetti

• What brand of spaghetti do you use? I recommend using a good-quality brands; such as Barilla, De Cecco, or San Giorgio.
• Do you break the spaghetti in half? Yes, I break it in half, but it’s completely optional. Traditionally, spaghetti is kept whole. Some people love twirling long strands around their fork. Breaking them makes the spaghetti easier to cook, serve, and eat.
• Do you add oil to the pasta water? I used to, but it’s not necessary. Like most people, I thought oil stopped the pasta from sticking. It just makes the spaghetti slippery and prevents the meat sauce from sticking.
• Do you add salt to your pasta water? Yes! I use 1 teaspoon of salt to add flavor to the pasta.
• What does al dente mean? It means “to the tooth” in Italian. The spaghetti should be tender but still firm with a bite. We don’t want bloated, soggy noodles! I like to boil my spaghetti for 12 minutes.
• Do you rinse the spaghetti once it’s done? Only when I’m making pasta salad. For a hot dish like this, the starch helps the meat sauce stick to the noodles. Just strain the spaghetti once it’s al dente to avoid overcooking it.
• Do you season your spaghetti once it’s done? Personally, I do! I like to toss it with butter and parsley before adding the meat sauce.

Ingredients You’ll Need

Here’s everything you’ll need for this recipe.

Pasta

• Pasta: I like to use thin spaghetti. Make sure you use a good brand.
• Liquid: We’ll use about 1.5 quarts of cool water to boil our spaghetti.
• Seasonings: Add salt to the pasta water to give the spaghetti flavor. We’ll also toss the spaghetti with parsley once it’s done.
• Fat: Toss the spaghetti with butter before adding it to the meat sauce. This gives it a subtle buttery flavor and keeps it nice and moist.

Meat Sauce

• Meat: Use 80/20 ground beef for flavor and moisture. Sweet Italian sausage takes this dish to a whole other level.

• Vegetables: Onions and garlic are essential for a good meat sauce. We’ll use standard yellow onions and minced garlic or garlic paste. We’re using green and red bell peppers for additional flavor. Diced tomatoes are optional, but they’re great if you prefer a chunkier sauce.

• Condiments: I like mushrooms, so I use mushroom tomato sauce. You can use traditional tomato sauce if you aren’t fond of mushrooms. Make sure you have tomato paste on hand to thicken and darken the sauce.

• Liquid: Reserve a 1/2 cup of pasta water to add to the meat sauce. This keeps it from drying out while simmering and helps the sauce stick to the spaghetti.

• Seasonings: Seasoning salt, Creole seasoning, garlic powder, onion powder, Italian seasoning, and black pepper, and a little sugar.

Sugar Rant

Some folk are enraged by the thought of adding sugar to tomato sauce. They act like you’re committing some sort of culinary crime.

Many Italian purists think it’s sacrilegious. Personally, I don’t care because I do what works for me. I mean… what’s the big deal about adding sugar to your tomato sauce?

There are very logical reasons why you should do so. Sugar reduces the acidity, giving it a more balanced flavor. If you prefer bitter tomato sauce, that’s on you, my friend.

My folks always added sugar to make it easier to eat. Some people fear that adding sugar makes the tomato sauce sweet.

A little goes a long way, and we just use it to cut the sharpness. Sorry, y’all, but I just had to rant because this annoys me. Folk act like adding sugar to sauce is a freaking felony! LOL!

How to make meat sauce

1. Place a large pot over high heat.
2. Add 1.5 quarts of water and salt.
3. Once the water comes to a boil, break the spaghetti in half.
4. Add the spaghetti and boil for 12 minutes.
5. Reserve a half cup of pasta water.
6. Drain the spaghetti.
7. Add the spaghetti back to the pot.
8. Toss with butter and parsley flakes.
9. Meanwhile, place a large skillet over medium heat.
10. Add the ground beef and sweet Italian sausage.
11. Break up the meat and cook for 10 minutes or until browned.
    
    
12. Once done, drain the fat.
    
    
13. Add the onions, peppers, and minced garlic.
14. Add in the seasonings and stir well.
15. Cook until the onions soften, about 4–5 minutes.
    
    
16. Reduce the heat to low.
17. Add the sauce, paste, diced tomatoes, and sugar.
    
    
18. Add the pasta water and stir well.
    
    
19. Simmer for 15 minutes, stirring periodically.
    
    
20. Combine the spaghetti and meat sauce, or serve the sauce over the spaghetti.

Tips for Best Results

• Don’t overcook the spaghetti: Cook it until al dente, which means tender but firm. The spaghetti will continue to cook and soften as it absorbs the sauce.
• Use two spatulas: You want the ground meat and sausage to be as fine as possible. So use two spatulas to break up the meat as it cooks.
• The secret sauce trick: Reserve a half cup of pasta water before draining the spaghetti. Add a splash to the sauce to help with adhesion and consistency.
• Let it simmer: Simmer the meat sauce on low heat for 15–20 minutes. This gives the sauce a rich, homemade flavor and cooks out the store-bought taste.

Spaghetti and Meat Sauce Variations

• Shrimp: This is my favorite way to “level up” my spaghetti and meat sauce. It adds a whole new dimension to the dish. If you love seafood, this addition won’t disappoint.

• Fried pork bacon bits: I tried spaghetti with bacon for the first time while I was in Italy. It was a freaking game-changer, so give it a shot. It’s something I love to do when I wanna switch things up.

• Cheddar cheese: Sometimes I like to throw in a little cheddar cheese. OMG is all I can say! If you love cheese like I do, you’re gonna love this addition.

• Fresh mushrooms: I love mushrooms, but they’re optional! They make for a great addition if you love mushrooms like I do.

• Jalapeños: Want to add a kick of heat to your meat sauce? Chop up some fresh jalapeños to create a more “Mexican-style” dish.

What to Serve With Spaghetti and Meat Sauce

• Fried chicken: Spaghetti and meat sauce pairs perfectly with crispy fried chicken. It gives you chicken Parmesan vibes.
• Fried fish: Fried fish and spaghetti are very popular down South. I tried it, and I understand why they love this combination so much.
• Fried pork chops: Spaghetti tastes great with crispy fried meat, and pork chops are no exception. My step-grandpa McCloud always ate spaghetti with fried pork chops.
• Spinach: Spinach is easily my favorite veggie to pair with spaghetti and meat sauce. Sautéing it with butter and a splash of vinegar always hits the spot! OMG!
• Tossed salad: If you want something light and refreshing, a tossed salad is the way to go.
• Condiments: Looking for something to top it with? Grated Parmesan is the way to go. Grated Parmesan was literally made for spaghetti and meat sauce.

Storage and Reheating

• How to store spaghetti and meat sauce: Place the leftovers in a container or bowl. Cover with a lid, aluminum foil, or plastic wrap, then refrigerate.
• Can you freeze spaghetti and meat sauce? Yes. Add it to a Ziploc bag and make sure it’s tightly sealed. Store it in the freezer to stay fresh for 3 months or more.
• How to reheat spaghetti and meat sauce in a microwave: Place it in a microwave-safe dish. Heat it on high for 1–2 minutes or until it’s hot throughout.
• How to reheat spaghetti and meat sauce in a skillet: Add it to a skillet and place over medium heat. Let it simmer for 8–10 minutes or until it’s hot throughout.

Frequently Asked Questions

• Can I make homemade tomato sauce? Yes, as long as you have a good sauce-from-scratch recipe. I know how to make homemade sauce, but I’m lazy, so I rarely do. LOL!

• Can I use a different type of pasta? Absolutely! While spaghetti is the classic choice, penne or rigatoni can be used. Do you and use what you love best.
• What are good Italian sausage alternatives? Sweet Italian sausage is made of pork so I get this question often. If you don’t eat pork, replace it with more ground beef, turkey, or chicken.

• Do I really have to add sugar? It’s not mandatory, but I highly recommend it. It helps balance the sauce by reducing the acidity. If you prefer a sharp, bitter sauce, feel free to omit it.

• What if my leftover meat sauce dries up the next day? This happens often when spaghetti sits in the fridge. The spaghetti absorbs the sauce, leaving it stiff and dry. Add a splash of sauce if needed before reheating it.

Cookware & utensils you’ll need:

Make sure you have all of these cooking utensils in the kitchen. You’ll need them for this Spaghetti and meat sauce recipe.

• Large skillet: For frying the meat and sautéing the veggies.
• 2 Spatulas: Use 2 spatulas to break up the meat.
• Knife: To chop the vegetables.
• Large pot: You need a large pot to boil the Spaghetti in.
• Colander: To strain the Spaghetti once it’s done.
• Tongs: Tongs make it easier to transfer and plate the Spaghetti.
• Big Spoon: A large spoon for stirring and scooping the meat sauce.

Alright y’all, that’s it for now. The full recipe, with all the measurements and detailed instructions, can be printed below. I’m glad that, after all these years, I was able to create a recipe for this dish and share it with you all.

If you enjoy this dish as much as I do, please give me a 5-star rating and leave a comment below. Make sure you share this recipe with your friends and family, and subscribe so you never miss a recipe.

Enjoy, later!

PBJ~

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